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The basic ingredient in maple syrup is the sap from the xylem of sugar maple or various other species of maple trees. It consists primarily of sucrose and water, with small amounts of the monosaccharides glucose
Maple syrup contains a wide variety of polyphenols and volatile organic compounds, including vanillin, hydroxybutanone, lignans, propionaldehyde, and numerous organic acids It is not yet known exactly all compounds responsible for the distinctive flavour of maple syrup although primary flavour-contributing compounds are maple furanone (5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone), strawberry furanone, and maltol. New compounds have been identified in maple syrup, one of which is quebecol, a natural phenolic compound created when the maple sap is boiled to create syrup. Its sweetness derives from a high content of sucrose (99% of total sugars).
Agriculture Canada has developed a "flavour wheel" that details 91 unique flavours that can be present in maple syrup. These flavours are divided into 13 families: vanilla, burnt, milky, fruity, floral, spicy, foreign (deterioration or fermentation), foreign (environment), maple, confectionery, plant (herbaceous), plant (forest, humus or cereals), and plant (ligneous).
Maple syrup contains a wide variety of polyphenols and volatile organic compounds, including vanillin, hydroxybutanone, lignans, propionaldehyde, and numerous organic acids It is not yet known exactly all compounds responsible for the distinctive flavour of maple syrup although primary flavour-contributing compounds are maple furanone (5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone), strawberry furanone, and maltol. New compounds have been identified in maple syrup, one of which is quebecol, a natural phenolic compound created when the maple sap is boiled to create syrup. Its sweetness derives from a high content of sucrose (99% of total sugars).
Agriculture Canada has developed a "flavour wheel" that details 91 unique flavours that can be present in maple syrup. These flavours are divided into 13 families: vanilla, burnt, milky, fruity, floral, spicy, foreign (deterioration or fermentation), foreign (environment), maple, confectionery, plant (herbaceous), plant (forest, humus or cereals), and plant (ligneous).
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,088 kJ (260 kcal) |
| Carbohydrates | 67 g |
| Sugars | 60.4 |
| Fat | 0.06 g |
| Protein | 0.04 g |
| Vitamins | Quantity %DV† |
| Thiamine (B1) | 6% 0.066 mg |
| Riboflavin (B2) | 106% 1.27 mg |
| Niacin (B3) | 1% 0.081 mg |
| Pantothenic acid (B5) | 1% 0.036 mg |
| Vitamin B6 | 0% 0.002 mg |
| Folate (B9) | 0% 0 μg |
| Choline | 0% 1.6 mg |
| Vitamin C | 0% 0 mg |
| Minerals | Quantity %DV† |
| Calcium | 10% 102 mg |
| Iron | 1% 0.11 mg |
| Magnesium | 6% 21 mg |
| Manganese | 138% 2.908 mg |
| Phosphorus | 0% 2 mg |
| Potassium | 5% 212 mg |
| Sodium | 1% 12 mg |
| Zinc | 15% 1.47 mg |
| Other constituents | Quantity |
| Water | 32.4 g |
