IDENTIFICATION OF FLAVOR COMPOUNDS IN MAPLE SYRUP USING SOLID-PHASE MICROEXTRACTION WITH GAS CHROMATOGRAPHY-MASS SPECTROMETRY

Maple syrup is made out of the sap of sugar maple (Acer saccharum) and it contains concentrated sugar, organic acids, amino acids, minerals and volatile compounds, which are formed during the evaporation process of sap. We analyzed fourteen different maple syrup samples harvested during March to April 2020, from Zoar Tapatree Company, located in Rodman, NY. Each of the samples has a characteristic color, odor and flavor, which are affected by three main reactions during the thermal process, such as caramelization reactions, Maillard reactions and alkaline degradation of lignin derived compounds. Solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC/MS) was applied for the identification of volatile compounds in the samples. Elemental analysis was performed using inductively coupled plasma - optical emission spectrometry (ICP-OES) to evaluate any changes in the metal ion content of the maple sap over the harvesting season. Climatic factors, such as temperature, rainfall and snowfall averages in the area of Rodman, NY were examined on how they impact color and flavor of the analyzed samples.