SRC-MAPLE-2009 · REVIEW

Chapter 4 Maple Syrup—Production, Composition, Chemistry, and Sensory Characteristics

Timothy D. Perkins & Abby K. van den Berg · Advances in Food and Nutrition Research

Lifecycleactive

Published2009

DOI10.1016/s1043-4526(08)00604-9

Used by1 verified claim

CITATION CHECK

Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-05 by an automated check. Publication date confirmed to the year. The publisher reported no open licence for the work. SmellBook publishes only the citation and its own claim, never the work’s text.

LIFECYCLE REVIEW

Reviewed 2026-10-05 · corrections 0

TOPICS

maple syrupmaple sapflavour formationreview

CLAIMS USING THIS SOURCE1

CLM-MAPLE-001

How maple syrup gets its flavour ↗

Maple syrup is made by concentrating maple sap, usually by heating, which drives complex reactions producing a wide variety of flavour compounds; these vary with processing and other management factors, seasonal changes in sap chemistry and microbial contamination.

A review chapter on maple syrup; it describes flavour formation in general and this summary names no single compound.

EXTERNAL RECORD

Open the publisher / DOI record ↗

Permanent identifier smellbook:source:maple-syrup-chemistry-review-2009 · Graph record (JSON)

Dataset history In the SmellBook dataset since the dataset release of 2026-10-05 · sha256 d10c2deef978.