AbstractAnalysis of acid and enzymic hydrolysates of maple (Acer saccharumMarshall) sap and syrup confirmed the presence of vanillin glucoside as a precursor of vanillin in maple syrup. Vanillin glycoside was present at a concentration of about 5 ppm in vacuum‐concentrated maple syrup. About 20% of the bound vanillin in vacuum concentrated maple syrup was released by either β‐glucosidase or hesperidinase during extended incubations (>14 h at 40°C). Small variations in vanillin glycoside concentrations were associated with size of tree and harvest time during the s