What does maple syrup taste like ?!

.... it taste like maple syrup
is hard to find something with the same flavor....
maybe sweet honey....

Maple Syrup is made from sap collected from maple trees during the sugaring season which starts around mid-February and last until April (depending on region, climate and elevation). The trees need to be at least 30 to 40 years old before they can sustain growth and being tapped simultaneously. Early season maple syrup tend to be clear and light in taste. As the season advanced, it becomes darker and more caramelized in flavour.

Maple syrup’s flavor starts blossoming during the evaporation process. All the taste precursors are contained within the maple sap. The maple sap is composed of water, minerals, various sugars as well as organic acids, nitrogen compounds and, similarly to red wine, phenolic compounds and flavonoids. The composition of the maple saps changes during the sugaring season, throughout the years and varies from tree to tree and region to region. This is the reason why some regions are considered the paradise of maple syrup and tend to produce maple syrup with a more rounded and elaborate bouquet.

The sugars present in the maple sap play a crucial role in initiating the caramelization reaction and the Maillard reaction as the water is evaporating. The caramelization is the oxidation of sugar; a process used extensively in cooking which result in a nutty flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor. The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar both present in maple syrup sap, usually requiring heat. It is vitally important in the preparation or presentation of many types of food. Maillard reaction is the process that gives bread, croissants and brioche a brown crust. Futhermore, with the heat effect, phenols such as vanillin and coniferol are released within the sap and create the rich and complex maple syrup perfume.

Maple syrup perfume
Maple syrup share many similarities with wine; not only by the presence of phenolic compounds and flavonoids but also in the variety of present flavors and the diversity of the terminology involved in describing its taste. Here is a list of different terms which compose the wide spectrum of maple syrup terminology:

Roasted, a dominant flavor
There is 3 degrees of roasted flavour present in maple syrup. Light, medium and strong. A light roasted flavor could be described as golden sugar, chicory or toast. For a medium flavour, you could use cooked sugar, caramelized, burnt wood, ground coffee, brown coffee bean or chocolate. And for a strong roasted flavour you would say burnt sugar, ground black coffee, black coffee bean, smoked.

Confectionery, a dominant flavor
Confectionery flavors are related to the sugariness of the maple syrup. There is a light confectionery linked with white sugar. A medium confectionery would be linked with terms such as corn syrup or light brown sugar. For a strong confectionery flavor, dark brown sugar, molasses and sponge toffee are adequate.
Maple, a dominant flavor
This one is easier to characterise as you can say light, medium and strong maple flavour or a roasted dandelion root flavor. It is more difficult to define this dominant flavor as quite often maple syrup will be blended to achieve a consistent maple flavor.

Woody and Vanilla, dominants flavors
Even though they are considered dominants flavors, you need a good tasting sense to be able to characterise both these flavors as they can be more subtle. Woody flavors are generally linked with type of wood: Firewood, wet wood or softwood. Vanilla is a bit easier to characterise as you could say it has a strong vanilla flavor or go with a light Marshmallow flavor.

Minor Flavors
This is where the expect can really shine, you need a bit more experience or great smell and taste to be able to pinpoint accurately minor flavors but they are present in maple syrup and if you take the time to taste properly, you definitely will be able to get a glimpse of them. Take your time, don’t stress and let the maple syrup perfume invade your senses, you’ll get some surprise!

Herbal minor Flavor
? Fresh Herbs: Stem, Grassy, Shoot, Buds
? Dry Herbs: Crushed leaves, Nutshells, Dry herbs, Hay
? Fermented Herbs: Silage

Plants, Humus, Forest, Cereals minor flavors
? Humust, Forest: Mushroom, Mold, Potato
? Cereals: Malt, Oat, Wheat, Rye

Fruity minor flavor
? Nuts: Bitter almond, Hazelnut, Nuts
? Peach, fruits with pits or seeds

Milky minor flavor
? Fresh: butter, cream, milk
? Heated: butter,milk

Floral minor flavour
? Flowers
? Honey

Spicy minor flavour
? Cloves
? Cinnamon
? Anis – Black licorice

All I can say is there is a HUGE difference between real maple syrup and the maple flavored cheap pancake syrup. You need to try it! Where I live a small bottle of the real stuff is about $6 and you can get a much bigger bottle of flavored crap for like $3. You should go shopping, get both and have a maple syrup challenge. Lol.

It tastes like maple. Not trying to be funny, but ti has a very distinct flavor. I suggest using pure maple syrup and not that flavored stuff like Log Cabin or Aunt Jemima. those are made with corn syrup and flavored with maple.

like a rich pancake syrup
it's yummy!!! \(^.^)/

I can't believe you've never had maple syrup.

are you caahrazzy?! go try it now, its banging.