Maltol (3-Hydroxy-2-methyl-4H-pyran-4-one)


3-Hydroxy-2-methyl-4H-pyran-4-one Basic information
Product Name: 3-Hydroxy-2-methyl-4H-pyran-4-one/Maltol
Synonyms: Pantoprazole Sodium Impurity X;2-Methyl-3-hydroxy-.gamma.-pyranone;2-Methyl-3-hydroxy-4-pyrone;2-Methyl-3-hydroxy-gamma.-pyranone;2-Methyl-3-hydroxypyrone;2-Methyl-3-oxy-gamma-pyrone;Pantoprazole Impurity 39;2-Methylpromeconicacid
CAS: 118-71-8
MF: C6H6O3
MW: 126.11
EINECS: 204-271-8
Standard: Enterprise standard, food grade
Assay: 98%
Appearance: white powder
Packaging : 25KG/ cardboard drum
Product Categories: Food and Feed Additive;Food & Feed ADDITIVES;Aromatics;Miscellaneous Reagents;Heterocycles;Food & Flavor Additives;C3 to C6;Cichorium intybus (Chicory);Building Blocks;Carbonyl Compounds;Chemical Synthesis;Ketones;Nutrition Research;Organic Building Blocks;-;Phytochemicals by Plant (Food/Spice/Herb);Flavor
Description Maltol has a warm, sweet, fruity odor and a jam-like odor in solution. It may be prepared by alkaline hydrolysis of streptomycin salts; also from piperidine to pyromeconic acid and subsequent methylation at the 2 position.
Chemical Properties Maltol has a caramel–butterscotch odor and in solution it has a jam-like odor. This compound is also reported to have a suggestive of fruity, strawberry aroma in dilute solution.
Chemical Properties White, crystalline powder; characteristic caramel-butterscotch odor and suggestive of a fruity-strawberry aroma in dilute solution. Melting range 160–164C. Slightly soluble in water; more soluble in alcohol and propylene glycol.
Chemical Properties White crystalline solid with a characteristic, caramel-like odor and taste. In dilute solution it possesses a sweet, strawberry-like or pineapple-like flavor and odor.
Chemical Properties Maltol 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. It forms crystals (mp 162–164°C) with a caramel-like odor, reminiscent of freshly baked cakes.
Occurrence Reported found in the bark of young larch trees (Pinus larix), pine needles (Abies alba), chicory, wood tars and oils, and roasted malt. Also reported found in wheat and rye bread, milk, butter, smoked pork, beer, cocoa, coffee, roasted barley, filberts, peanuts, soybean, beans, tamarind, licorice, sake, malt, dried bonito, clam and cocoa liquor.
Uses A fragrance molecule used in flavor enhancers and fragrances.
Uses Flavoring agent, to impart “freshly baked” odor and flavor to bread and cakes.



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