Maple syrup is a sweet-tasting product prepared by boiling and concentrating the sap of sugar maple (Acer saccharum March). Because of its potential health benefits (except for people with diabetes and those with blood sugar problems), desirable flavor, and taste, maple syrup is one of most popular natural products in the world. Maple syrup fundamentally consists of both organic and inorganic components. The composition of maple syrup plays an important role in determining its flavour, smell, color, and distinguishes it from other sugar syrups.
Maple syrup constituents have been identified by different analytical techniques typically based on spectroscopy or spectrometry. Herein, we present the first comprehensive review of all available information on the chemical composition and mineralogical residence of maple syrup collected from over 117 years of published literature.