Natural Maltol

Product Name:

Natural Maltol

CAS:

118-71-8

MF:

C6H6O3

MW:

126.11

EINECS:

204-271-8

Mol File:

118-71-8.mol

Melting point 

160-164 °C(lit.)

Boiling point 

205 °C

density 

1.046 g/mL at 25 °C

FEMA 

2656 | MALTOL

refractive index 

n20/D 1.541

Fp 

198 °F

storage temp. 

Store below +30°C.

solubility 

methanol: 50 mg/mL, clear

form 

Liquid

pka

8.41±0.10(Predicted)

color 

Clear colorless

PH

5.3 (0.5g/l, H2O)

explosive limit

25%

Water Solubility 

1.2 g/100 mL (25 ºC)

JECFA Number

1480

Merck 

14,5713

BRN 

112169

InChIKey

XPCTZQVDEJYUGT-UHFFFAOYSA-N

CAS DataBase Reference

118-71-8(CAS DataBase Reference)

NIST Chemistry Reference

3-Hydroxy-2-methyl-4h-pyran-4-one(118-71-8)

EPA Substance Registry System

Maltol (118-71-8)

Hazard Codes 

Xn,Xi

Risk Statements 

22-38-36/37/38-41-20/22

Safety Statements 

37-37/39-26-36-36/37/39-36/37

RIDADR 

UN 3334

WGK Germany 

3

RTECS 

UQ1050000

Autoignition Temperature

1364 °F

Hazard Note 

Irritant

TSCA 

Yes

HS Code 

29329995

Description

Maltol has a warm, sweet, fruity odor and a jam-like odor in solution.

Chemical Properties

Maltol has a caramel–butterscotch odor and in solution it has a jam-like odor. This compound is also reported to have a suggestive of fruity, strawberry aroma in dilute solution.

Chemical Properties

White, crystalline powder; characteristic caramel-butterscotch odor and suggestive of a fruity-strawberry aroma in dilute solution. Melting range 160–164C. Slightly soluble in water; more soluble in alcohol and propylene glycol.

Chemical Properties

White crystalline solid with a characteristic, caramel-like odor and taste. In dilute solution it possesses a sweet, strawberry-like or pineapple-like flavor and odor.

Occurrence

Reported found in the bark of young larch trees (Pinus larix), pine needles (Abies alba), chicory, wood tars and oils, and roasted malt. Also reported found in wheat and rye bread, milk, butter, smoked pork, beer, cocoa, coffee, roasted barley, filberts, peanuts, soybean, beans, tamarind, licorice, sake, malt, dried bonito, clam and cocoa liquor.

Uses

A fragrance molecule used in flavor enhancers and fragrances.

Uses

Flavoring agent, to impart "freshly baked" odor and flavor to bread and cakes.

Chemical Synthesis

By alkaline hydrolysis of streptomycin salts; also from piperdine to pyromeconic acid and subsequent methylation at the 2 position.

storage

Maltol solutions may be stored in glass or plastic containers. The bulk material should be stored in a well-closed container, protected from light, in a cool, dry place.

Purification Methods

It crystallises from CHCl3, toluene, aqueous 50% EtOH or H2O, and is volatile in steam. It can be readily sublimed in a vacuum. It forms a Cu2+ complex. [Beilstein 17 III/IV 5916, 18/1 V 114.]

Incompatibilities

Concentrated solutions in metal containers, including some grades of stainless steel, may discolor on storage.

Regulatory Status

GRAS listed. Included in the FDA Inactive Ingredients Database (oral solutions and syrups). Included in the Canadian List of Acceptable Non-medicinal Ingredients.