PRODUCTS

ETHYL MALTOL

ETHYL MALTOL = 2-ETHYL-3-HYDROXPYRAN-4-ONE = ETHYL HYDROXPYRONE

CAS Number: 4940-11-8
EC Number: 225-582-5
MDL: MFCD00059795
Chemical formula: C7H8O3

Ethyl maltol belongs to the class of organic compounds known as pyranones and derivatives.
Pyranones and derivatives are compounds containing a pyran ring which bears a ketone.
Ethyl maltol is a sweet, bitter, and candy tasting compound.
Ethyl maltol is a white solid with a sweet smell that can be described as caramelized sugar or as caramelized fruit.

Ethyl maltol, also known as 3-hydroxy-2-ethyl-4-pyrone or indium ethylmaltol, is a member of the class of compounds known as pyranones and derivatives.
These compounds contain a pyran ring which bears a ketone.
Ethyl maltol is soluble (in water) and a very weakly acidic compound (based on its pKa).
Ethyl maltol is an organic compound that is a common flavourant in some confectioneries.

Ethyl maltol is related to the more common flavorant maltol by replacement of the methyl group with an ethyl group.
Ethyl maltol is a white solid with a sweet smell that can be described as caramelized sugar and cooked fruit. Ethyl maltol is a flavour enhancer, flavouring agent, and a sweetener.
Ethyl maltol has 4-6X the potency of 3-hydroxy-2-methyl-4H-pyran-4-one.

The conjugate base derived from Ethyl maltol, again like maltol, has a high affinity for iron, forming a red coordination complex.
In such compounds, the heterocycle is a bidentate ligand.

The history of using "sugar" in perfumery began long before 1992, the year when Olivier Cresp and Yves de Chirin introduced Angel.
In 1861, a specific compound was extracted from larch bark (back then it was called laxirinic acid), and in 1894 it was identified by a group of Munich chemists, they named it maltol.
Later Ethyl maltol was confirmed that maltol plays a significant role in the aroma of fresh bread, coffee, roasted chicory, and some conifers.

In its pure form, maltol has a caramel smell with fruity nuances of jam.
At the beginning of the 1940s, maltol was produced on an industrial scale, but Ethyl maltol was the flavor industry that first took an interest in the compound, since Ethyl maltol turned out to be very useful in the reconstruction of a variety of flavors – from soups and ketchup (50-100 parts per million) to all kinds of confectionery (up to 3300 ppm).

Maltol was then obtained from kojic acid, which was produced by certain species of fungi, like Aspergillus oryzae; in Japanese these are called koji (by the way, soy sauce is also fermented with these fungi).
Replacing the methyl substituent with ethyl in the maltol molecule (by replacing formaldehyde with acetaldehyde during one of its synthesis steps), they reached a substance that smelled 4-6 times more intense–the same cotton candy, but with a more pronounced fruity strawberry aspect and less burnt.
Ethyl maltol, can be rightfully called a synthetic ingredient: Ethyl maltol has not yet been found in nature.

Ethyl maltol of the Sweet odor family is considered to be in the group of the bottom perfume (fragrance) notes.
Smelled at 100%, this synthetic aroma chemical with high odor strength has sweet, caramellic, jammy, strawberry, cotton candy, berry perfume (fragrance) nuances, and can last up to 360 hours on a scent strip.
Ethyl maltol is a food additive with a sweet odor that can be described as caramelized sugar or cooked fruit. Ethyl maltol is a cost-effective flavor enhancer because Ethyl maltol can significantly boost the original odor of food with only a tiny usage (usually 0.01-0.1%).
Besides, Ethyl maltol can also help to cover the odor of some highly concentrated meat products or seasonings.

Ethyl maltol (2-Ethyl-3-hydroxy-4H-pyran-4-one), an odor-active (OA) compound, is an important food additive and the main component of a type of incense added to food.
An aromatic crystalline powder heavily utilized throughout the flavor industry for both Ethyl Maltol's sweet taste and powerful preservative properties, Ethyl Maltol is highly popular among breads, cookies, wines, chocolate, and candy.

Sugary sweet, with a jammy strawberry-like flavor.
Ethyl maltol contains a nuance of burnt sugar, providing a uniquely intense candyfloss-like sweetness.
Ethyl Maltol is sweet aromatic burnt cotton sugar candy jamy strawberry vanillin-modifier vanilla pineapple milk caramel toffee chocolate meat flavour-enhancer.

Ethyl Maltol is a white, crystalline powder having a characteristic odor and a sweet fruitlike flavor in dilute solution.
One gram dissolves in about 55ml of water, in 10ml of ethanol, in 17ml of propylene glycol and 5ml of chloroform.
Ethyl maltol melts at about 90°.

Ethyl maltol is an organic compound that is a common flavourant in some confectioneries.
Ethyl maltol is related to the more common flavorant maltol by replacement of the methyl group by an ethyl group.
Ethyl maltol is a white solid with a sweet smell that can be described as caramelized sugar and cooked fruit.
The conjugate base derived from ethylmaltol, again like Ethyl maltol, has a high affinity for iron, forming a red coordination complex.
In such compounds, the heterocycle is a bidentate ligand.

White crystalline solid with characteristic, very sweet, caramel-like odor and taste.
In dilute solution Ethyl maltol possesses a sweet, fruitlike flavor and odor.
Ethyl maltol forms white crystals (mp 90–91°C) with very sweet caramel-like odor, four to six times more potent than maltol.
Several syntheses have been developed for Ethyl maltol's preparation.

In a one-pot process, for example, -ethylfurfuryl alcohol is treated with halogen to give 4-halo- 6-hydroxy-2-ethyl-2H-pyran-3(6H)-one, which need not be isolated and can be converted to Ethyl maltol by aqueous hydrolysis
Ethyl maltol has a very sweet, fruit-like odor of immense tenacity and sweet, fruity taste with initial bitter-tart flavor; rapid loss of flavor per se.
Ethyl maltol is four to six times more potent than maltol.

Ethyl Maltol is a flavoring agent that is a white, crystalline powder.
Ethyl Maltol has a unique odor and a sweet taste that resembles fruit.
The melt- ing point is 90°c.
Ethyl Maltol is sparingly soluble in water and propylene gly- col and soluble in alcohol and chloroform.
Ethyl Maltol is obtained by chemical synthesis.

Unlike maltol, ethyl maltol does not occur naturally.
Ethyl Maltol may be prepared by treating a-ethylfurfuryl alcohol with a halogen to produce 4-halo-6-hydroxy-2-ethyl-2H-pyran-3(6H)-one, which is converted to ethyl maltol by hydrolysis.
Ethyl Maltol is a broad-spectrum high-efficiency flavoring agent.
Appearance white powder, needle or granular crystal.
The aroma has a fruity sweet aroma and no impurities.

One of the methods for identifying Ethyl Maltol is the dissolution method:
Firstly, the dissolution of Ethyl Maltol in cold water is observed, and the Ethyl Maltol with a purity of 99.2% is difficult to dissolve (the solubility in water is 1:55).
And Ethyl Maltol is floating, Ethyl Maltol will not precipitate quickly.
Secondly, Ethyl Maltol can form a transparent solution quickly with hot water.
If ferrous sulfate is dropped into the solution, Ethyl Maltol will quickly turn red, and the purity can be discerned according to the degree of redness.

The conjugate base derived from ethylmaltol, again like maltol, has a high affinity for iron, forming a red coordination complex.
In such compounds, the heterocycle is a bidentate ligand.
Ethyl Maltol has a sweet smell that can has been described as caramelized sugar, cotton candy, candy floss or sweet cooked fruit.

Ethyl Maltol can be used as flavors and has a fragrant odor.
Ethyl Maltol as a Flavorings can still preserve Ethyl Maltol's sweetness and aroma after Ethyl Maltol is dissolved in the water.
And Ethyl Maltol's solution is stable.
As an ideal food additive, Ethyl Maltol features safety, innocuity, wide application, good effect and little dosage.
Since Ethyl Maltol is characterized by little dosage and good effect, Ethyl Maltol's general added amount is about 0.1 to 0.5.

USES and APPLICATIONS of ETHYL MALTOL:
-Flavor enhancers
-Flavoring agents
-Cosmetic Uses:
Fragrance
Perfuming agents

-Stabilizer
-Candy & Confectionary
-Soups Sauces & Condiments
-Bakery
-Non Alcoholic
-Tobacco

-Common Applications: caramel, strawberry, raspberry, cola, cotton candy, bread, vanilla
-Ethyl maltol can be used to enhance the scent of foods.
-Ethyl maltol is an organic compound that is a common flavourant in some confectioneries.
Ethyl maltol is related to the more common flavorant maltol by replacement of the methyl group by an ethyl group.

-Ethyl Maltol crystals that have the aroma of toffee with candy floss with caramel.
To use you will need to dissolve the crystals in a little DPG, perfumers alcohol or, depending on what you are making, you can place them directly with the raw materials and dissolve over a gentle heat.
Melting in a bain marie over a gentle heat also works.
-Ethyl Maltol, FCC is a good flavor and sweet synergist for food, beverages, and meat products.
The FCC grade meets the requirements of the Food Chemical Codex indicates and is suitable for all food, beverage and nutritional supplement applications.

-Ethyl Maltol's jammy, caramel-like nuances can also be used to impart a unique “burnt sugar” aroma, which makes it especially prominent among cotton candy producers.
-Other than Ethyl Maltol's obvious flavor applications, Ethyl Maltol is commonly utilized as a preservative for fruit jams and confectionary products, enhancing sweet flavors while keeping materials fresh and shelf-stable.

-Ethyl maltol, a key food additive, and flavor enhancer is safe and is the most common sweet-associated component in electronic cigarette liquids.
-Ethyl maltol binds to human serum albumin (HSA) by situating within subdomain IIA (site I) of HSA.
-Ethyl maltol's used in soft drinks, ice cream and ice foods, jelly, tomato-ketchup and tomato-ketchup soup, chocolate, candy and desserts.

-Ethyl maltol is an organic compound that is a common flavourant in some confectioneries.
Ethyl maltol is related to the more common flavorant maltol by replacement of the methyl group by an ethyl group.
Ethyl maltol is a white solid with a sweet smell that can be described as caramelized sugar and cooked fruit.
The conjugate base derived from ethylmaltol, again like maltol, has a high affinity for iron, forming a red coordination complex.
In such compounds, the heterocycle is a bidentate ligand.

-Ethyl Maltol is an extract from medicinal plants such as P. Incarnata and can be used as an anticonvulsant, acting as a depressant, and on motor activity.
-Flavor and fragrance enhancer in foods, especially baked goods, beverages, and synthetic berry and citrus flavorings; minimizes undesirable flavors in tobacco products, cough syrup, vitamins, cosmetics, and saccharin-containing products.

-Soft drinks: 1.5-6 mg/L
-Ice cream, frozen products and ketchup: 5-15 mg/kg
-Chocolate, candy and dessert: 5-50 mg/kg
-Ethyl Maltol is a safe, nontoxic and widely used aromatic food additive.
Only a small amount is needed to achieve a significant effect.

-Ethyl Maltol is a sweetening, synergistic agent which is widely used in food industry, tabacco industry and cosmetics industry.
-Ethyl Maltol has a remarkable effect on improving and enhancing the flavor of food, and Ethyl Maltol also increases the sweetness of certain food.
-Ethyl Maltol also could effectively extend the food expiration date.

-Ethyl Maltol is a very pleasant smelling chemical that is used as a flavor in several industries, including the food, beverage, and fragrance industry.
-Ethyl Maltol sweetens flavors in liquid.
-The main use of Ethyl Maltol is using as the ideal food additive with very little dosage.
-Ethyl Maltol is a good sweetener synergist for tobacco, food, beverage, meat, seafood, flavor, fruit wine, daily cosmetics, etc.

-The enhancement has a remarkable effect, has a sweetening effect on the sweet food, and has antibacterial and antiseptic properties, and can prolong the food storage period.
-Ethyl Maltol can also be used as a sweetener, aroma synthetic agent, aroma modifier and a deodorant.
Ethyl Maltol has the effects of suppressing acid, relieving bitterness, removing phlegm and removing irritating effects.
-These have the same characteristics as maltol, except that maltol can be obtained from natural (barley, soybean, etc.), and ethyl maltol can be synthesized by hand.

-Ethyl Maltol (pure fragrance type) is characterized by a soft fruity aroma and a creamy aroma.
Adding to the meat products can significantly improve the flavor of the fruit, inhibit the taste of bitterness, acid, and sputum, and obtain the most suitable sweet and savory fruit, and at the same time, obtain an excellent taste.

-Ethyl Maltol is an organic compound, a common flavouring / sweetener and a very pleasant smelling chemical that is used as a flavouring in the food, beverage, tobacco, confectionary and fragrance industry.
-Ethyl Maltol is also used in the e-liquid industry to round off harsh flavours, add sweetness or (when used in larger amounts) give a cotton candy / candy floss type flavour.
-Ethyl Maltol Liquid (10% in PG) is perfect for sweetening flavors in e-liquid.
The ready to use pre-mixed concentrate can easily be added to your e-liquids, when sweetening or a candy type flavour is required.

-Ethyl Maltol also can be used as a good flavor agent in tobacco, food, beverage, essence, wine, daily-use cosmetics and so on.
-Ethyl Maltol can effectively improve and enhance the aroma of the food, enforce the sweetness for sweetmeat and prolong the shelf life of food.

ALTERNATIVE PARENTS of ETHYL MALTOL:
*Heteroaromatic compounds
*Cyclic ketones
*Oxacyclic compounds
*Organic oxides
*Hydrocarbon derivatives

SUBSTITUENTS of ETHYL MALTOL:
*Pyranone
*Heteroaromatic compound
*Cyclic ketone
*Oxacycle
*Organic oxygen compound
*Organic oxide
*Hydrocarbon derivative
*Organooxygen compound
*Aromatic heteromonocyclic compound

PHYSICAL and CHEMICAL PROPERTIES of ETHYL MALTOL:
Molar mass: 140.138 g·mol−1
Appearance: White crystalline powder
Melting point: 85 to 95 °C (185 to 203 °F; 358 to 368 K)[1]
Boiling point: 161 °C (322 °F; 434 K)
Appearance: white crystalline powder (est)
Assay: 99.00 to 100.00

Heavey Metals:   0.002% MAX
Melting Point:   89.00 to 93.00 °C. @ 760.00 mm Hg
Boiling Point:   289.00 to 290.00 °C. @ 760.00 mm Hg
Vapor Pressure:   0.000220 mmHg @ 25.00 °C. (est)
Flash Point: > 200.00 °F. TCC ( > 93.33 °C. )
logP (o/w): 0.630
Shelf Life: 24.00 month(s) or longer if stored properly.
Storage: store in cool, dry place in tightly sealed containers, protected from heat and light.

Soluble in:
*alcohol, 12%
*benzyl alcohol, 10%
*phenethyl alcohol 5%
*propylene glycol, 5.5%
*water, 2.423e+004 mg/L @ 25 °C (est)

Odor Type: caramellic
Odor Strength: high ,
recommend smelling in a 5.00 % solution or less
Substantivity: 360 hour(s) at 20.00 % in benzyl alcohol
sweet caramellic jammy strawberry cotton candy berry
Odor Description: at 5.00 % in benzyl alcohol.
sweet caramel jam strawberry cotton candy
Taste Description: at 70.00 ppm.
Sweet, burnt cotton sugar candy like, with jammy, strawberry

Odor Description:
sweet, candy-floss / cotton candy, warm, intense
Ethyl Maltol has a sweet sugary, caramelised, jammy, strawberry-like odour reminiscent of candyfloss.
Ethyl Maltol is a very powerful ingredient normally used at high dilution for sweetening blends or in conjunction with vanilla notes to create a rich, edible scent.

Water Solubility: 58.4 g/L
logP: 0.34
logP: 1.07
logS: -0.38
pKa (Strongest Acidic):   9.53
pKa (Strongest Basic): -3.6
Physiological Charge: 0
Hydrogen Acceptor Count: 3
Hydrogen Donor Count: 1
Polar Surface Area: 46.53 Å²
Rotatable Bond Count: 1
Refractivity: 38.25 m³·mol⁻¹
Polarizability: 13.5 Å³

Appearance Form: solid
Odour Threshold: No data available
pH: No data available
Melting point/freezing point:
Melting point/range: 85 - 95 °C - lit.
Initial boiling point and boiling range: No data available
Flash point: No data available
Evaporation rate: No data available
Flammability (solid, gas): No data available
Upper/lower flammability or explosive limits: No data available

Vapour pressure: No data available
Vapour density: No data available
Relative density: No data available
Water solubility: No data available
Partition coefficient: n-octanol/water: No data available
Auto-ignition temperature: No data available
Decomposition temperature: No data available
Viscosity: No data available
Explosive properties: No data available
Oxidizing properties: No data available
Other safety information: No data available

FIRST AID MEASURES of ETHYL MALTOL:
-Description of first aid measures:
General advice:
Consult a physician.
Show this safety data sheet to the doctor in attendance.

*If inhaled:
If breathed in, move person into fresh air.
If not breathing, give artificial respiration.
Consult a physician.

*In case of skin contact:
Wash off with soap and plenty of water.
Consult a physician.

*In case of eye contact:
Flush eyes with water as a precaution.

*If swallowed:
Never give anything by mouth to an unconscious person.
Rinse mouth with water.
Consult a physician.

-Indication of any immediate medical attention and special treatment needed:
No data available

ACCIDENTAL RELEASE MEASURES of ETHYL MALTOL:
-Personal precautions, protective equipment and emergency procedures:
Use personal protective equipment.
Ensure adequate ventilation.

-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Pick up and arrange disposal without creating dust.
Sweep up and shovel.
Keep in suitable, closed containers for disposal.

FIRE FIGHTING MEASURES of ETHYL MALTOL:
-Extinguishing media:
Suitable extinguishing media:
Use water spray, alcohol-resistant foam, dry chemical or carbon dioxide.
-Further information: No data available

EXPOSURE CONTROLS/PERSONAL PROTECTION of ETHYL MALTOL:
-Control parameters:
Components with workplace control parameters:
-Exposure controls:
Appropriate engineering controls:
Handle in accordance with good industrial hygiene and safety practice.
Wash hands before breaks and at the end of workday.

-Personal protective equipment
*Eye/face protection
Safety glasses

*Skin protection
Handle with gloves.
Gloves must be inspected prior to use.
Wash and dry hands.

Full contact:
Material: Nitrile rubber
Minimum layer thickness: 0,11 mm
Break through time: 480 min
Splash contact:
Material: Nitrile rubber
Minimum layer thickness: 0,11 mm
Break through time: 480 min

*Body Protection:
Complete suit protecting against chemicals, The type of protective equipment must be selected according to the concentration and amount of the dangerous substance at the specific workplace.

-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of ETHYL MALTOL:
-Conditions for safe storage, including any incompatibilities:
Store in cool place.
Keep container tightly closed in a dry and well-ventilated place.

STABILITY and REACTIVITY of ETHYL MALTOL:
-Reactivity: No data available
-Chemical stability:
Stable under recommended storage conditions.
-Possibility of hazardous reactions: No data available
-Conditions to avoid: No data available

SYNONYMS:
2-Ethyl-3-hydroxy-4H-pyran-4-one
2-Ethyl-3-hydroxy-4-pyranone
2-Ethyl pyromeconic acid
2-Ethyl-3-hydroxy-4-pyrone
2-Ethyl-3-hydroxy-4-pyrone
2-Ethylpyromeconic acid
3-Hydroxy-2-ethyl-1,4-pyrone
3-Hydroxy-2-ethyl-4-pyrone
3-Hydroxy-2-ethyl-4H-pyran-4-one
3-Hydroxy-2-ethyl-laquo gammaraquo -pyrone
3-Hydroxy-2-ethyl-«gamma»-pyrone
4H-Pyran-4-one, 2-ethyl-3-hydroxy-
2-Ethyl-3-hydroxy-4H-pyran-4-one
2-Ethylpyromeconic acid
3-Hydroxy-2-ethyl-γ-pyrone
3-Hydroxy-2-ethyl-1,4-pyrone
3-Hydroxy-2-ethyl-4-pyrone
3-Hydroxy-2-ethyl-4H-pyran-4-one
2-Ethyl-3-hydroxy-4-pyrone
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