MAPLE SYRUP CHEMISTRY

Maple syrup is the largest commercially produced product derived from tree sap. The sweet
syrup has more constituents than just sugar, however. Here’s a brief look at a small selection.

SUGARS ACIDITY
HO
HO O
HO OH
O O HO
OH
HO O
OH HO
OH O OH
Sucrose is the main sugar in Maple syrup is slightly acidic
maple syrup, making up almost due to the presence of several
70% of its composition. The organic acids. The most
percentages of other sugars abundant of these is malic
are very low by comparison. acid, at around 0.5%.

PHENOLIC COMPOUNDS SOURCE OF COLOUR

HO
HO O
HO

O O
OH
N N N
O
R R R
VANILLIN (ABOVE) HO O EXAMPLE FRAGMENT OF A MELANOIDIN STRUCTURE
AND QUEBECOL (RIGHT) (Melanoidins are brown polymers formed by the Maillard reaction)

Phenolic compounds in maple syrup form from
degradation of lignin in sap, though some, like
quebecol, form in the syrup-making process. Some
contribute to the syrup’s flavour, though the exact
combination of compounds remains unclear.
Maple syrup is graded according to its colour.
However, we still don’t know the exact compounds
behind its colouration. Maillard reactions,
caramelisation, and formation of polycarbonyl
compounds have all been implicated.

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