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maltol
Sign in to saveAlso known as 2-Methyl pyromeconic acid, 4H-Pyran-4-one, 3-hydroxy-2-methyl-, Vetol, larixic acid, Palatone, 3-hydroxy-2-methyl-pyran-4-one, 3-hydroxy-2-methyl-4-pyranone
Maltol is a naturally occurring organic compound that is used primarily as a flavor enhancer. It is found in nature in the bark of larch trees and in the needles of pine trees, and is produced during the roasting of malt (from which it gets its name) and in the baking of bread. It has the odor of caramel and is used to impart a pleasant aroma to foods and fragrances.
Chemical data
- Formula
- C6H6O3
- Molecular weight
- 126.11 g/mol
- IUPAC name
- 3-hydroxy-2-methylpyran-4-one
- SMILES
- CC1=C(C(=O)C=CO1)O
- InChIKey
- XPCTZQVDEJYUGT-UHFFFAOYSA-N
- XLogP
- 0.4
- Polar surface area
- 46.5 Ų
- H-bond donors
- 1
- H-bond acceptors
- 3
- Formal charge
- 0
via PubChem
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Encyclopedic overview
3 sectionsContents
- Chemistry
- See also
- References
Maltol is a naturally occurring organic compound that is used primarily as a flavor enhancer. It is found in nature in the bark of larch trees and in the needles of pine trees, and is produced during the roasting of malt (from which it gets its name) and in the baking of bread. It has the odor of caramel and is used to impart a pleasant aroma to foods and fragrances.
It is used as a flavor enhancer, is designated in the U.S. as INS number 636, and is known in the European E number food additive series as E636.
Excerpted from Wikipedia’s “maltol” article, available under the CC BY-SA 4.0 licence.