Maltol
From Wikipedia, the free encyclopedia
| Maltol | |
|---|---|
 |
|
| Chemical name | 3-hydroxy-2-methyl-4H-pyran-4-one |
| Chemical formula | C6H6O3 |
| Molecular mass | 126.11 g/mol |
| CAS number | [118-71-8] |
| Density | 1.348 g/cm3 |
| Melting point | 161-162 °C |
| Boiling point | ? °C |
| SMILES | O=C1C=COC(C)=C1O |
| Disclaimer and references | |
Maltol is natural organic compound used primarily as a flavor enhancer. It is found in the bark of larch tree, in pine needles, and in roasted malt (from which it gets its name).
Maltol is a white crystalline powder that is soluble in hot water, chloroform, and other polar solvents.
Because it has the odor of caramel, maltol is used to impart a sweet aroma to fragrances. Maltol has a taste reminiscent of freshly baked bread, and is used as a flavor enhancer (E number E636) in breads and cakes.
