Sorghum syrup is a thick brown syrup produced by the reduction of juice pressed from sweet sorghum. The unique taste characteristics exhibited by this syrup have made it a popular product, particularly in the southeast United States. This popularity has also made it a lucrative target for economic adulteration. Detecting adulteration in sorghum syrup has been complicated by the lack of data on some of the general characteristics of this commodity. In an effort to establish a carbohydrate profile for sorghum syrup, we subjected 35 samples from 15 different states to analysis. The glucose, fructose, sucrose and maltose levels were determined by HPLC or GC. The HPLC separation was accomplished by using an aminopropyl column (4.6 x 250 mm) with a mobile phase of 80% acetonitrile/20% water. Quantitation was accomplished by use of a three point calibration curve. In some samples the maltose levels were found to fall to levels which were not quantifiable by HPLC. Gas chromatography was used to quantitate the maltose levels in these samples. The ranges of the sugar concentrations in the syrups were as follows: fructose (8.1-30.1%), glucose (7.6-33.2%), sucrose (13.0-58.2%) and maltose (ND-1.3%). Principal component analysis of the profiles separated the syrups into five groups (Pirouette V.2, Infometrix Inc).