Maple flavour; its nature and origin.

Sap products were examined before and after flavour development. Study of "vacuum"'sugar has shovm that the hadromal theory for maple flavour is untenable; that it yields on extraction succinic acid, an unsaponifiable oil or resin, and an amorphous material with the reactions and composition of lignin, which is probably responsible for the developmentof flavour, but as isolated cannot be direotly converted into it. [...