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Name:Maltol

Synonyms:3-Hydroxy-2-methyl-4-pyrone ; 3-Hydroxy-2-methyl-4H-pyran-4-one

Molecular Formula:C6H6O3

Molecular Weight:126.11

CAS Registry Number:118-71-8

EINECS:204-271-8

FEMA:2656

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). It is a white crystalline powder that is soluble in hot water, chloroform, and other polar solvents. Because it has the odor of caramel, maltol is used to impart a sweet aroma to fragrances. Maltol has a taste and odor reminiscent of freshly baked bread, and is used as a flavor enhancer (E number E636) in breads and cakes.

Maltol, like related 3-hydroxy-4-pyrones such as kojic acid, binds to hard metal centers such as Fe3+, Ga3+, Al3+, and VO3+.[1] Related to this property, maltol has been reported to greatly increase aluminum uptake in the body  and to increase the oral bioavailability of gallium  and iron.

Speciafication
Product name  Maltol
Molar mass 126.11 g/mol
Density 1.348 g/cm3
Melting point 161-162 °C
Boiling point 170 ºC (10 mmHg)
Water solubility 1.2 g/100 mL (25 ºC)

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