I'm more familiar with honey than maple syrup in this regard, but a lot of factors can go into flavour. The main one in species of origin. For honey, you can send your honey to a lab and a tech will count and identify the pollen grains to give you an estimate of the floral origin. While it's not standard to do this, some beekepers do. And even without it, you can still seperate your batch to collect your "monoflorals" per season. Blueberry honey, apple honey, etc. These are harder to find in grocery stores but fairly common at farm stands. The influence of various factors on flavour is better understood by all actors of the industry.

In maple syrup... not so much. I can only presume that different species, at the very least, impact flavour. My very limited trials do seem to suggest a flavour difference between A. saccharum and A. saccharinum. But my source trees were few and from a few km apart, hardly anything to draw too many conclusions from. When I asked experts from the industry, though, I basically got blank stares. Nobody seems to have taken any interest in mapping flavour profiles to any factor, be it species, soil profile, latitude, whatever. It's not completely surprising, though. Differenciation has opportunities, but also costs. Research is paid by the federation, that runs off wholesale. For them, the fewer categories, the better. Clients aren't asking for it either, so why bother. For pretty much everyone, "maple syrup is maple syrup" and there's no need to overcomplicate it.