Maltol

Base Information

• Chemical Name: Maltol
• CAS No.: 118-71-8
• Molecular Formula: C6H6O3
• Molecular Weight: 126.112
• Hs Code.: 2932.90
• European Community (EC) Number: 204-271-8
• NSC Number: 404458,2829
• UNII: 3A9RD92BS4
• DSSTox Substance ID: DTXSID0025523
• Nikkaji Number: J2.910F
• Wikipedia: Maltol
• Wikidata: Q420648
• NCI Thesaurus Code: C76894
• RXCUI: 1362894
• Metabolomics Workbench ID: 44556
• ChEMBL ID: CHEMBL31422
• Mol file: 118-71-8.mol

Synonyms:3-hydroxy-2-methyl-4-pyrone;maltol

Chemical Property of Maltol

Chemical Property:

• Appearance/Colour: white crystalline powder
• Vapor Pressure: 0.000228mmHg at 25°C
• Melting Point: 160-164 °C(lit.)
• Refractive Index: n20/D 1.541
• Boiling Point: 284.7 °C at 760 mmHg
• PKA: 8.41±0.10(Predicted)
• Flash Point: 127.32 °C
• PSA: 50.44000
• Density: 1.348 g/cm³
• LogP: 0.65380
• Storage Temp.: Store below +30°C.
• Solubility.: methanol: 50 mg/mL, clear
• Water Solubility.: 1.2 g/100 mL (25 ºC)
• XLogP3: 0.4
• Hydrogen Bond Donor Count: 1
• Hydrogen Bond Acceptor Count: 3
• Rotatable Bond Count: 0
• Exact Mass: 126.031694049
• Heavy Atom Count: 9
• Complexity: 200

Purity/Quality:

99% ^*data from raw suppliers

Maltol ^*data from reagent suppliers

Safty Information:

• Pictogram(s): Xn
• Hazard Codes: Xn,Xi
• Statements: 22-38-36/37/38-41-20/22
• Safety Statements: 37-37/39-26-36-36/37/39-36/37

MSDS Files:

SDS file from LookChem

Useful:

• Chemical Classes: Biological Agents -> Plant Oils and Extracts
• Canonical SMILES: CC1=C(C(=O)C=CO1)O
• Description: 3-hydroxy-2-methyl-4h-pyran-4-one (also named as Maltol, Larixinic acid, Palatone and Veltol) is a natural compound. Maltol is found in chicory, roasted malt, breads, milk, heated butter, uncured smoked pork, cocoa, coffee, roasted barley, roasted peanuts, roasted filbert, soybean, in the bark of larch tree, in pine needles, and in roasted malt (from which it gets its name) etc.? It has the odor of cotton candy and caramel. Maltol is widely used as flavor enhancer to improve mouthfeel and to enhance flavor of candy and baked foods in food production and of soft drinks in beverage industry. It is used as intermediate in pharmaceutical for medicine manufacturing. It is used as flavoring agent in cosmetic and personal care industries to enhance flavor. According to FEEDAP Panel, maltol is safe to be added to feed for all animal species at the normal use level of 5 mg/kg feed. 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.
• Uses: Maltol may be used as an analytical reference standard for the quantification of the analyte in:Synthetic and commercial food samples using UV–Vis spectrophotometry with chemometrics methods.Food and beverage matrices using FIA-direct chemiluminescence procedure. A fragrance molecule used in flavor enhancers and fragrances. Flavoring agent, to impart "freshly baked" odor and flavor to bread and cakes.

Technology Process of Maltol

There total 40 articles about Maltol which guide to synthetic route it. The literature collected by LookChem mainly comes from the sharing of users and the free literature resources found by Internet computing technology. We keep the original model of the professional version of literature to make it easier and faster for users to retrieve and use. At the same time, we analyze and calculate the most feasible synthesis route with the highest yield for your reference as below:

synthetic route:

Reference yield: 92.0%

C15H26O3Si (1198597-46-4) → Maltol (118-71-8)

Guidance literature:

With potassium acetate; In water; N,N-dimethyl-formamide; at 25 ℃; for 20h;

DOI:10.1039/b905443j

Reference yield: 90.0%

3-((tert-butyldimethylsilyl)oxy)-2-methyl-4H-pyran-4-one (152547-41-6) → Maltol (118-71-8)

Guidance literature:

With lithium acetate; In water; N,N-dimethyl-formamide; at 25 ℃; for 8h; Inert atmosphere;

DOI:10.1021/jo802472s

Reference yield: 88.5%

methyl maltol barium → Maltol (118-71-8) + barium sulfate

Guidance literature:

With sodium sulfate; In water; at 26 ℃; for 3h; Temperature; Time; Concentration;

upstream raw materials:

1-(2-furyl)ethanol

4,6-dimethoxy-2-methyl-2H-pyran-3(6H)-one

methyl 6-deoxy-2,3-O-isopropylidene-α-L-lyxo-hexopyranoside-4-ulose

6-methoxy-2-methyl-2H-pyran-3(6H)-one

Downstream raw materials:

3-O-benzylmaltol

3-hydroxy-1-(p-methoxyphenyl)-2-methylpyridine-4-one

1-carboxymethyl-3-hydroxy-2-methyl-4(1H)-pyridinone

3-methoxy-2-methyl-4-pyrone

Refernces

• 1、 Numata,Takahashi,Fujiki,Kitano,Kitajima,Takemura. "Plant constituents biologically active to insects. VI. Antifeedants for larvae of the yellow butterfly, Eurema hecabe mandarina, in Osmunda japonica. (2)". . p. 2862 - 2865. Retrieved 1990.
• 2、 Chawla,McGouigol. "-". . p. 3281. Retrieved 1974.
• 3、 -. "Preparation method of natural maltol". Paragraph 0031-0041. . Retrieved 2019/01/08.
• 4、 Kanzler, Clemens,Schestkowa, Helena,Haase, Paul T.,Kroh, Lothar W.. "Formation of Reactive Intermediates, Color, and Antioxidant Activity in the Maillard Reaction of Maltose in Comparison to d -Glucose". . p. 8957 - 8965. Retrieved 2017/10/17.