PRODUCTS

MALTOL

CAS Number   : 118-71-8
Chemical formula   :C6H6O3
Molar mass   :126.111 g·mol−1

Maltol is a naturally occurring organic compound that is used primarily as a flavor enhancer.
Maltol 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 cotton candy and caramel, maltol is used to impart a sweet aroma to fragrances.

Maltol's sweetness adds to the odor of freshly baked bread, and is used as a flavor enhancer (INS number 636) in breads and cakes.

Maltol, like related 3-hydroxy-4-pyrones such as kojic acid, binds to hard metal centers such as Fe3+, Ga3+, Al3+, and VO2+.
Related to this property, maltol has been reported to greatly increase aluminum uptake in the body and to increase the oral bioavailability of gallium and iron.

Maltol is known in the European E number food additive series as E636.

Maltol is a white crystalline powder with a fragrant caramel-butterscotch odor.
pH (5% aqueous solution) 5.3. (NTP, 1992)

Maltol is a natural product found in Panax ginseng, Vitis vinifera, and other organisms with data available.

3-hydroxy-2-methyl-4-pyrone is a member of 4-pyranones.
Maltol has a role as a metabolite.

Maltol is used as a flavor enhancer in foods.
Maltol, which enters production and therefore our lives over time, is used in many food products.
Maltol has a unique smell and aroma and is used in products such as biscuits, chocolate, candies, fruit flavored beverages, vanilla and wine.

Maltol main use of Maltol is using as the ideal food additive with very little dosage.
Maltol is a good sweetener synergist for tobacco, food, beverage, meat, seafood, flavor, fruit wine, daily cosmetics, etc.
Maltol 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.

Maltol is a broad-spectrum high-efficiency flavoring agent.
Maltol can also be used as a sweetener, aroma synthetic agent, aroma modifier and a deodorant.
Maltol has the effects of suppressing acid, relieving bitterness, removing phlegm and removing irritating effects.
Maltol 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.
Appearance white powder, needle or granular crystal.
Maltol aroma has a fruity sweet aroma and no impurities.

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.

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

Origin: Commercially, it is a natural compound extracted from lark trees or roasted barley.
Maltol is also obtained by heating lactose and maltose.

Function and Features: It has a flavor-enhancing feature. It has a sweet and caramel-like taste.
Maltol Reduces the amount of sugar needed in products.
Maltol also enhances the flavor of chocolate, coffee, vanilla, hazelnut and maple.

Products: Used in many products, mostly confectionery and bakery products.

Acceptable daily intake: 1 mg/kg of body weight

Side effects: No known side effects.

Limitations in use: Maltol is usually produced from bark or barley.
Sometimes lactose (from cow's milk) is also used in its production.
Therefore, maltol should be kept away from meat, as well as vegetarians who do not eat milk and dairy products.
Maltol is Lactose free and can be used by people who cannot tolerate lactose.

Maltol is a naturally occurring organic compound that is used primarily as a flavor enhancer.
Maltol is found in the bark of larch tree, in pine needles, and in roasted malt.

Maltol’s sweetness adds to the odor of freshly baked bread and is used as a flavor enhancer in bread and cakes.
Maltol is not registered as a food additive in the EU and thus has no E-number.

Instead, maltol is registered as a flavor component in the EU.
Maltol, like related 3-hydroxy-4- pyrones such as kojic acid, binds to hard metal centers such as Fe3+, Ga3+, Al3+, and VO2+.
Related to this property, maltol has been reported to greatly increase aluminum uptake in the body and to increase the oral bioavailability of gallium and iron.

Maltol is known in the European E number food additive series as E636.
Some synthetic derivatives of maltol, developed at the University of Urbino, showed limited in vitro antiproliferative activity towards cancer cells lines, perhaps inducing apoptosis in these cells.

Maltol is widely distributed in Nature and it has been manufactured since late in the 19th century.
Only the last few decades have brought the material into commercial production and a reasonable price level.

In 1861, maltol was first isolated from the bark of the larch tree by the British chemist J. Stenhouse (1861, 1862) during his investigations on the chemistry of tanning.
Maltol larch was considered at that time to be pine and its scientific name provided Stenhouse the basis for naming this substance larixinic acid.

Maltol obtained larixinic acid from larch bark by water extraction, evaporation, and crystallization, followed by sublimation which purified the substance.
Care had to be taken to prevent exposure of Maltol acid to iron or iron salts and avoid the formation of a deep-purple-colored liquid, from which it could not be recovered.

Physical properties such as melting point, sublimation temperature, and crystalline geometry provided Stenhouse with evidence to distinguish Maltol acid from substances that had been previously isolated from plants.
Stenhouse concluded that Maltol acid existed in the bark and was not a product of the isolation procedure.

An interesting feature in Maltol original publication was an error in the empirical formula of larixinic acid due to confusion concerning the composition of water (which was thought to be HO) and relative atomic masses.
When Maltol combustion data is used with the correct water formula and relative atomic mass values, the empirical formula of Maltol acid (maltol) results.

Maltol was the first to comment on its pleasant odor (at room temperature) and its slightly bitter and astringent taste in pure form.
A description based on taste during Maltol period was considered part of the procedure for characterizing new substances.

In the late 1800s, the brewing industry introduced a caramel-colored malt, which contained a higher sugar content than ordinary malts.
The beer prepared from this malt gave a violet color with ferric chloride.

The causative agent, originally thought to be salicylic acid, was determined by Brand (1894) to be a substance other than salicylic acid.
This crystalline substance that reacted with ferric chloride to produce the violet color was recovered from malt by sublimation.
In spite of a negative reaction with Millon's reagent (a test for phenols such as salicylic acid), its possession of a positive ferric chloride test for phenols and its isolation from malt provided Brand with the basis for naming this substance maltol.

Brand showed that maltol was produced during the roasting process in malt production.
The correct molecular formula of C6H603 for maltol was determined by Brand who suspected that this formula resulted from the loss of three molecules of water from glucose (or any other hexose).

Brand suggested that maltol was 3,6-dihydroxy-7-oxabicyclo [2.2.1]hepta-2,5-diene.
Shortly after Brand's discovery of maltol, Kiliani and Bazlen (1894) oxidized maltol with potassium permanganate and observed water, carbon dioxide, and acetic acid as products.

They observed that only one acidic hydrogen and just the monoacyl derivative of maltol could be formed.
These observations required the existence of only one hydroxyl group and a methyl group in the structure of maltol, thereby excluding the structure proposed by Brand.

By comparisons made with the chemistry of pyrotechnic acid, Kiliani and Bazlen deduced that maltol must be a methylpyromeconic acid.

Feuerstein (1901) isolated a substance from the needles of the silver fir and found it to be identical with maltol.

Peratoner and Tamburello (1905) later went on to hydrolyze the methyl derivative of maltol with barium hydroxide and analyze the products recovered.
In addition, derivatives of maltol were compared with those of pyromeconic acid and it was concluded that the 2-methyl derivative of pyromeconic acid was maltol (3-hydroxy-2-methyl-4-pyrone).

Maltol, or 3-hydroxy-2-methyl-4-pyrone, can be found in strawberry, bread, dairy products, cocoa, coffee, barley, filbert, and peanut.

Veltol occurs in pine needles and the bark of young larch trees.
It is produced when cellulose or starch is heated and is a constituent of wood tar oils.

Maltol occurs naturally in certain conifers, but it also forms when certain disaccharides are heated.
Maltol has been identified in a wide variety of heated materials such as bread crusts, coffee and cocoa beans, cereals, dried whey, soy sauce, and chicory.

Maltol has also been observed to be a product of the alkaline decomposition of the antibiotic streptomycin B .
Maltose, when heated to 191°C, decomposes, in part, to maltol.

This latter observation explains the formation of maltol during the production of malt or baked goods.
Reducing sugars, when heated with amino acids, will also dehydrate into maltol by a nonenzymatic browning reaction of the Maillard type.

Maltol is formed in less extreme pH and temperature conditions when amino acids (catalyst) are present.
Because maltol sublimes at room temperature, it contributes to the odor of baked goods, caramel, and cotton candy.

This realization and the thought of replacing maltol "lost" from foodstuffs by sublimation led to its use as a food additive.

An interesting feature of Maltol is its effect as a fungus growth inhibitor at concentrations of 0.1% .

Maltol is a naturally occurring organic compound used primarily as a flavor enhancer.
Maltol is found in the bark of the larch tree, pine needles, and roasted malt (it gets its name).

Maltol is a white crystalline powder soluble in hot water, chloroform and other polar solvents.
Because it has the scent of cotton candy and caramel, maltol is used to give fragrances a sweet scent.

The sweetness of maltol adds to the scent of freshly baked bread and is used as a flavor enhancer in breads and cakes.
Maltol is not registered as a food additive in the European Union and therefore does not have an E number.

Instead, maltol has been registered as a flavor ingredient in the European Union.

Maltol binds to hard metal centers like Fe3+, Ga3+, Al3+ and VO2+ like 3-hydroxy-4-pyrons like kojic acid.
Regarding this property, it has been reported that maltol greatly increases the aluminum uptake in the body and increases the oral bioavailability of gallium and iron.

Malto is found in animal foods.
Also, chicory, roasted malt, bread, milk, heated butter, uncooked smoked pork, cocoa, coffee, roasted barley, roasted peanuts, roasted filbert, soybean etc. found.
Maltol is a flavor enhancer and flavoring agent.

Maltol is a naturally occurring organic compound primarily used as a flavor enhancer.
Maltol is found in the bark of the larch tree, pine needles, and roasted malt (which is named after him).

Maltol Maltol smells like caramelized sugar and a white crystalline powder like cotton candy.
Maltol Diluted solution has strawberry flavor.
1g of Maltol is dissolved in 80ml of water; 21 ml of ethanol; 80ml Glycerin and 28ml Propylene Glycol.

Maltol is an organic compound found naturally in the bark of the larch tree (Larix decidua), and which can be used in personal care products to impart a sweet caramel-like fragrance.
Maltol occurs in many natural sources including pine needles, chicory, clover, ginseng, licorice and in roasted malt - from which it gets its name.

Maltol can be synthetically produced or isolated from tree bark or needles, and is typically derived from Firs.
Maltol contributes to the 'malt' flavour of bread and beer, and is also used as a flavour additive in some foods.

Maltol is a food additive with a sweet odor that can be described as caramelized sugar or cooked fruit.
Maltol is a cost-effective flavor enhancer because it can significantly boost the original odor of food with only a tiny usage.

Maltol Besides, it can also help to cover the odor of some highly concentrated meat products or seasonings.

Maltol One has an original fruity odor and the other has a special burnt sugar odor.
Maltol Both of them can perfectly match various foods, so manufacturers could choose between according to the desired odor.
Maltol is a food additive with a sweet odor that can be described as caramelized sugar or cooked fruit.
Maltol is a cost-effective flavor enhancer because it can significantly boost the original odor of food with only a tiny usage.

Maltol Besides, it can also help to cover the odor of some highly concentrated meat products or seasonings.

Found in chicory, roasted malt, breads, milk, heated butter, uncured smoked pork, cocoa, coffee, roasted barley, roasted peanuts, roasted filbert, soybean etc.
Flavour enhancer and flavouring agent Maltol is a naturally occurring organic compound that is used primarily as a flavor enhancer.

Maltol is found in the bark of larch tree, in pine needles, and in roasted malt (from which it gets its name).
Because it has the odor of cotton candy and caramel, maltol is used to impart a sweet aroma to fragrances.

Maltol's sweetness adds to the odor of freshly baked bread, and is used as a flavor enhancer (E number E636) in breads and cakes. Maltol is a biomarker for the consumption of soy beans and other soy products.

Maltol's sweetness adds to the odor of freshly baked bread, and is used as a flavor enhancer in breads and cakes.

1 g of ethyl maltol is dissolved in 55 ml of distilled water or 17 ml of propylene glycol.

Maltol (EMA) was discovered in the 70s.
It was isolated from larch bark as maltol and produced by fermentation-organic synthesis method.
Maltol is naturally found in cereals, bread crust, coffee and cocoa.

Known by the food additive code E637, the flavor enhancer ethyl maltol (C7H8O3) is produced commercially from maltol, a natural compound extracted from lark trees or roasted barley. Since it has 4-6 times more flavor-enhancing properties than maltola, it is an additive that has been attracting more and more attention lately.

Maltol is also obtained by heating lactose and maltose.
Maltol is one of the main reasons for its use as an additive in foods, as it enriches, thickens and prevents bad-tasting structural compounds.

Maltol has a flavor-enhancing feature.
Maltol has a sweet taste.

Maltol Reduces the amount of sugar needed in products.
Maltol is in the form of crystalline powder at room temperature and readily dissolves in polar liquids.

Maltol Melting point is between 89-93°C and boiling point is 161°C. It has a caramelized scent.

Maltol is used in many products, mostly confectionery and bakery products.
For example, Maltol is used in the chocolate, vanilla, wine, fruit flavored beverages, pastry, confectionery, tobacco products, cosmetics and pharmaceutical industries.

Ethyl maltol is usually produced from bark or barley.
Sometimes lactose (from cow's milk) is also used in its production.
For this reason, vegetarians who do not eat milk and dairy products as well as meat should not use ethyl malt.

Maltol is Lactose free and can be used by people who cannot tolerate lactose.

Maltol should be stored in a cool and dry place, protected from sun and light.
Maltol has oxidation feature, its color turns red in open environment.
Maltol must be stored indoors.

An aromatic crystalline powder heavily utilized throughout the flavor industry for both its sweet taste and powerful preservative properties, Maltol is highly popular among breads, cookies, wines, chocolate, and candy.
Its 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 its obvious flavor applications, Maltol is commonly utilized as a preservative for fruit jams and confectionary products, enhancing sweet flavors while keeping materials fresh and shelf-stable.

Maltol or methyl maltol, chemical formula C6H6O3, with caramel and cotton candy sweet aroma, and along with a fruity note.
Together with ethyl maltol, they’re the second commonly used synthetic flavoring agent in food after vanillin.

Maltol Although its flavor enhancement effect is not as strong as ethyl maltol, it is less volatile and can be used at high temperatures, such as in baked and high-temperature processed food.

Maltol occurs naturally in a lot of foods by converting from sugars through the baking or roasting process, such as in bread, beans, cocoa, coffee, malt, and peanuts.
Maltol is also naturally present in the bark of larch tree and pine needles.

Maltol The manufacturing process of maltol is similar with that of producing ethyl maltol, it is commercially made from chemical synthesis and with the process of preparation of Grignard reagent, grignard reaction, hydrolysis, chlorination and rearrangement.

Maltol A white or light yellow needle-like crystal or crystalline powder, soluble in hot water, ethanol and chloroform, soluble in cold water with the solubility 1.5%, insoluble in ether, benzene, petroleum ether, sublimation at 93 ℃.

Maltol aqueous solution is acidic and reacts with Fe3+ to present a purple to red color.

Names
Preferred IUPAC name
3-Hydroxy-2-methyl-4H-pyran-4-one

Other names
Larixinic acid; Palatone; Veltol

Identifiers
CAS Number   : 118-71-8
ChEMBL   : ChEMBL31422
ChemSpider   : 8066
ECHA InfoCard   100.003.884
PubChem CID   : 8369
UNII   : 3A9RD92BS4
CompTox Dashboard (EPA)   : DTXSID0025523

Properties
Chemical formula   :C6H6O3
Molar mass   :126.111 g·mol−1
Density   :1.348 g/cm3
Melting point   :161 to 162 °C (322 to 324 °F; 434 to 435 K)

Synonyms
MALTOL
118-71-8
3-Hydroxy-2-methyl-4-pyrone
3-Hydroxy-2-methyl-4H-pyran-4-one
Larixinic acid
Palatone
Talmon
Vetol
Larixic acid
Corps praline
3-hydroxy-2-methylpyran-4-one
4H-Pyran-4-one, 3-hydroxy-2-methyl-
Veltol
2-Methyl pyromeconic acid
2-Methyl-3-hydroxy-4-pyrone
2-Methyl-3-hydroxypyrone
Maltol (natural)
3-Hydroxy-2-methyl-gamma-pyrone
2-Methyl-3-oxy-gamma-pyrone
2-Methylpyromeconic acid
3-Hydroxy-2-methylpyrone
3-Hydroxy-2-methyl-pyran-4-one
MFCD00006578
FEMA No. 2656
NSC 2829
UNII-3A9RD92BS4
2-methyl-3-hydroxy-4-pyranone
3-Hydroxy-2-methyl-4-pyranone
CHEBI:69438
NSC2829
3-Hydroxy-2-methyl-1,4-pyrone
3-Hydroxy-2-methyl-.gamma.-pyrone
MLS000069412
3A9RD92BS4
NSC-2829
5-Hydroxy-6-methyl-4H-pyran-4-one