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Supelco

Maltol

analytical standard

Synonyme(s) :

3-Hydroxy-2-methyl-4-pyrone, 3-Hydroxy-2-methyl-4H-pyran-4-one, Larixinic acid, Maltol

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About This Item

Formule empirique (notation de Hill):
C6H6O3
Numéro CAS:
118-71-8
Poids moléculaire :
126.11
Numéro Beilstein :
112169
Numéro CE :
204-271-8
Numéro MDL:
MFCD00006578
Code UNSPSC :
85151701
ID de substance PubChem :
329751660
Nomenclature NACRES :
NA.24

Qualité

analytical standard

Niveau de qualité

100

Pureté

≥97.0% (GC)

Température d'inflammation spontanée

1364 °F

Durée de conservation

limited shelf life, expiry date on the label

Limite d'explosivité

25 %

Technique(s)

HPLC: suitable
gas chromatography (GC): suitable

Pf

159-162 °C
160-164 °C (lit.)

Application(s)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

Format

neat

Chaîne SMILES 

CC1=C(O)C(=O)C=CO1

InChI

1S/C6H6O3/c1-4-6(8)5(7)2-3-9-4/h2-3,8H,1H3

Clé InChI

XPCTZQVDEJYUGT-UHFFFAOYSA-N

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Catégories apparentées

Description générale

Maltol is an important food additive, which finds applications as a potent flavor enhancer to modify or enhance the flavor in the food and beverage industry. Some of the sources of maltol include bread crusts, baked cereals, coffee, caramelized food products, pyrolysis of sucrose, etc.

Application

Maltol may be used as an analytical reference standard for the quantification of the analyte in:
  • Synthetic and commercial food samples using UV–Vis spectrophotometry with chemometrics methods.
  • Food and beverage matrices using FIA-direct chemiluminescence procedure.

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Pictogrammes

Exclamation mark
GHS07

Mention d'avertissement

Warning

Mentions de danger

H302

Classification des risques

Acute Tox. 4 Oral

Code de la classe de stockage

11 - Combustible Solids

Classe de danger pour l'eau (WGK)

WGK 2

Point d'éclair (°F)

Not applicable

Point d'éclair (°C)

Not applicable

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Certificats d'analyse (COA)

Lot/Batch Number
BCCK3575
BCCH1416
BCCG9840
BCCC4575
BCCB3928

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Indirect determination of the flavor enhancer maltol in foods and beverages through flame atomic absorption spectrometry after ultrasound assisted-cloud point extraction
Altunay N, et al.
Food Chemistry, 235(The), 308-317 (2017)
Determination of the flavor enhancer maltol through a FIA?direct chemiluminescence procedure
Alonso SCM, et al.
Analytica Chimica Acta, 438(1-2), 157-163 (2001)
Simultaneous spectrophotometric determination of maltol, ethyl maltol, vanillin and ethyl vanillin in foods by multivariate calibration and artificial neural networks
Ni Y, et al.
Food Chemistry, 89(3), 465-473 (2005)
Christine M Mayr et al.
Journal of agricultural and food chemistry, 63(13), 3394-3401 (2015-03-31)
A quantitation method for 18 aroma compounds reported to contribute to "oxidative" flavor in wines was developed. The method allows quantitation of the (E)-2-alkenals ((E)-2-hexenal, (E)-2-heptenal, (E)-2-octenal, and (E)-2-nonenal), various Strecker aldehydes (methional, 2-phenylacetaldehyde, 3-methylbutanal, and 2-methylpropanal), aldehydes (furfural, 5-methylfurfural
Syed Husain Mustafa Rizvi et al.
PloS one, 9(5), e98409-e98409 (2014-06-01)
Aluminium (Al) is the third most abundant element in the earth's crust and its compounds are used in the form of house hold utensils, medicines and in antiperspirant etc. Increasing number of evidences suggest the involvement of Al+3 ions in

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