SUMMARY– An exhaustive chloroform extraction of maple syrup removed the maple flavorants. The extract was analyzed in part by a gas chromatograph‐mass spectrometer tandem procedure. Several previously undetected flavor‐related compounds were found in trace amounts. Among these were the aromatic compounds acetovanillone, guaiacyl acetone and vanilloyl methyl ketone. These aromatics could have resulted from the ethanolysis of ligneous material previously reported in maple sap. Sugar degradation products found were furfural, hydroxymethylfurfural, lactic acid and levulinic acid. These indicate that the products of caramelization also are part of the maple flavorants.Acids found, in addition to those above, were the C5 to C9 aliphatic acids and oxalic, fumaric and malic acids. All of the acid occurred as ethyl esters resulting from unintentional esterification during extraction. The C, to C, acids may be artifacts perhaps derived from the vegetable oil used as antifoaming agent in syrup processing.

SUMMARY —The low‐boiling neutral components of a commercial Montmorency cherry essence were concentrated by distillation. Individual components were separated and identified by gas cohromatography and mass spectrometry. The identifications were confirmed by gas co‐chromatography with known compounds. Ethanol and methanol were the most abundant low‐bolling substances. These compounds were estimated to comprise 9 and 0.5% of the essence, respectively. The next most abundant compound was acetaldehyde. Other compounds present included diethyl ether, propionaldehyde, acetone, isobutyraldehyde, methyl acetate and ethyl acetate. The estimated concentrations of these compounds in the original essence are given in each instance.

SUMMARY A number of compounds in the flavor‐containing chloroform extract of maple sirup have been isolated and identified. A major constituent not previously isolated by gas chromatography was acetol. Other constituents present in lesser concentrations which have not previously been reported were acetoin, ethyl vanillate, syringoyl methyl ketone, and methyleyclopentenolone.

SUMMARY: Volatile components of commercial Montmorency cherry essence boiling above ethanol were extracted from the essence by ether and concentrated by distillation. This concentrate was fractionated by gas chromatography. Individual components were identified using the methods of functional group analysis, gas co‐chromatography, infrared analysis and mass spectrometry. The concentrations of the components in the original essence were estimated. The major components identified were n‐propyl alcohol, isobutyl alcohol, isoamyl alcohol, and benzaldehyde. Minor components identified include n‐butanol, n‐hexanol, a hexenol, benzyl alcohol, α‐terpineol, furfural, isoprene, myrcene and numerous higher terpenes, methyl benzoate, ethyl benzoate, benzyl acetate, ethyl caprylate, ethyl caprate, n‐propyl benzoate, isobutyl benzoate, isoamyl benzoate and di‐butyl phthalate.