38877-21-3

Usage

Also known as

2-hydroxy-3-methyldihydrofuran-4-one or maltol

Natural occurrence

Found in roasted malt, barley, coffee, and bread

Aroma

Sweet

Uses in industries

Flavor enhancer and fragrance in food and cosmetic industries

Precursor

Used in synthesis of other compounds

Properties

Potential antioxidant, antimicrobial, and antitumor properties

Application

Added to food and beverage products as a natural sweetener and flavoring agent

Upstream product

• 504-60-9 penta-1,3-diene 
• 53951-42-1 (+/-)-c-2-methyltetrahydropyran-r-3,t-4-diol 

Relevant academic research and scientific papers

A dihydro maltol and dihydro ethyl maltol synthetic method

The invention discloses a dihydro maltol and dihydro ethyl maltol synthesis method. The method includes A, according to a formula II, allowing 2-methyl-5, 6-dihydro-2H-pyran and hydrogen peroxide to perform dihydroxylation under the effect of strong acid ion exchange resin, and obtaining a 2-methyl-3 and 4-dihydro-tetrahydropyrane intermediates of a formula III; B, according to the formula III, oxidizing the 2-methyl-3 and 4-dihydro-tetrahydropyrane intermediates through oxidation agent, and obtaining a compound of a formula IV. When R = ethyl, the compound of the formula IV is dihydro ethyl maltol; when R = methyl, the compound of the formula IV is dihydro maltol. The method adopts conventional chemical raw materials, and the reaction condition is mild.