FoodTCM

maltol; 3-hydroxy-2-methyl-pyran-4-one

Name(s)	maltol; 3-hydroxy-2-methyl-pyran-4-one
Scientific name(s)
Formula	C6H6O3
Molecular mass	126.111
IUPAC name	3-hydroxy-2-methyl-4h-pyran-4-one
INCHI	InChI=1S/C6H6O3/c1-4-6(8)5(7)2-3-9-4/h2-3,8H,1H3
SMILE	CC1=C(O)C(=O)C=CO1
CAS ID	118-71-8
PubChem ID	8369
DrugBank ID	Not available
CHEBI ID	Not available

Description	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_x000D_ _x000D_ Maltol is a naturally occurring organic compound that is 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). 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.

Description

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_x000D_ _x000D_ Maltol is a naturally occurring organic compound that is 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). 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.