5561-08-0 Usage
Description
Dihydro-4-methyl-5-(3-methylbutyl)furan-2(3H)-one, commonly known as maltol, is a chemical compound characterized by its sweet, caramel-like odor. It is found naturally in various foods such as roasted malt, bread, and coffee, and is widely used as a flavor enhancer in the food and beverage industry. Maltol also has applications in the fragrance industry, where it adds a sweet, vanilla-like note to perfumes and other scented products. Furthermore, it has been studied for its potential antioxidant and antimicrobial properties, making it a versatile and valuable compound in the food, fragrance, and pharmaceutical industries.
Uses
Used in Food and Beverage Industry:
Maltol is used as a flavor enhancer for its characteristic sweet, caramel-like odor, adding depth and complexity to the taste of various food and beverage products.
Used in Fragrance Industry:
Maltol is used to add a sweet, vanilla-like note to perfumes and other scented products, enhancing their overall aroma and appeal.
Used in Pharmaceutical Industry:
Maltol has been studied for its potential antioxidant and antimicrobial properties, making it a promising candidate for use in the development of pharmaceutical products.
Check Digit Verification of cas no
The CAS Registry Mumber 5561-08-0 includes 7 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 4 digits, 5,5,6 and 1 respectively; the second part has 2 digits, 0 and 8 respectively.
Calculate Digit Verification of CAS Registry Number 5561-08:
(6*5)+(5*5)+(4*6)+(3*1)+(2*0)+(1*8)=90
90 % 10 = 0
So 5561-08-0 is a valid CAS Registry Number.
InChI:InChI=1/C10H18O2/c1-7(2)4-5-9-8(3)6-10(11)12-9/h7-9H,4-6H2,1-3H3
5561-08-0Relevant articles and documents
Formation and Reactivity of Hydroxy-substituted γ- and δ-Lactones
Bardili, Burkhart,Marschall-Weyerstahl, Helga,Weyerstahl, Peter
, p. 275 - 300 (2007/10/02)
Hydrolysis of the esters (Z)-6-8 with H2SO4 in acetone leads to a mixture of γ- (17-19) and δ-Lactones (13-15) in various ratios.From (Z)-9 the rearrangement product 20 is obtained.By reaction of (Z)-6-9 with Et2O-BF3 the δ-lactones 13-16 are formed only.The saturated esters 10-12 hydrolyze to give a γ/δ-lactone mixture 24-26/21-23.Changing to BF3, favors the rearrangement 10 -> 30. - The δ-lactones 13-16 are not dehydrated with POCl3 in pyridine but chlorinated to afford 31-34.On heating in pyridine 33 and 34 are dehydrochlorinated to give the α-pyrones 38 and 39.Dechlorination with zinc in acetic acid leads to β,γ-unsaturated δ-lactones (31,35 -> 44; 32 -> 45; 33 -> 46).The mixture of saturated γ/δ-lactones 21b/24a/24b yields with POCl3 the elimination products 50 and 51, while a 23/26a/26b mixture furnishes the unsaturated γ-lactones 53a, b, and 54 as well as the chlorinated δ-lactones 55.Hydrogenation (44 -> 56; 45 -> 57; 46 -> 58; 51-> 59; 53/54 -> 60) gives the saturated parent compounds.
