Structure via PubChem · Public domain (PubChem)
マルトール
Sign in to saveAlso known as Maltol, 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
Drug data · ChEMBL
- Max clinical phase
- Phase 3
- Molecule type
- Small molecule
- Indications
- Iron deficiency anemia, colorectal cancer
via ChEMBL · EBI
Wikidata facts
- Subclass of
- chemical compound
- Has part
- hydrogen
- Mass
- 126.032
- Has use
- flavor enhancer
Show 5 more facts
- found in taxon
- Ozothamnus diosmifolius
- chemical formula
- C₆H₆O₃
- canonical SMILES
- CC1=C(C(=O)C=CO1)O
- melting point
- 163.0
- Commons category
- Maltol
via Wikidata · CC0
Article · 日本語
マルトール（Maltol）は天然に存在する有機化合物で、香料、食品添加物として用いられる。IUPAC名は3-ヒドロキシ-2-メチル-4H-ピラン-4-オン（3-hydroxy-2-methyl-4H-pyran-4-one）、CAS番号[118-71-8]。常温では白色結晶で、熱水や極性溶媒に溶ける。天然には松葉などに含まれ、また糖類を熱分解したとき（カラメル、パンや焼き菓子など）に生成し、これらの甘い香りの原因の一つである。マルトールという名も焦がした麦芽（英語: malt）に由来する。
Abstract from DBpedia / Wikipedia · CC BY-SA