Maple Syrup is a plant derivative with 28 known flavor compounds. The most distinctive molecule is sotolon. It pairs most strongly with pecans, sharing 10 flavor compounds. Maple Syrup appears in 2,764 recipes, most commonly in coconut cuisine.
Compounds ranked by rarity — the higher the score, the more distinctive to this ingredient.
Of the ~226 molecules that drive perceived food aroma (Dunkel et al. 2014), Maple Syrup's inventory contains 21. Most of the other 7 compounds are below detection threshold.
+ 9 more — showing top 12 by class and threshold.
Generalist = appears in >25% of foods (Maillard / fermentation products). Individualist = appears in <5% of foods (carries signature notes). Threshold values are in clean water — the actual perception threshold in a food matrix can differ substantially.
How Maple Syrup's 28 known compounds break down by aroma category. Percentages are of compounds with a known label.
9 of 28 are distinctive to maple syrup — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in maple syrup — concentration against odour threshold where both are published, then by how distinctive the molecule is across the graph. Molecules measured here but not established as odorants sit below those that are.
Ranked by how often cooks actually use them together, across 453,403 recipes — the familiar answer first. Each pairing still carries its molecular score and shared-compound count; only the ORDER differs. Counts cover every characterised molecule the two ingredients have in common, not only the aroma-active ones, so they can exceed an ingredient’s aroma-compound count. For the chemistry-first view — where the surprising pairings live — see the molecular network below, the side-by-side comparison, or the Pairing Tool.
Maple Syrup and its 10 closest compound-sharing relatives. Spoke thickness = shared compounds; circle size = that ingredient's own compound count. Drag to rearrange, scroll to zoom, click to open.
Compare Maple Syrup side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
This study investigated the effects of maple syrup grades (maple syrup vs. VR5) and fermentation parameters (sugars, nutrients, and yeast concentrations) on maple wine's kinetics,... Read abstract →
Although dermatology relies primarily on sight and touch, clinicians often overlook smell despite encountering diagnostic odors. We reviewed PubMed and Google Scholar for articles... Read abstract →
This study assesses the quality of pure maple syrup sold online to consumers. It aims to determine how likely consumers are to receive syrup that meets legal grading standards. Gra... Read abstract →
Volatile secondary metabolites in plants can serve as valuable biomarkers for the plant's health, stress response, and pest or disease detection. We have investigated the volatilom... Read abstract →
Date syrup is a valued ingredient in Middle Eastern cuisine and is widely used in the food industry for its sweetness and high nutritional value, prepared from fruits post-heat pro... Read abstract →
