Differentiating Regular and Barrel-Aged Maple Syrups

Investigate chemical differences between bourbon barrel-aged maple syrup and non-aged maple syrup using comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GCxGC-TOFMS). The enhanced separation provided by GCxGC, combined with TOFMS spectral identification, enables detailed characterization of complex flavor compounds derived from oak barrels and residual bourbon. Advanced data analysis with ChromaTOF Tile is used to rapidly compare samples and identify class-differentiating compounds responsible for the increased flavor complexity and uniqueness of bourbon barrel-aged maple syrup.