Authentication and quality control determination of maple syrup: A comprehensive review

Maple syrup a natural sweetener is obtained by boiling the sap drained from Acer saccharum L. tree and other maple species. Worldwide, maple syrup is produced only in Northeastern America, primarily in the province of Quebec (Canada), followed by the United States of America. Maple syrup is the most commonly used formula of maple-derived foods due to its economic and nutritional value being a rich source of natural phenolic compounds like acids, flavonoids, stilbenes, coumarins and furan derivatives along with vitamins, amino acids, organic acids, simple sugars as well as complex carbohydrates. This review aims to pinpoint the different analytical approaches applied for the quality control of maple syrup are based on their physical and chemical properties; moreover, the authentication methods and detection of adulteration were also highlighted. Such a review of quality control could be further applied for other syrup types of similar matrix composition (i.e., sugarcane).

Automated summary

Maple syrup, a natural sweetener obtained by boiling tree sap from maple species, is primarily produced in Northeastern America, with Quebec (Canada) being the main producer, followed by the United States. Rich in nutritional value and natural phenolic compounds, maple syrup is a commonly used food ingredient. The quality control methods for maple syrup focus on physical and chemical properties, authentication, and detection of adulteration, with potential application to other syrup types with similar composition.