Question: What is the amount of new compounds that were discovered in maple syrup?
About the article "Maple syrup", section "Food and nutrition".

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The basic ingredient in maple syrup is the sap from the xylem of sugar maple or various other species of maple trees.
It consists primarily of sucrose and water, with small amounts of the monosaccharides glucose and fructose from the invert sugar created in the boiling process.
Organic acids, the most notable one being malic acid, make the syrup slightly acidic.
Maple syrup has a relatively low mineral content, consisting largely of potassium and calcium, but also contains nutritionally significant amounts of zinc and manganese.
Maple syrup also contains trace amounts of amino acids, which may contribute to the "buddy" flavour of syrup produced late in the season, as the amino acid content of sap increases at this time.
Additionally, maple syrup contains a wide variety of volatile organic compounds, including vanillin, hydroxybutanone, and propionaldehyde.
It is not yet known exactly what compounds are responsible for maple syrup's distinctive flavour, however its primary flavour contributing compounds are maple furanone, strawberry furanone, and maltol.
Maple syrup is similar to sugar with respect to calorie content, but is a source of manganese, with 13 grams containing about 0.44 milligrams, or 22 percent of the US Food and Drug Administration Daily Value (DV%) of 2 milligrams.
It is also a source of zinc with 13 grams containing 0.55 milligrams or 3.7 percent of the DV% of 15 milligrams.
Compared to honey, maple syrup has 15 times more calcium and 1/10 as much sodium.
Scientists have found that maple syrup's natural phenols – potentially beneficial antioxidant compounds – inhibit two carbohydrate-hydrolyzing enzymes that are relevant to type 2 diabetes.
In the study, 34 new compounds were discovered in pure maple syrup, five of which have never before been seen in nature.
Among the five new compounds is quebecol, a phenolic compound created when the maple sap is boiled to create syrup.
British culinary expert Delia Smith described maple syrup as "a unique ingredient, smooth- and silky-textured, with a sweet, distinctive flavour – hints of caramel with overtones of toffee will not do – and a rare colour, amber set alight.
Maple flavour is, well, maple flavour, uniquely different from any other."
Agriculture Canada has developed a "flavour wheel" that details 91 unique flavours that can be present in maple syrup.
These flavours are divided into 13 families: vanilla, empyreumatic (burnt), milky, fruity, floral, spicy, foreign deterioration or environment, maple, confectionery, plants forest-humus-cereals, herbaceous, or ligneous.
These flavours are evaluated using a procedure similar to wine tasting.
Other culinary experts praise its unique flavour.
Maple syrup and its various artificial imitations are widely used as toppings for pancakes, waffles, and French toast in North America.
They can also be used to flavour a variety of foods, including fritters, ice cream, hot cereal, fresh fruit, and sausages.
It is also used as sweetener for granola, applesauce, baked beans, candied sweet potatoes, winter squash, cakes, pies, breads, tea, coffee, and hot toddies.
Maple syrup can also be used as a replacement for honey in wine (mead).
  Maple bar – a rectangular doughnut topped with a maple glaze.
Varieties of maple bars include Long Johns and Maple bacon donuts.
Maple butter – also known as maple cream or maple spread, it's a confection that is made from maple syrup, by heating the syrup to 12 °C (22 °F) above the boiling point of water, cooling it to around 52 °C (125 °F), and stirring until it reaches a smooth consistency.
It is usually made from Grade A Light Amber syrup (sometimes known as Fancy), and is a light tan color.
A gallon of syrup can make about three kilograms of maple cream.
Jaan Paan Liqueur – a sweet paan-flavored spirit/liqueur made with neutral grain spirit, Canadian maple syrup and a blend of herbs and spices, excluding areca nut.
Maple liqueur – various alcoholic products made from maple syrup, primarily in the Northeast United States and Canada.
Maple sugar – prepared from the sap of the sugar maple tree, it's a traditional sweetener in Canada and the northeastern United States.
Maple sugar is what remains after the sap of the sugar maple is boiled for longer than is needed to create maple syrup or maple taffy.
Once almost all the water has been boiled off, all that is left is a solid sugar.
Maple sugar was the preferred form of maple by First Nations/Native American peoples as the sugar could easily be transported and lasted a long time.
It is called "ziinzibaakwad" by the Anishinaabeg.
"Blessing of the Bay", the second ocean-going merchant ship built in the English colonies, carried maple sugar from the Massachusetts Bay Colony to New Amsterdam as early as 1631.
Maple syrup – In maple syrup production from the sugar maple, the sap is extracted from the trees using tap placed into a hole drilled through the phloem, just inside the bark.
The collected sap is then boiled.
As the sap boils, the water is evaporated off and the syrup left behind.
40 litres of maple sap are required to be boiled to produce only 1 litre of pure syrup.
This is the reason for the high cost of pure maple syrup.
Maple syrup is often eaten with pancakes, waffles, French toast, or oatmeal and porridge.
It is also used as an ingredient in baking, and as a sweetener or flavoring agent.
Maple taffy – also known as maple toffee, is a confection made by boiling maple sap past the point where it would form maple syrup but not so long that it becomes maple butter or maple sugar.
It is sometimes prepared and eaten alongside during the making of maple syrup at a sugar house or "cabane à sucre."
Hartman has been collecting sap from maple trees since 1985.
The sap is collected starting at the end of February and throughout March.
The sap is then boiled down to produce maple syrup in the Sugar Shack, which is located on the reserve.
The syrup is then stored and used during Hartman's annual Maple Syrup Festival or stored and sold.
The Maple Syrup Festival is a pancake breakfast that raises money for Hartman Reserve. 
In the United States, "maple syrup" must be made almost entirely from maple sap, although small amounts of substances such as salt may be added.
"Maple-flavoured" syrups include maple syrup but may contain additional ingredients.
"Pancake syrup", "waffle syrup", "table syrup", and similarly named syrups are substitutes which are less expensive than maple syrup.
In these syrups, the primary ingredient is most often high fructose corn syrup flavoured with sotolon; they have no genuine maple content, and are usually thickened far beyond the viscosity of maple syrup.
The fenugreek seed, a spice with high amounts of sotolon, can be prepared to have a maple-like flavour, and is used to make a very strong commercial flavouring that is similar to maple syrup, but much less expensive; one such syrup, Mapleine, was popular during the Great Depression.
American labelling laws prohibit imitation syrups from having "maple" in their names.
In Canada, syrup must have a density of 66° on the Brix scale to be marketed as maple syrup.
Québécois sometimes refer to imitation maple syrup as "sirop de poteau" ("pole syrup"), a joke referring to the syrup as having been made by tapping telephone poles.
Imitation syrups are generally cheaper than maple syrup, but tend to taste artificial.
A 2009 "Cook's Illustrated" comparison between top-selling maple and imitation syrups consistently rated the real maple brands (Maple Grove Farms, Highland Sugarworks, Camp Maple, Spring Tree, and Maple Gold) above the imitation brands tested (Eggo, Aunt Jemima, Mrs. Butterworth's, Log Cabin, and Hungry Jack). 
A maple spice cake is an American variation that adds maple syrup or flavoring.
The recipe was a New Hampshire specialty that started in the beginning of the 19th century.