EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

maltol
2-methyl-3-hydroxypyrone

Sponsors

Fragrance Demo Formulas
Flavor Demo Formulas
Name:3-hydroxy-2-methylpyran-4-one
CAS Number: 118-71-8Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:204-271-8
FDA UNII:3A9RD92BS4
Nikkaji Web:J2.910F
Beilstein Number:0112169
MDL:MFCD00006578
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.
 
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
Boiling Point: 284.70 °C. @ 760.00 mm Hg (est)
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
 
Organoleptic Properties:
Odor Type: caramellic
Odor Strength:high ,
recommend smelling in a 5.00 % solution or less
Substantivity:372 hour(s) at 20.00 % in benzyl alcohol
sweet caramellic cotton candy jammy fruity bread baked
Odor Description:at 5.00 % in benzyl alcohol. sweet caramel cotton candy jam fruity baked bread
Luebke, William tgsc, (1996)
Odor sample from: CA Aromatics Company Inc.
sweet caramellic cotton candy jammy fruity burnt bready
Odor Description:Sweet, caramellic, cotton candy, jammy fruity, burnt with bready nuances
Mosciano, Gerard P&F 17, No. 4, 33, (1992)
Flavor Type: caramellic
sweet cotton candy caramellic jammy fruity berry
Taste Description: at 100.00 ppm. Sweet, cotton candy, caramellic, with jammy fruity and berry notes
Mosciano, Gerard P&F 17, No. 4, 33, (1992)
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: masking agents
tonic
 
Suppliers:
A.C.S. International
Maltol
Operational Capabilities
Aceto
Maltol
Advanced Biotech
MALTOL NATURAL
99% min.
Advanced Biotech
MALTOL SYNTHETIC
99% min.
Odor: Malt, Toasted
Alfrebro
MALTOL NATURAL
Odor: Caramel, Butterscotch, Fruity, Strawberry
Anhui Haibei
Maltol natural
Anhui Haibei
Maltol
Odor: Burnt sugar, sweet
Anhui Jinghe
MALTOL
Artiste
Maltol Natural
Associate Allied Chemicals
Maltol
About
Astral Extracts
Maltol
Augustus Oils
Maltol
Services
Aurochemicals
MALTOL, Natural
Axxence Aromatic
MALTOL Natural
Kosher
Sustainability
Beijing Lys Chemicals
Maltol
Berjé
Maltol Natural
Happening at Berje
Berjé
Maltol Synthetic
BOC Sciences
For experimental / research use only.
Maltol > 95%
CG Herbals
Maltol
Charkit Chemical
MALTOL FCC
Citrus and Allied Essences
Maltol (natural)
Market Report
Citrus and Allied Essences
Maltol FCC
ECSA Chemicals
Maltol
Company Profile
Elan Inc.
MALTOL
(natural), Kosher
Ernesto Ventós
MALTOL NATURAL
Odor: SWEET, CARAMELLIC, COTTON CANDY
Ernesto Ventós
MALTOL
Odor: SWEET, CARAMELLIC, COTTON CANDY
Excellentia International
Maltol FCC
Excellentia International
Maltol Natural
ExtraSynthese
For experimental / research use only.
Maltol
Fleurchem
maltol natural
Foodchem International
Maltol
Fuzhou Farwell
Maltol 99%
Graham Chemical
Maltol
H. Interdonati, Inc.
Maltol Natural, Kosher
Featured Products
Indenta Group
Maltol
Indukern F&F
MALTOL NATURAL
Odor: TOASTED, CARAMEL, SWEET
Indukern F&F
MALTOL
Odor: TOASTED, CARAMEL, SWEET
Jiangyin Healthway
Maltol Natural99%
New functional food ingredients
Kun Shan P&A
Natural Maltol
Kunshan Sainty
Maltol, Kosher
Kunshan Sainty
Maltol, Natural
Lluch Essence
MALTOL NATURAL
Lluch Essence
MALTOL
M&U International
MALTOL, Kosher
M&U International
NAT.MALTOL, Kosher
Moellhausen
MALTOL NAT.
Moellhausen
MALTOL
Odor: sweet, fruity, roasted
Flavor: caramel, sweet, fruity
OQEMA
Maltol natural
OQEMA
Maltol natural
OQEMA
Maltol
PCW France
Maltol
Steps to a fragranced product
Pearlchem Corporation
Maltol
Pearlchem Corporation
Natural Maltol
Penta International
MALTOL NF GRADE, Kosher, Halal
Penta International
MALTOL, Kosher
Penta International
MALTOL, NATURAL, Kosher
PerfumersWorld
Maltol 1 one % in DPG
PerfumersWorld
Maltol 5% in DPG
PerfumersWorld
Maltol
Odor: sweet caramel cotton-candy jam fruity burnt bread-nuances
Perfumery Laboratory
MALTOL crystals (MALTOL)
Odor: Sweet, caramel, jam-fruit
Phoenix Aromas & Essential Oils
Maltol Natural
Phoenix Aromas & Essential Oils
Maltol
Prinova
Maltol Natural
Prinova
Maltol
Prodasynth
MALTOL > 99
Odor: SWEET, CARAMELLIC, COTTON CANDY
Reincke & Fichtner
Maltol natural
Reincke & Fichtner
Maltol
Robertet
MALTOL
Pure & Nat (EU)
Sigma-Aldrich
Maltol, ≥99.0%, FCC, FG
Certified Food Grade Products
Sigma-Aldrich
Maltol, natural, ≥98.5%, FG
Sinofi Food Ingredients
Maltol
Flavor: characteristic
Flavoring Agent, Flavor Enhancer, Vape, Cigarette, Fragrance, Processing Aid, Food Antioxidant, Beverages, Ice Cream, Confectionery, Baked Food, Canned Food. Cookies, Chocolate, Dried Fruits, Puddings, Chewing Gum, Fruit Juices, Sauce, Meats, Sausage, Soups, Hard Candy, Alcoholic Beverages, Cosmetic, Pharmaceutical.
Sunaux International
Maltol
Sunaux International
nat.Maltol
Taytonn
Maltol
Odor: Caramellic/ Caramel, Sweet, Cotton Candy
TCI AMERICA
For experimental / research use only.
3-Hydroxy-2-methyl-4-pyrone >99.0%(HPLC)(T)
Tengzhou Xiang Yuan Aroma Chemicals
Maltol
The Good Scents Company
maltol
The John D. Walsh Company
Maltol
The Perfumers Apprentice
Maltol (Crystals)
Odor: Powerful, warm, fruity,caramel sweet oder, fruity in dilution
Treatt
Maltol
Ungerer & Company
Maltol
Vigon International
Maltol FCC
Vigon International
Maltol Natural
WEN International
MALTOL Natural
WEN International
MALTOL
Synthetic
 
Safety Information:
Preferred SDS: View
European 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.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
Acute toxicity, Oral (Category 4), H302
Skin irritation (Category 2), H315
Eye irritation (Category 2A), H319
Specific target organ toxicity - single exposure (Category 3), Respiratory system, H335
GHS Label elements, including precautionary statements
 
Pictogramexclamation-mark.jpg
 
Signal word Warning
Hazard statement(s)
H302 - Harmful if swallowed
H315 - Causes skin irritation
H319 - Causes serious eye irritation
H335 - May cause respiratory irritation
Precautionary statement(s)
P261 - Avoid breathing dust/fume/gas/mist/vapours/spray.
P264 - Wash skin thouroughly after handling.
P270 - Do not eat, drink or smoke when using this product.
P271 - Use only outdoors or in a well-ventilated area.
P280 - Wear protective gloves/protective clothing/eye protection/face protection.
P301 + P312 - IF SWALLOWED: call a POISON CENTER or doctor/physician IF you feel unwell.
P302 + P352 - IF ON SKIN: wash with plenty of soap and water.
P304 + P340 - IF INHALED: Remove victim to fresh air and Keep at rest in a position comfortable for breathing.
P305 + P351 + P338 - IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing.
P312 - Call a POISON CENTER or doctor/physician if you feel unwell.
P321 - Specific treatment (see supplemental first aid instructions on this label).
P330 - Rinse mouth.
P332 + P313 - IF SKIN irritation occurs: Get medical advice/attention.
P337 + P313 - IF eye irritation persists: Get medical advice/attention.
P362 - Take off contaminated clothing and wash before reuse.
P403 + P233 - Store in a well-ventilated place. Keep container tightly closed.
P405 - Store locked up.
P501 - Dispose of contents/ container to an approved waste disposal plant.
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
 
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
 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: --
 
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
 
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
 
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
 
Potential Blenders and core components note
For Odor
No odor group found for these
lowbush
blueberries
CS
red
currant juice concentrate
FL/FR
raspberry distillates
FL/FR
(E)-5-
nonen-2-one
FL/FR
acidic
acidic
cyclohexyl acetic acid
FL/FR
2-
methyl-2-pentenoic acid
FL/FR
amber
cistus ladaniferus resinoid
FR
animal
iso
butyl quinoline
FR
iso
butyl quinoline
FR
anisic
para-
anisaldehyde
FL/FR
balsamic
2-
acetyl furan
FL/FR
amyris wood oil
FL/FR
siam
benzoin resinoid
FL/FR
benzophenone
FL/FR
benzyl cinnamate
FL/FR
iso
butyl cinnamate
FL/FR
conifer acetate
FR
ethyl cinnamate
FL/FR
fir balsam absolute
FR
methyl cinnamate
FL/FR
3-
phenyl propyl alcohol
FL/FR
berry
blackberry infusions
FL/FR
blueberry infusions
FL/FR
black
currant infusions
FL/FR
raspberry essence
FL/FR
raspberry infusions
FL/FR
raspberry ketone
FL/FR
raspberry ketone acetate
FL/FR
raspberry ketone methyl ether
FL/FR
rubus fruticosus fruit extract
FL/FR
bready
coffee furanone
FL/FR
furfural
FL/FR
buttery
acetoin
FL/FR
acetyl butyryl
FL/FR
acetyl propionyl
FL/FR
3,4-
hexane dione
FL/FR
caramellic
2-oxo
butyric acid
FL/FR
caramel pentadione
FL/FR
cyclotene
FL/FR
cyclotene hydrate
FL/FR
alpha,alpha-
dimethyl anisyl acetone
FL/FR
ethyl 2-hydroxy-2-methyl butyrate
FL/FR
ethyl cyclopentenolone
FL/FR
ethyl maltol
FL/FR
5-
ethyl-2,3,4,5-tetramethyl-2-cyclohexen-1-one
FL/FR
fenugreek absolute
FL/FR
geranyl crotonate
FR
immortelle absolute
FL/FR
maltyl isobutyrate
FL/FR
maltyl propionate
FL/FR
maple furanone
FL/FR
menthone lactone
FL/FR
mesitene lactone
FR
5-
methyl furfural
FL/FR
rosefuran
FL/FR
shoyu furanone
FL/FR
strawberry furanone
FL/FR
strawberry furanone acetate
FL/FR
strawberry furanone solution
FL/FR
toffee furanone
FL/FR
chocolate
iso
amyl phenyl acetate
FL/FR
citrus
bergamot oil
FL/FR
blood
orange oil italy
FL/FR
coconut
gamma-
heptalactone
FL/FR
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
gamma-
octalactone
FL/FR
coumarinic
tonka bean resinoid
FR
creamy
gamma-
butyrolactone
FL/FR
ethereal
cyclohexyl formate
FL/FR
ethyl 4-pentenoate
FL/FR
ethyl pyruvate
FL/FR
iso
propyl formate
FL/FR
propyl formate
FL/FR
iso
valeraldehyde propylene glycol acetal
FL/FR
fermented
ethyl (E)-2-crotonate
FL/FR
valeraldehyde
FL/FR
floral
acetophenone
FL/FR
alpha-
amyl cinnamaldehyde
FL/FR
bois de rose oil brazil
FL/FR
citronellol
FL/FR
cyclohexyl ethyl alcohol
FL/FR
alpha-
damascone
FL/FR
dihydrolinalool
FL/FR
ethyl phenyl acetate
FL/FR
floral pyranol
FR
geraniol
FL/FR
heliotropin
FL/FR
heliotropyl acetate
FL/FR
heliotropyl acetone
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
ho leaf oil
FR
(E)-beta-
ionone
FL/FR
beta-
ionone
FL/FR
alpha-
ionone
FL/FR
beta-
ionyl acetate
FL/FR
jasmin absolute italy (from concrete)
FL/FR
jasmin absolute replacer
FR
leerall
FR
laevo-
linalool
FL/FR
linalool
FL/FR
linalool oxide
FL/FR
methyl dihydrojasmonate
FL/FR
alpha-iso
methyl ionone (70% min.)
FL/FR
alpha-iso
methyl ionone (80% min.)
FL/FR
nerol
FL/FR
ocean propanal
FL/FR
bitter
orangeflower absolute morocco
FL/FR
bitter
orangeflower concrete morocco
FR
phenethyl phenyl acetate
FL/FR
rhodinol
FL/FR
rose butanoate
FL/FR
rose carboxylate
FR
fruity
iso
amyl isovalerate
FL/FR
artemisia pallens herb oil
FL/FR
benzyl propionate
FL/FR
3-
benzyl-4-heptanone
FL/FR
berry hexanoate
FR
blueberry essence
FL/FR
boysenberry essence
FL/FR
butyl anthranilate
FL/FR
butyl hexanoate
FL/FR
red
currant essence
FL/FR
black
currant essence
FL/FR
beta-
damascone
FL/FR
davana oil CO2 extract
FL/FR
gamma-
decalactone
FL/FR
dimethyl benzyl carbinyl isobutyrate
FR
ethyl 2-hydroxy-3-methyl valerate
FL/FR
ethyl 2-methyl butyrate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
(E)-
ethyl tiglate
FL/FR
filbert hexenone
FL/FR
heliotropyl isobutyrate
FL/FR
(Z)-3-
hexen-1-yl anthranilate
FL/FR
beta-
ionone epoxide
FL/FR
maltyl acetate
FL/FR
maltyl butyrate
FL/FR
methyl 2-methyl valerate
FL/FR
2-
methyl-2-pentenal
FL/FR
neryl propionate
FL/FR
3-
nonen-2-one
FL/FR
octyl propionate
FL/FR
osmanthus flower absolute
FL/FR
iso
propenyl acetate
FL/FR
iso
propyl propionate
FL/FR
red
raspberry essence
FL/FR
black
raspberry essence
FL/FR
ribes nigrum fruit extract
FL/FR
ribes rubrum fruit extract
FL/FR
sambucus canadensis fruit absolute
FL/FR
strawberry glycidate 1 (aldehyde C-16 (so-called))
FL/FR
strawberry glycidate 2
FL/FR
strawberry infusions
FL/FR
styralyl butyrate
FL/FR
tetrahydrofurfuryl acetate
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
vanilla carboxylate
FL/FR
green
iso
amyl 3-(2-furan) propionate
FL/FR
ethyl (E,Z)-2,4-decadienoate
FL/FR
(Z)-3-
hexen-1-yl 2-methyl butyrate
FL/FR
(Z)-3-
hexen-1-yl benzoate
FL/FR
(Z)-3-
hexen-1-yl propionate
FL/FR
melon nonenoate
FL/FR
styralyl acetate
FL/FR
thiogeraniol
FL/FR
hay
beeswax absolute
FL/FR
herbal
butyl levulinate
FL/FR
(S)-
campholene acetate
FL/FR
5-
methyl-3-heptanone
FL/FR
honey
methyl phenyl acetate
FL/FR
phenyl acetic acid
FL/FR
mentholic
menthyl acetate racemic
FL/FR
minty
dextro-
carvone
FL/FR
mossy
oakmoss absolute
FL/FR
musty
2-
acetyl pyrrole
FL/FR
3-
acetyl-2,5-dimethyl furan
FL/FR
naphthyl
beta-
naphthyl ethyl ether
FL/FR
nutty
2-
acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR
2,3-
dimethyl pyrazine
FL/FR
filbert pyrazine
FL/FR
2,6-
lutidine
FL/FR
nutty cyclohexenone
FL/FR
phenolic
4-
methyl-2,6-dimethoxyphenol
FL/FR
popcorn
2-
acetyl pyrazine
FL/FR
2-
acetyl pyridine
FL/FR
powdery
para-
anisyl alcohol
FL/FR
(E)-alpha-
methyl ionone (74-80%)
FL/FR
soapy
ambrettolide
FL/FR
spicy
allspice oil
FL/FR
caraway seed oleoresin
FL/FR
cassia bark oil china
FL/FR
clove bud oil
FL/FR
black
currant bud absolute
FL/FR
iso
eugenyl acetate
FL/FR
alpha-
methyl cinnamaldehyde
FL/FR
myrtenal
FL/FR
(E)-
tiglic acid
FL/FR
sulfurous
blackberry thiophenone
FL/FR
buchu mercaptan
FL/FR
(S)-1-
methoxy-3-heptane thiol
FL/FR
sweet
vanilla oleoresin bali
FL/FR
tonka
coumarin
FR
gamma-
hexalactone
FL/FR
tonka bean absolute
FR
vanilla
ethyl vanillin
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
vanillyl acetate
FL/FR
vanillyl isobutyrate
FL/FR
vegetable
tetrahydrofurfuryl alcohol
FL/FR
waxy
allyl nonanoate
FL/FR
(E)-2-
octen-1-yl butyrate
FL/FR
woody
frankincense resinoid
FL/FR
guaiacwood oil
FL/FR
gurjun balsam oil
FR
patchouli ethanone
FR
santall
FR
tobacarol (IFF)
FR
yeasty
laevo-
glutamic acid
CS
2-
octen-4-one
FL/FR
For Flavor
No flavor group found for these
2-
acetyl-3,4,5,6-tetrahydropyridine
FL
allyl 2-furoate
FL
allyl tiglate
FL
benzyl disulfide
FL
blackberry thiophenone
FL/FR
2,5-
diethyl tetrahydrofuran
FL
alpha,alpha-
dimethyl anisyl acetone
FL/FR
ethyl 2-hydroxy-2-methyl butyrate
FL/FR
ethyl 2-hydroxy-3-methyl valerate
FL/FR
ethyl 4-pentenoate
FL/FR
5-
ethyl-2,3,4,5-tetramethyl-2-cyclohexen-1-one
FL/FR
furfuryl acetone
FL
beta-
ionone epoxide
FL/FR
mango furanone
FL
menthone lactone
FL/FR
menthyl acetate racemic
FL/FR
(E)-5-
nonen-2-one
FL/FR
(E)-2-
octen-1-yl butyrate
FL/FR
(E)-2-
octen-4-ol
FL
osmanthus flower absolute
FL/FR
rosefuran
FL/FR
acai fruit juice concentrate
FL
iso
amyl 3-(2-furan) propionate
FL/FR
beta-
damascone
FL/FR
balsamic
balsamic
siam
benzoin resinoid
FL/FR
iso
butyl cinnamate
FL/FR
ethyl cinnamate
FL/FR
berry
acai fruit concentrate
FL
blackberry flavor
FL
blackberry infusions
FL/FR
blueberry enhancer
FL
blueberry essence
FL/FR
blueberry flavor
FL
blueberry infusions
FL/FR
blueberry juice concentrate
FL
blueberry puree
FL
blueberry puree concentrate
FL
boysenberry flavor
FL
black
currant flavor
FL
red
currant flavor
FL
black
currant infusions
FL/FR
black
currant juice concentrate
FL
red
currant juice concentrate
FL/FR
gooseberry flavor
FL
heliotropyl acetone
FL/FR
huckleberry flavor
FL
maltyl acetate
FL/FR
maltyl butyrate
FL/FR
(S)-1-
methoxy-3-heptane thiol
FL/FR
mulberry flavor
FL
prunus spinosa extract
FL
raspberry distillates
FL/FR
raspberry enhancer
FL
raspberry essence
FL/FR
red
raspberry flavor
FL
raspberry flavor
FL
black
raspberry flavor
FL
raspberry flavor for chocolate
FL
raspberry infusions
FL/FR
raspberry ketone
FL/FR
raspberry ketone acetate
FL/FR
raspberry ketone methyl ether
FL/FR
rubus fruticosus fruit extract
FL/FR
rubus fruticosus fruit juice
FL
rubus idaeus fruit extract
FL
bready
2-
propionyl thiazole
FL
brown
beeswax absolute
FL/FR
2-oxo
butyric acid
FL/FR
furfural
FL/FR
5-
methyl furfural
FL/FR
tetrahydrofurfuryl acetate
FL/FR
(E)-
tiglic acid
FL/FR
burnt
furfuryl alcohol
FL
buttery
diacetyl
FL
3,4-
hexane dione
FL/FR
caramellic
caramel furanone
FL
caramel pentadione
FL/FR
cyclotene
FL/FR
cyclotene hydrate
FL/FR
ethyl maltol
FL/FR
5-
ethyl-3,4,5,6-tetramethyl cyclohexen-2-one
FL
fenugreek absolute
FL/FR
maltyl propionate
FL/FR
maple furanone
FL/FR
3-
methyl butyl 2-furyl butyrate
FL
shoyu furanone
FL/FR
strawberry furanone
FL/FR
strawberry furanone acetate
FL/FR
strawberry furanone solution
FL/FR
toffee furanone
FL/FR
cherry
heliotropin
FL/FR
citrus
bergamot oil
FL/FR
laevo-
linalool
FL/FR
linalool
FL/FR
nerol
FL/FR
blood
orange oil italy
FL/FR
cocoa
butyraldehyde
FL
coconut
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
coffee
diisoamyl thiomalate
FL
2-
thiophene thiol
FL
corn
2-
acetyl pyridine
FL/FR
2-
acetyl-2-thiazoline
FL
creamy
acetoin
FL/FR
acetyl butyryl
FL/FR
para-
anisaldehyde
FL/FR
gamma-
hexalactone
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
estery
octyl propionate
FL/FR
ethereal
iso
propenyl acetate
FL/FR
fatty
(Z)-3-
hexen-1-yl benzoate
FL/FR
(E,E)-2,4-
undecadienal
FL
2,4-
undecadienal
FL
floral
iso
amyl phenyl acetate
FL/FR
bois de rose oil brazil
FL/FR
citronellol
FL/FR
dihydrolinalool
FL/FR
geraniol
FL/FR
heliotropyl acetate
FL/FR
(Z)-3-
hexen-1-yl anthranilate
FL/FR
alpha-
ionone
FL/FR
jasmin absolute italy (from concrete)
FL/FR
methyl dihydrojasmonate
FL/FR
alpha-iso
methyl ionone (70% min.)
FL/FR
(E)-alpha-
methyl ionone (74-80%)
FL/FR
alpha-iso
methyl ionone (80% min.)
FL/FR
methyl phenyl acetate
FL/FR
ocean propanal
FL/FR
bitter
orangeflower absolute morocco
FL/FR
phenyl acetic acid
FL/FR
rhodinol
FL/FR
fruity
acai flavor
FL
acai fruit distillates
FL
para-
anisyl alcohol
FL/FR
artemisia pallens herb oil
FL/FR
benzyl propionate
FL/FR
3-
benzyl-4-heptanone
FL/FR
boysenberry essence
FL/FR
boysenberry puree
FL
boysenberry puree concentrate
FL
butyl anthranilate
FL/FR
butyl hexanoate
FL/FR
black
currant essence
FL/FR
red
currant essence
FL/FR
alpha-
damascone
FL/FR
davana oil CO2 extract
FL/FR
gamma-
decalactone
FL/FR
ethyl (E)-2-methyl-2-pentenoate
FL
ethyl 2-methyl butyrate
FL/FR
ethyl 3-oxohexanoate
FL
ethyl methyl-para-tolyl glycidate
FL/FR
(E)-
ethyl tiglate
FL/FR
filbert hexenone
FL/FR
furfuryl valerate
FL
heliotropyl isobutyrate
FL/FR
lingonberry flavor
FL
methyl 2-methyl valerate
FL/FR
2-
methyl-2-pentenal
FL/FR
5-
methyl-3-heptanone
FL/FR
2-
pentanoyl furan
FL
pomegranate distillates
FL
propyl formate
FL/FR
iso
propyl formate
FL/FR
iso
propyl propionate
FL/FR
red
raspberry distillates
FL
red
raspberry essence
FL/FR
black
raspberry essence
FL/FR
red
raspberry juice concentrate
FL
black
raspberry juice concentrate
FL
red
raspberry puree
FL
black
raspberry puree
FL
black
raspberry puree concentrate
FL
red
raspberry puree concentrate
FL
ribes nigrum fruit extract
FL/FR
ribes rubrum fruit extract
FL/FR
rose butanoate
FL/FR
sambucus canadensis fruit absolute
FL/FR
ripe
strawberry flavor
FL
strawberry glycidate 1 (aldehyde C-16 (so-called))
FL/FR
strawberry glycidate 2
FL/FR
strawberry infusions
FL/FR
styralyl acetate
FL/FR
styralyl butyrate
FL/FR
tamarindus indica extract
FL
iso
valeraldehyde propylene glycol acetal
FL/FR
vanilla carboxylate
FL/FR
geranium
benzophenone
FL/FR
green
iso
amyl isovalerate
FL/FR
cyclohexyl ethyl alcohol
FL/FR
cyclohexyl formate
FL/FR
ethyl (E,Z)-2,4-decadienoate
FL/FR
2-
ethyl-5-methyl thiophene
FL
(Z)-3-
hexen-1-yl 2-methyl butyrate
FL/FR
(Z)-3-
hexen-1-yl propionate
FL/FR
immortelle absolute
FL/FR
linalool oxide
FL/FR
melon nonenoate
FL/FR
neryl propionate
FL/FR
oakmoss absolute
FL/FR
herbal
butyl levulinate
FL/FR
5-
hydroxymethyl furfural
FL
marrubium vulgare extract
FL
honey
ethyl phenyl acetate
FL/FR
phenethyl phenyl acetate
FL/FR
jammy
(S)-
campholene acetate
FL/FR
ethyl cyclopentenolone
FL/FR
maltyl isobutyrate
FL/FR
lactonic
gamma-
heptalactone
FL/FR
gamma-
octalactone
FL/FR
metallic
2,5-
dihydroxy-1,4-dithiane
FL
milky
gamma-
butyrolactone
FL/FR
minty
dextro-
carvone
FL/FR
myrtenal
FL/FR
thiogeraniol
FL/FR
musty
ethyl (E)-2-crotonate
FL/FR
nutty
2-
acetyl furan
FL/FR
2-
acetyl pyrrole
FL/FR
3-
acetyl-2,5-dimethyl furan
FL/FR
2-
acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR
coffee furanone
FL/FR
2,3-
dimethyl pyrazine
FL/FR
filbert pyrazine
FL/FR
2,6-
lutidine
FL/FR
nutty cyclohexenone
FL/FR
peanut oxazole
FL
tetrahydrofurfuryl alcohol
FL/FR
oily
3-
nonen-2-one
FL/FR
orris
costus root oil
FL
phenolic
4-
methyl-2,6-dimethoxyphenol
FL/FR
powdery
acetophenone
FL/FR
beta-
naphthyl ethyl ether
FL/FR
roasted
2-
acetyl pyrazine
FL/FR
rummy
ethyl pyruvate
FL/FR
soapy
ambrettolide
FL/FR
sour
2-
methyl-2-pentenoic acid
FL/FR
spicy
allspice oil
FL/FR
benzyl cinnamate
FL/FR
caraway seed oleoresin
FL/FR
cassia bark oil china
FL/FR
clove bud oil
FL/FR
black
currant bud absolute
FL/FR
iso
eugenyl acetate
FL/FR
alpha-
methyl cinnamaldehyde
FL/FR
methyl cinnamate
FL/FR
3-
phenyl propyl alcohol
FL/FR
sulfurous
buchu mercaptan
FL/FR
sweet
caramel dione
FL
cyclohexyl acetic acid
FL/FR
vanilla oleoresin bali
FL/FR
toasted
acetyl propionyl
FL/FR
tropical
alpha-
amyl cinnamaldehyde
FL/FR
guava distillates
FL
vanilla
ethyl vanillin
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
vanillyl acetate
FL/FR
vanillyl isobutyrate
FL/FR
vegetable
2-
octen-4-one
FL/FR
waxy
allyl nonanoate
FL/FR
furfuryl octanoate
FL
alpha-
hexyl cinnamaldehyde
FL/FR
winey
valeraldehyde
FL/FR
woody
amyris wood oil
FL/FR
frankincense resinoid
FL/FR
guaiacwood oil
FL/FR
(E)-beta-
ionone
FL/FR
beta-
ionone
FL/FR
beta-
ionyl acetate
FL/FR
 
Potential Uses:
FRallspice
FRamber
FRbayberry
FLbrandy
FRbread baked
FRbutterscotch
FLcaramel
FRcherry
 chicory root
 chocolate cocoa
FRcoconut
FRcoffee
FLcola
FRcotton candy
FRfig
FRfir balsam
 fruit jam
FRgingerbread
FRgraham cracker
FLmolasses
FRmulberry
FRpapaya
FRpeach
FRpina colada
FRpineapple
FRpizza
FRplum
FRpumpkin pie
FRraspberry
FRroot beer
FRspice
FRstrawberry
FLsugar brown
FL/FRvalerian
FRvanilla
 
Occurrence (nature, food, other):note
 abies alba mill
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 chicory
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 cocoa
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 coffee
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 fir white fir
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 honey buckwheat honey
PbMd Search PMC Picture
 malt roasted malt
Search PMC Picture
 pepper bell pepper fruit
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 pinus larix bark
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 raspberry red raspberry fruit
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 strawberry wild strawberry fruit
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 wood tan
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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
 

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.
 
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)
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