Question: How many new compounds were discovered in maple syrup?
About the article "Maple syrup", section "Food and nutrition".

Candidate passages:
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).
Indigenous peoples.
Indigenous peoples living in the northeastern part of North America were the first groups known to have produced maple syrup and maple sugar.
According to aboriginal oral traditions, as well as archaeological evidence, maple tree sap was being processed into syrup long before Europeans arrived in the region.
There are no authenticated accounts of how maple syrup production and consumption began, but various legends exist; one of the most popular involves maple sap being used in place of water to cook venison served to a chief.
Other stories credit the development of maple syrup production to Nanabozho, Glooskap, or the squirrel.
Aboriginal tribes developed rituals around sugar-making, celebrating the Sugar Moon (the first full moon of spring) with a Maple Dance.
Many aboriginal dishes replaced the salt traditional in European cuisine with maple sugar or syrup.
The Algonquians recognized maple sap as a source of energy and nutrition.
At the beginning of the spring thaw, they used stone tools to make V-shaped incisions in tree trunks; they then inserted reeds or concave pieces of bark to run the sap into buckets, which were often made from birch bark.
The maple sap was concentrated either by dropping hot cooking stones into the buckets or by leaving them exposed to the cold temperatures overnight and disposing of the layer of ice that formed on top.
While there was widespread Agriculture in Mesoamerica and the Southeast and Southwest regions of the United States, the production of maple syrup is one of only a few agricultural processes in the Northeast that is not a European colonial import. 
The village has a well-attended Maple Syrup Festival the last full weekend of April.
The annual tradition began in 1959 and includes arts, crafts, music, food and a parade featuring the Shepherd Maple Syrup Festival Queen.
2,375.1 gallons of syrup were produced in 2013, a new record for the town.
http://www.shepherdmaplesyrupfest.org/ 
The first groups known to have produced maple syrup and maple sugar were indigenous peoples living in the northeastern part of North America.
According to aboriginal oral traditions, as well as archaeological evidence, maple tree sap was being processed into syrup long before Europeans arrived in the region. 
  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."