maltol
 
Notes:
red cedar note: 0.10 - cedarwood oil 0.01 - maltol 10% christmas - maltol and raspberry ketone. found in bark of young larch trees; isolated from passiflora incarnata; possesses depressant properties in mice; potentiates hexobarbital-induced narcosis & inhibits spontaneous motor activity. Found in chicory, roasted malt, breads, milk, heated butter, uncured smoked pork, cocoa, coffee, roasted barley, roasted peanuts, roasted filbert, soybean etc. Flavour enhancer and flavouring agent Maltol is a naturally occurring organic compound that is used primarily as a flavor enhancer. It is found in the bark of larch tree, in pine needles, and in roasted malt (from which it gets its name). Because it has the odor of cotton candy and caramel, maltol is used to impart a sweet aroma to fragrances. Maltol's sweetness adds to the odor of freshly baked bread, and is used as a flavor enhancer (E number E636) in breads and cakes. (Wikipedia)
Synonyms   Articles   Notes   Search
Fragrance Demo Formulas    Flavor Demo Formulas
3-hydroxy-2-methylpyran-4-one (Click)
CAS Number: 118-71-8Picture of molecule
ECHA EINECS - REACH Pre-Reg: 204-271-8
FDA UNII:3A9RD92BS4
Nikkaji Web: J2.910F
Beilstein Number: 0112169
MDL: MFCD00006578
FEMA Number: 2656
CoE Number: 148
XlogP3-AA: 0.40 (est)
Molecular Weight: 126.11142000
Formula: C6 H6 O3
BioActivity Summary: listing
NMR Predictor: Predict (works with chrome or firefox)
Category: flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
PubMed: Search
NCBI: Search
JECFA Food Flavoring: 1480  maltol
JECFA Food Additive: Maltol
Flavis Number: 07.014 (Old)
DG SANTE Food Flavourings: 07.014  maltol
FEMA Number: 2656  maltol
FDA Mainterm: MALTOL
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.
Synonyms   Articles   Notes   Search   Top
Physical Properties:
Appearance: white powder (est)
Assay: 98.00 to 100.00 % 
Heavey Metals: <20.00 ppm
Food Chemicals Codex Listed: Yes
Melting Point: 159.00 to  162.00 °C. @ 760.00 mm Hg
Flash Point: 240.00 °F. TCC ( 115.56 °C. )
logP (o/w): 0.090
Shelf Life: 24.00 month(s) or longer if stored properly.
Storage: store in cool, dry place in tightly sealed containers, protected from heat and light.
Soluble in:
 alcohol
 benzyl alcohol
 chloroform
 glycerin, 1.2% in glycerin
 NaOH solutions yielding CO2
 phenoxyethanol
 propylene glycol, 2.8% in propylene glycol
 water, hot water
 water, 1.09E+04 mg/L @ 15 °C (exp)
Insoluble in:
 paraffin oil
 isopropyl myristate
Synonyms   Articles   Notes   Search   Top
Organoleptic Properties:
Odor Type: caramellic
Odor Strength: high ,
recommend smelling in a 5.00 % solution or less
Odor Description:
at 5.00 % in benzyl alcohol. 
sweet caramel cotton candy jam fruity baked bread
Substantivity: 372 Hour(s)
  
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Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: masking agents
tonic
Synonyms   Articles   Notes   Search   Top
Safety Information:
Most important hazard(s):
Xn - Harmful.
  R 22 - Harmful if swallowed.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
S 22 - Do not breath dust.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/39 - Wear suitable clothing and eye/face protection.
Oral/Parenteral Toxicity:
  oral-rat LD50  1410 mg/kg
FAO Nutrition Meetings Report Series. Vol. 44A, Pg. 56, 1967.

oral-rabbit LD50  1620 mg/kg
Dow Chemical Company Reports. Vol. -, Pg. -, 1967.

oral-mouse LD50  550 mg/kg
FAO Nutrition Meetings Report Series. Vol. 44A, Pg. 56, 1967.

oral-guinea pig LD50  1410 mg/kg
Russian Pharmacology and Toxicology Vol. 38, Pg. 213, 1975.

oral-chicken LD50  3720 mg/kg
Toxicology and Applied Pharmacology. Vol. 15, Pg. 604, 1969.

Dermal Toxicity:
  skin-rabbit LD > 5000 mg/kg
Food and Cosmetics Toxicology. Vol. 13, Pg. 841, 1975.

subcutaneous-mouse LD50 820 mg/kg
Chemical and Pharmaceutical Bulletin. Vol. 22, Pg. 1008, 1974.

Inhalation Toxicity:
  Not determined
Synonyms   Articles   Notes   Search   Top
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for maltol usage levels up to:
  8.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 3060.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 2898.00 (μg/capita/day)
Structure Class: II
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
 average usual ppmaverage maximum ppm
baked goods: -30.00000
beverages(nonalcoholic): -4.10000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: -90.00000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -8.70000
fruit ices: -8.70000
gelatins / puddings: -7.50000
granulated sugar: --
gravies: --
hard candy: -31.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: -15.00000
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
Synonyms   Articles   Notes   Search   Top
Safety References:
European Food Safety Athority(efsa): Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
Flavouring Group Evaluation 213: alpha,beta-Unsaturated alicyclic ketones and precursors from chemical subgroup 2.7 of FGE.19
View page or View pdf
List of apha, beta-Unsaturated Aldehydes and Ketones representative of FGE.19 substances for Genotoxicity Testing [1] - Statement of the Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 83, Revision 1 (FGE.83Rev1): Consideration of ethyl maltol and two 6-keto-1,4-dioxane derivatives substances evaluated by JECFA (65th meeting)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 73, Revision 3 (FGE.73Rev3): Consideration of alicyclic alcohols, aldehydes, acids and related esters evaluated by JECFA (59th and 63rd meeting) structurally related to primary saturated or unsaturated alicyclic alcohols, aldehydes, acids and esters evaluated by EFSA in FGE.12Rev4 (2013)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 9, Revision 5 (FGE.09Rev5): Secondary alicyclic saturated and unsaturated alcohols, ketones and esters containing secondary alicyclic alcohols from chemical group 8 and 30, and an ester of a phenol derivative from chemical group 25
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 87, Revision 2 (FGE.87Rev2): Consideration of bicyclic secondary alcohols, ketones and related esters evaluated by JECFA (63rd meeting) structurally related to bicyclic secondary alcohols, ketones and related esters evaluated by EFSA in FGE.47Rev1 (2008)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 213, Revision 2 (FGE.213Rev2): Consideration of genotoxic potential for a,-unsaturated alicyclic ketones and precursors from chemical subgroup 2.7 of FGE.19
View page or View pdf
Safety and efficacy of maltol belonging to chemical group 12 when used as flavouring for all animal species
View page or View pdf
EPI System: View
Chemical Carcinogenesis Research Information System: Search
Cancer Citations: Search
Toxicology Citations: Search
EPA GENetic TOXicology: Search
Env. Mutagen Info. Center: Search
EPA Substance Registry Services (TSCA): 118-71-8
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 8369
National Institute of Allergy and Infectious Diseases: Data
WGK Germany:3
 3-hydroxy-2-methylpyran-4-one
Chemidplus: 0000118718
EPA/NOAA CAMEO:hazardous materials
RTECS: UQ1050000 for cas# 118-71-8
Synonyms   Articles   Notes   Search   Top
References:
 3-hydroxy-2-methylpyran-4-one
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 118-71-8
Pubchem (cid): 8369
Pubchem (sid): 134974033
Flavornet: 118-71-8
Pherobase: View
Synonyms   Articles   Notes   Search   Top
Other Information:
(IUPAC): Atomic Weights of the Elements 2009
(IUPAC): Atomic Weights of the Elements 2009 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS): View
CHEBI: View
CHEMBL: View
Metabolomics Database: Search
KEGG (GenomeNet): C11918
HMDB (The Human Metabolome Database): HMDB30776
FooDB: FDB002712
YMDB (Yeast Metabolome Database): YMDB01601
Export Tariff Code: 2932.99.9090
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Wikipedia: View
RSC Learn Chemistry: View
Synonyms   Articles   Notes   Search   Top
Potential Blenders and core components note
 
For Odor
No odor group found for these
lowbush blueberriesCS
red currant juice concentrateFL/FR
 raspberry distillatesFL/FR
(E)-5-nonen-2-oneFL/FR
acidic
 cyclohexyl acetic acidFL/FR
2-methyl-2-pentenoic acidFL/FR
amber
 cistus ladaniferus resinoidFR
animal
isobutyl quinolineFR
isobutyl quinolineFR
anisic
para-anisaldehydeFL/FR
balsamic
2-acetyl furanFL/FR
 amyris wood oilFL/FR
siam benzoin resinoidFL/FR
 benzophenoneFL/FR
 benzyl cinnamateFL/FR
isobutyl cinnamateFL/FR
 conifer acetateFR
 ethyl cinnamateFL/FR
 fir balsam absoluteFR
 methyl cinnamateFL/FR
3-phenyl propyl alcoholFL/FR
berry
 blackberry infusionsFL/FR
 blueberry infusionsFL/FR
black currant infusionsFL/FR
 raspberry essenceFL/FR
 raspberry infusionsFL/FR
 raspberry ketoneFL/FR
 raspberry ketone acetateFL/FR
 raspberry ketone methyl etherFL/FR
 rubus fruticosus fruit extractFL/FR
bready
 coffee furanoneFL/FR
 furfuralFL/FR
buttery
 acetoinFL/FR
 acetyl butyrylFL/FR
 acetyl propionylFL/FR
3,4-hexane dioneFL/FR
2-oxobutyric acidFL/FR
 caramel pentadioneFL/FR
 cycloteneFL/FR
 cyclotene hydrateFL/FR
alpha,alpha-dimethyl anisyl acetoneFL/FR
 ethyl 2-hydroxy-2-methyl butyrateFL/FR
 ethyl cyclopentenoloneFL/FR
 ethyl maltolFL/FR
5-ethyl-2,3,4,5-tetramethyl-2-cyclohexen-1-oneFL/FR
 fenugreek absoluteFL/FR
 geranyl crotonateFR
 immortelle absoluteFL/FR
 maltyl isobutyrateFL/FR
 maltyl propionateFL/FR
 maple furanoneFL/FR
 menthone lactoneFL/FR
 mesitene lactoneFR
5-methyl furfuralFL/FR
 rosefuranFL/FR
 shoyu furanoneFL/FR
 strawberry furanoneFL/FR
 strawberry furanone acetateFL/FR
 strawberry furanone solutionFL/FR
 toffee furanoneFL/FR
chocolate
isoamyl phenyl acetateFL/FR
citrus
 bergamot oilFL/FR
blood orange oil italyFL/FR
coconut
gamma-heptalactoneFL/FR
gamma-nonalactone (aldehyde C-18 (so-called))FL/FR
gamma-octalactoneFL/FR
coumarinic
 tonka bean resinoidFR
creamy
gamma-butyrolactoneFL/FR
ethereal
 cyclohexyl formateFL/FR
 ethyl 4-pentenoateFL/FR
 ethyl pyruvateFL/FR
 propyl formateFL/FR
isopropyl formateFL/FR
isovaleraldehyde propylene glycol acetalFL/FR
fermented
 ethyl (E)-2-crotonateFL/FR
 valeraldehydeFL/FR
floral
 acetophenoneFL/FR
alpha-amyl cinnamaldehydeFL/FR
 bois de rose oil brazilFL/FR
 citronellolFL/FR
 cyclohexyl ethyl alcoholFL/FR
alpha-damasconeFL/FR
 dihydrolinaloolFL/FR
4,6-dimethyl-alpha-allyl-3-cyclohexene methanol 
2,4-dimethyl-alpha-allyl-3-cyclohexene methanol 
 ethyl phenyl acetateFL/FR
 floral pyranolFR
 geraniolFL/FR
 heliotropinFL/FR
 heliotropyl acetateFL/FR
 heliotropyl acetoneFL/FR
alpha-hexyl cinnamaldehydeFL/FR
 ho leaf oilFR
beta-iononeFL/FR
(E)-beta-iononeFL/FR
alpha-iononeFL/FR
beta-ionyl acetateFL/FR
 jasmin absolute italy (from concrete)FL/FR
 jasmin absolute replacerFR
 leerallFR
laevo-linaloolFL/FR
 linaloolFL/FR
 linalool oxideFL/FR
 methyl dihydrojasmonateFL/FR
alpha-isomethyl ionone (70% min.)FL/FR
alpha-isomethyl ionone (80% min.)FL/FR
 nerolFL/FR
 ocean propanalFL/FR
bitter orangeflower absolute moroccoFL/FR
bitter orangeflower concrete moroccoFR
 phenethyl phenyl acetateFL/FR
 rhodinolFL/FR
 rose butanoateFL/FR
 rose carboxylateFR
fruity
isoamyl isovalerateFL/FR
 artemisia pallens herb oilFL/FR
 benzyl propionateFL/FR
3-benzyl-4-heptanoneFL/FR
 berry hexanoateFR
 blueberry essenceFL/FR
 boysenberry essenceFL/FR
 butyl anthranilateFL/FR
 butyl hexanoateFL/FR
red currant essenceFL/FR
black currant essenceFL/FR
beta-damasconeFL/FR
 davana oil CO2 extractFL/FR
gamma-decalactoneFL/FR
 dimethyl benzyl carbinyl isobutyrateFR
 ethyl 2-hydroxy-3-methyl valerateFL/FR
 ethyl 2-methyl butyrateFL/FR
 ethyl methyl-para-tolyl glycidateFL/FR
(E)-ethyl tiglateFL/FR
 filbert hexenoneFL/FR
 heliotropyl isobutyrateFL/FR
(Z)-3-hexen-1-yl anthranilateFL/FR
beta-ionone epoxideFL/FR
 maltyl acetateFL/FR
 maltyl butyrateFL/FR
 methyl 2-methyl valerateFL/FR
2-methyl-2-pentenalFL/FR
 neryl propionateFL/FR
3-nonen-2-oneFL/FR
 octyl propionateFL/FR
 osmanthus flower absoluteFL/FR
isopropenyl acetateFL/FR
isopropyl propionateFL/FR
black raspberry essenceFL/FR
red raspberry essenceFL/FR
 ribes nigrum fruit extractFL/FR
 ribes rubrum fruit extractFL/FR
 sambucus canadensis fruit absoluteFL/FR
 strawberry glycidate 1 (aldehyde C-16 (so-called))FL/FR
 strawberry glycidate 2FL/FR
 strawberry infusionsFL/FR
 styralyl butyrateFL/FR
 tetrahydrofurfuryl acetateFL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
 vanilla carboxylateFL/FR
isoamyl 3-(2-furan) propionateFL/FR
 ethyl (E,Z)-2,4-decadienoateFL/FR
(Z)-3-hexen-1-yl 2-methyl butyrateFL/FR
(Z)-3-hexen-1-yl benzoateFL/FR
(Z)-3-hexen-1-yl propionateFL/FR
 melon nonenoateFL/FR
 styralyl acetateFL/FR
 thiogeraniolFL/FR
hay
 beeswax absoluteFL/FR
herbal
 butyl levulinateFL/FR
(S)-campholene acetateFL/FR
5-methyl-3-heptanoneFL/FR
honey
 methyl phenyl acetateFL/FR
 phenyl acetic acidFL/FR
mentholic
 menthyl acetate racemicFL/FR
minty
dextro-carvoneFL/FR
mossy
 oakmoss absoluteFL/FR
musty
2-acetyl pyrroleFL/FR
3-acetyl-2,5-dimethyl furanFL/FR
naphthyl
beta-naphthyl ethyl etherFL/FR
nutty
2-acetyl-3,5(or 6)-dimethyl pyrazineFL/FR
2,3-dimethyl pyrazineFL/FR
 filbert pyrazineFL/FR
2,6-lutidineFL/FR
 nutty cyclohexenoneFL/FR
phenolic
4-methyl-2,6-dimethoxyphenolFL/FR
popcorn
2-acetyl pyrazineFL/FR
2-acetyl pyridineFL/FR
powdery
para-anisyl alcoholFL/FR
(E)-alpha-methyl ionone (74-80%)FL/FR
soapy
 ambrettolideFL/FR
spicy
 allspice oilFL/FR
 caraway seed oleoresinFL/FR
 cassia bark oil chinaFL/FR
 clove bud oilFL/FR
black currant bud absoluteFL/FR
isoeugenyl acetateFL/FR
alpha-methyl cinnamaldehydeFL/FR
 myrtenalFL/FR
(E)-tiglic acidFL/FR
sulfurous
 blackberry thiophenoneFL/FR
 buchu mercaptanFL/FR
(S)-1-methoxy-3-heptane thiolFL/FR
sweet
 vanilla oleoresin baliFL/FR
tonka
 coumarinFR
gamma-hexalactoneFL/FR
 tonka bean absoluteFR
vanilla
 ethyl vanillinFL/FR
 vanilla bean absolute (vanilla planifolia)FL/FR
 vanillyl acetateFL/FR
 vanillyl isobutyrateFL/FR
vegetable
 tetrahydrofurfuryl alcoholFL/FR
waxy
 allyl nonanoateFL/FR
(E)-2-octen-1-yl butyrateFL/FR
woody
 frankincense resinoidFL/FR
 guaiacwood oilFL/FR
 gurjun balsam oilFR
 patchouli ethanoneFR
 santallFR
 tobacarol (IFF)FR
yeasty
laevo-glutamic acidCS
2-octen-4-oneFL/FR
 
For Flavor
 
No flavor group found for these
2-acetyl-3,4,5,6-tetrahydropyridineFL
 allyl 2-furoateFL
 allyl tiglateFL
 benzyl disulfideFL
 blackberry thiophenoneFL/FR
2,5-diethyl tetrahydrofuranFL
alpha,alpha-dimethyl anisyl acetoneFL/FR
 ethyl 2-hydroxy-2-methyl butyrateFL/FR
 ethyl 2-hydroxy-3-methyl valerateFL/FR
 ethyl 4-pentenoateFL/FR
5-ethyl-2,3,4,5-tetramethyl-2-cyclohexen-1-oneFL/FR
 furfuryl acetoneFL
beta-ionone epoxideFL/FR
 mango furanoneFL
 menthone lactoneFL/FR
 menthyl acetate racemicFL/FR
(E)-5-nonen-2-oneFL/FR
(E)-2-octen-1-yl butyrateFL/FR
(E)-2-octen-4-olFL
 osmanthus flower absoluteFL/FR
 rosefuranFL/FR
 acai fruit juice concentrateFL
isoamyl 3-(2-furan) propionateFL/FR
beta-damasconeFL/FR
balsamic
siam benzoin resinoidFL/FR
isobutyl cinnamateFL/FR
 ethyl cinnamateFL/FR
berry
 acai fruit concentrateFL
 blackberry flavorFL
 blackberry infusionsFL/FR
 blueberry enhancerFL
 blueberry essenceFL/FR
 blueberry flavorFL
 blueberry infusionsFL/FR
 blueberry juice concentrateFL
 blueberry pureeFL
 blueberry puree concentrateFL
 boysenberry flavorFL
red currant flavorFL
black currant flavorFL
black currant infusionsFL/FR
red currant juice concentrateFL/FR
black currant juice concentrateFL
 gooseberry flavorFL
 heliotropyl acetoneFL/FR
 huckleberry flavorFL
 maltyl acetateFL/FR
 maltyl butyrateFL/FR
(S)-1-methoxy-3-heptane thiolFL/FR
 mulberry flavorFL
 prunus spinosa extractFL
 raspberry distillatesFL/FR
 raspberry enhancerFL
 raspberry essenceFL/FR
black raspberry flavorFL
 raspberry flavorFL
red raspberry flavorFL
 raspberry flavor for chocolateFL
 raspberry infusionsFL/FR
 raspberry ketoneFL/FR
 raspberry ketone acetateFL/FR
 raspberry ketone methyl etherFL/FR
 rubus fruticosus fruit extractFL/FR
 rubus fruticosus fruit juiceFL
 rubus idaeus fruit extractFL
bready
2-propionyl thiazoleFL
brown
 beeswax absoluteFL/FR
2-oxobutyric acidFL/FR
 furfuralFL/FR
5-methyl furfuralFL/FR
 tetrahydrofurfuryl acetateFL/FR
(E)-tiglic acidFL/FR
burnt
 furfuryl alcoholFL
buttery
 diacetylFL
3,4-hexane dioneFL/FR
caramellic
 caramel furanoneFL
 caramel pentadioneFL/FR
 cycloteneFL/FR
 cyclotene hydrateFL/FR
 ethyl maltolFL/FR
5-ethyl-3,4,5,6-tetramethyl cyclohexen-2-oneFL
 fenugreek absoluteFL/FR
 maltyl propionateFL/FR
 maple furanoneFL/FR
3-methyl butyl 2-furyl butyrateFL
 shoyu furanoneFL/FR
 strawberry furanoneFL/FR
 strawberry furanone acetateFL/FR
 strawberry furanone solutionFL/FR
 toffee furanoneFL/FR
cherry
 heliotropinFL/FR
citrus
 bergamot oilFL/FR
 linaloolFL/FR
laevo-linaloolFL/FR
 nerolFL/FR
blood orange oil italyFL/FR
cocoa
 butyraldehydeFL
coconut
gamma-nonalactone (aldehyde C-18 (so-called))FL/FR
coffee
 diisoamyl thiomalateFL
2-thiophene thiolFL
corn
2-acetyl pyridineFL/FR
2-acetyl-2-thiazolineFL
creamy
 acetoinFL/FR
 acetyl butyrylFL/FR
para-anisaldehydeFL/FR
gamma-hexalactoneFL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
estery
 octyl propionateFL/FR
ethereal
isopropenyl acetateFL/FR
fatty
(Z)-3-hexen-1-yl benzoateFL/FR
2,4-undecadienalFL
(E,E)-2,4-undecadienalFL
floral
isoamyl phenyl acetateFL/FR
 bois de rose oil brazilFL/FR
 citronellolFL/FR
 dihydrolinaloolFL/FR
2,4-dimethyl-alpha-allyl-3-cyclohexene methanol 
4,6-dimethyl-alpha-allyl-3-cyclohexene methanol 
 geraniolFL/FR
 heliotropyl acetateFL/FR
(Z)-3-hexen-1-yl anthranilateFL/FR
alpha-iononeFL/FR
 jasmin absolute italy (from concrete)FL/FR
 methyl dihydrojasmonateFL/FR
alpha-isomethyl ionone (70% min.)FL/FR
(E)-alpha-methyl ionone (74-80%)FL/FR
alpha-isomethyl ionone (80% min.)FL/FR
 methyl phenyl acetateFL/FR
 ocean propanalFL/FR
bitter orangeflower absolute moroccoFL/FR
 phenyl acetic acidFL/FR
 rhodinolFL/FR
fruity
 acai flavorFL
 acai fruit distillatesFL
para-anisyl alcoholFL/FR
 artemisia pallens herb oilFL/FR
 benzyl propionateFL/FR
3-benzyl-4-heptanoneFL/FR
 boysenberry essenceFL/FR
 boysenberry pureeFL
 boysenberry puree concentrateFL
 butyl anthranilateFL/FR
 butyl hexanoateFL/FR
red currant essenceFL/FR
black currant essenceFL/FR
alpha-damasconeFL/FR
 davana oil CO2 extractFL/FR
gamma-decalactoneFL/FR
 ethyl (E)-2-methyl-2-pentenoateFL
 ethyl 2-methyl butyrateFL/FR
 ethyl 3-oxohexanoateFL
 ethyl methyl-para-tolyl glycidateFL/FR
(E)-ethyl tiglateFL/FR
 filbert hexenoneFL/FR
 furfuryl valerateFL
 heliotropyl isobutyrateFL/FR
 lingonberry flavorFL
 methyl 2-methyl valerateFL/FR
2-methyl-2-pentenalFL/FR
5-methyl-3-heptanoneFL/FR
2-pentanoyl furanFL
 pomegranate distillatesFL
 propyl formateFL/FR
isopropyl formateFL/FR
isopropyl propionateFL/FR
red raspberry distillatesFL
black raspberry essenceFL/FR
red raspberry essenceFL/FR
red raspberry juice concentrateFL
black raspberry juice concentrateFL
black raspberry pureeFL
red raspberry pureeFL
black raspberry puree concentrateFL
red raspberry puree concentrateFL
 ribes nigrum fruit extractFL/FR
 ribes rubrum fruit extractFL/FR
 rose butanoateFL/FR
 sambucus canadensis fruit absoluteFL/FR
ripe strawberry flavorFL
 strawberry glycidate 1 (aldehyde C-16 (so-called))FL/FR
 strawberry glycidate 2FL/FR
 strawberry infusionsFL/FR
 styralyl acetateFL/FR
 styralyl butyrateFL/FR
 tamarindus indica extractFL
isovaleraldehyde propylene glycol acetalFL/FR
 vanilla carboxylateFL/FR
geranium
 benzophenoneFL/FR
green
isoamyl isovalerateFL/FR
 cyclohexyl ethyl alcoholFL/FR
 cyclohexyl formateFL/FR
 ethyl (E,Z)-2,4-decadienoateFL/FR
2-ethyl-5-methyl thiopheneFL
(Z)-3-hexen-1-yl 2-methyl butyrateFL/FR
(Z)-3-hexen-1-yl propionateFL/FR
 immortelle absoluteFL/FR
 linalool oxideFL/FR
 melon nonenoateFL/FR
 neryl propionateFL/FR
 oakmoss absoluteFL/FR
herbal
 butyl levulinateFL/FR
5-hydroxymethyl furfuralFL
 marrubium vulgare extractFL
honey
 ethyl phenyl acetateFL/FR
 phenethyl phenyl acetateFL/FR
jammy
(S)-campholene acetateFL/FR
 ethyl cyclopentenoloneFL/FR
 maltyl isobutyrateFL/FR
lactonic
gamma-heptalactoneFL/FR
gamma-octalactoneFL/FR
metallic
2,5-dihydroxy-1,4-dithianeFL
milky
gamma-butyrolactoneFL/FR
minty
dextro-carvoneFL/FR
 myrtenalFL/FR
 thiogeraniolFL/FR
musty
 ethyl (E)-2-crotonateFL/FR
nutty
2-acetyl furanFL/FR
2-acetyl pyrroleFL/FR
3-acetyl-2,5-dimethyl furanFL/FR
2-acetyl-3,5(or 6)-dimethyl pyrazineFL/FR
 coffee furanoneFL/FR
2,3-dimethyl pyrazineFL/FR
 filbert pyrazineFL/FR
2,6-lutidineFL/FR
 nutty cyclohexenoneFL/FR
 peanut oxazoleFL
 tetrahydrofurfuryl alcoholFL/FR
oily
3-nonen-2-oneFL/FR
orris
 costus root oilFL
phenolic
4-methyl-2,6-dimethoxyphenolFL/FR
powdery
 acetophenoneFL/FR
beta-naphthyl ethyl etherFL/FR
roasted
2-acetyl pyrazineFL/FR
rummy
 ethyl pyruvateFL/FR
soapy
 ambrettolideFL/FR
sour
2-methyl-2-pentenoic acidFL/FR
spicy
 allspice oilFL/FR
 benzyl cinnamateFL/FR
 caraway seed oleoresinFL/FR
 cassia bark oil chinaFL/FR
 clove bud oilFL/FR
black currant bud absoluteFL/FR
isoeugenyl acetateFL/FR
alpha-methyl cinnamaldehydeFL/FR
 methyl cinnamateFL/FR
3-phenyl propyl alcoholFL/FR
sulfurous
 buchu mercaptanFL/FR
sweet
 caramel dioneFL
 cyclohexyl acetic acidFL/FR
 vanilla oleoresin baliFL/FR
toasted
 acetyl propionylFL/FR
tropical
alpha-amyl cinnamaldehydeFL/FR
 guava distillatesFL
vanilla
 ethyl vanillinFL/FR
 vanilla bean absolute (vanilla planifolia)FL/FR
 vanillyl acetateFL/FR
 vanillyl isobutyrateFL/FR
vegetable
2-octen-4-oneFL/FR
waxy
 allyl nonanoateFL/FR
 furfuryl octanoateFL
alpha-hexyl cinnamaldehydeFL/FR
winey
 valeraldehydeFL/FR
woody
 amyris wood oilFL/FR
 frankincense resinoidFL/FR
 guaiacwood oilFL/FR
beta-iononeFL/FR
(E)-beta-iononeFL/FR
beta-ionyl acetateFL/FR
 
Synonyms   Articles   Notes   Search   Top
Potential Uses:
 allspiceFR
 amberFR
 bayberryFR
 brandyFL
 bread bakedFR
 butterscotchFR
 caramelFL
 cherryFR
 chicory root 
 chocolate cocoa 
 coconutFR
 coffeeFR
 colaFL
 cotton candyFR
 figFR
 fir balsamFR
 fruit jam 
 gingerbreadFR
 graham crackerFR
 molassesFL
 mulberryFR
 papayaFR
 peachFR
 pina coladaFR
 pineappleFR
 pizzaFR
 plumFR
 pumpkin pieFR
 raspberryFR
 root beerFR
 spiceFR
 strawberryFR
 sugar brownFL
 valerianFL/FR
 vanillaFR
Synonyms   Articles   Notes   Search   Top
Occurrence (nature, food, other): note
 abies alba mill
Search Trop  Picture
 chicory
Search Trop  Picture
 cocoa
Search Trop  Picture
 coffee
Search  PMC Picture
 fir white fir
Search  PMC Picture
 honey buckwheat honey
PbMd  Search  PMC Picture
 malt roasted malt
Search  PMC Picture
 pepper bell pepper fruit
Search Trop  Picture
 pinus larix bark
Search Trop  Picture
 raspberry red raspberry fruit
Search Trop  Picture
 strawberry wild strawberry fruit
Search Trop  Picture
 wood tan
Search  Picture
Synonyms   Articles   Notes   Search   Top
Synonyms:
 corps praline
3-hydroxy-2-methyl-4-oxo-4H-pyran; 3-Hydroxy-2-methyl-4-pyrone
3-hydroxy-2-methyl-4-pyranone
3-hydroxy-2-methyl-4-pyrone
3-hydroxy-2-methyl-4H-pyran-4-one
3-hydroxy-2-methyl-g-pyrone
3-hydroxy-2-methyl-gamma-pyrone
3-hydroxy-2-methyl-pyran-4-one
3-hydroxy-2-methylpyran-4-one
3-hydroxy-2-methylpyrone
 larixic acid
 larixinic acid
nat.maltol
 maltol (natural)
 maltol 5% pg
 maltol FCC
 maltol nat.
 maltol natural
 maltol NF grade
 maltol synthetic
 maltol, natural
2-methyl pyromeconic acid
2-methyl-3-hydroxy-4-pyrone
2-methyl-3-hydroxypyrone
2-methyl-3-oxidanyl-pyran-4-one
2-methyl-3-oxy-gamma-pyrone
2-methylpyromeconic acid
 palatone
 talmon
 veltol
 vetol
Synonyms   Articles   Notes   Search   Top
Articles:
Info: maltol and related substances
US Patents: 5,155,254 - Substituted diones as intermediates for a process for the manufacture of .gamma.-pyrones
PubMed: Effect of adulteration versus storage on volatiles in unifloral honeys from different floral sources and locations.
PubMed: Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation.
PubMed: [Flavonoids and nor-sesquiterpenes of Pedicularis densispica].
PubMed: Simultaneous spectrophotometric kinetic determination of four flavor enhancers in foods with the aid of chemometrics.
PubMed: [Chemical constituents of Chinese red ginseng].
PubMed: Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds.
PubMed: Effect of grain type and toasting conditions of barrels on the concentration of the volatile substances released by the wood and on the sensory characteristics of Montepulciano d'Abruzzo.
PubMed: Volatile compounds and sensorial characterization of wines from four Spanish denominations of origin, aged in Spanish Rebollo (Quercus pyrenaica Willd.) oak wood barrels.
PubMed: The identification of antioxidants in dark soy sauce.
PubMed: [Studies on the chemical constituents in herb of Ludwigia octovalvis].
PubMed: [Studies on chemical constituents in Flos Sophorae Carbonisatus].
PubMed: [Studies on chemical constituents in bulbs of Bolbostemma paniculatum].
PubMed: Aroma compounds in sweet whey powder.
PubMed: Antioxidative activities of fractions obtained from brewed coffee.
PubMed: Volatile compounds in a spanish red wine aged in barrels made of Spanish, French, and American oak wood.
PubMed: Antioxidative activity of volatile chemicals extracted from beer.
PubMed: Antioxidant properties of aroma compounds isolated from soybeans and mung beans.
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