A method of fractionating the chloroform soluble constituents of maple syrup has been devised. Marked differences were observed among Quebec syrups of different years. Fat constituted half the weight of the extract of the 1935 syrup but was completely absent in the 1936, and present in very small quantity in the 1937, product. Crystals of carbonyl compounds having vanillin odour were isolated from bisulphite fractions of the 1935 and 1936 extracts, but the crystals from the two years' syrups differed from each other in melting point and chemical behaviour. Vanillin was not found. An odourless fraction constituting 35% in 1935 and 65% in 1936 had a composition and a behaviour similar to those of lignin. The substance chiefly responsible for maple odour is indicated to be an enolic viscous oil, volatile at 0.03 mm., and present in the 1936 and 1937 syrups in the proportions of 0.6 gm. per 100 gal. of syrup, or about 1 p.p.m.
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