Мальтол
Maltol is a naturally occurring organic compound that is used primarily as a flavor enhancer. Its odor is caramel-butterscotch, suggestive of a fruity-strawberry aroma in dilute solution.
- Type
- Складник
- Olfactive family
- Гурманські
- Source
- naturally occurring (larch bark, pine needles, roasted malt)
- Chemical class
- 4-pyranone
Запах
Докладно
Цікавий факт
Maltol has been identified in red wines aged in wooden barrels at concentrations of 35.5 to 209 µg/L. It has also been found in the juice of the rambutan cultivar Jitlee, at 53.79 µg/L. A concentration of 490 µg/kg was detected in microwave-oven popcorn. Volatiles from two commercial rice cakes contained maltol at 29 and 60 ppb, and it was also identified in the volatiles of roasted chestnuts.
Отримання й хімія
Спосіб отримання
Maltol can be isolated from natural sources such as the bark of young larch trees, pine needles and roasted malt. It is also obtained by alkaline hydrolysis of streptomycin salts. Zinc reduction of the chloromethyl compound gives maltol. Maltol is produced when cellulose or starch is heated.
- Формула
- C₆H₆O₃
- CAS
- 118-71-8
- Ботанічна назва
- Larix decidua Mill. (bark of young larch trees); Abies alba Mill. (pine needles)
- Зовнішній вигляд
- white crystalline powder
- Сила запаху
- Середня
- Синоніми
- Larixinic acid, Palatone, Veltol, 3-hydroxy-2-methyl-4-pyrone, 2-methyl-3-hydroxy-4H-pyran-4-one
No IFRA Standard for the material itself (51st Amendment)
- Температура кипіння
- sublimes at 93 °C
- Температура плавлення
- 161 - 162 °C
У парфумерії
Maltol is used to impart a pleasant aroma to foods and fragrances. In flavor work it imparts a "freshly baked" odor and flavor to bread and cakes. It is also a flavor enhancer in confections, cookies, ice cream, fruit juices, puddings and beverages. It is also used as a flavor chemical in electronic cigarette fluids.
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