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:
-
99.5% *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.
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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.
