麦芽酚

Description

Maltol · CAS 118-71-8 · C6H6O3. UNII 3A9RD92BS4. Boiling Point: Sublimes at 93 °C; Melting Point: 324 to 327 °F (NTP, 1992); Melting Point: 161.5 °C.

Identification

CAS Registry Number	118-71-8
PubChem CID	8369
Molecular formula	C6H6O3
IUPAC name	3-hydroxy-2-methylpyran-4-one
UNII (FDA)	3A9RD92BS4
FEMA number	2656
JECFA number	1480

Computed Descriptors

Molecular Weight	126.11
XLogP3	0.4
Hydrogen Bond Donor Count	1
Hydrogen Bond Acceptor Count	3
Rotatable Bond Count	0
Exact Mass	126.031694049
Monoisotopic Mass	126.031694049
Topological Polar Surface Area	46.5
Heavy Atom Count	9
Formal Charge	0

Physical & Chemical Properties

Boiling Point	Sublimes at 93 °C
Melting Point	324 to 327 °F (NTP, 1992)
Melting Point	161.5 °C
Melting Point	161 - 162 °C
Solubility	1 to 10 mg/mL at 72 °F (NTP, 1992)
Solubility	In water, 10900 mg/L at 15 °C
Solubility	10.9 mg/mL at 15 °C
Vapor Pressure	0.000507 [mmHg]
LogP	log Kow = 0.09
LogP	0.09

Physical description & handling notes

• Maltol is a white crystalline powder with a fragrant caramel-butterscotch odor. pH (5% aqueous solution) 5.3. (NTP, 1992)
• Other Solid; Dry Powder; Liquid
• Solid with a fragrant odor like caramel; [Merck Index] White powder; [Alfa Aesar MSDS]
• Solid
• White crystalline powder; Caramel-butterscotch aroma
• Monoclinic prisms from chloroform, orthorhombic bypyramidal crystals + monoclinic prisms from 50% alcohol

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT, NUTRITIVE SWEETENER, PROCESSING AID Flavoring Agents FLAVOURING_AGENTFood Additives -> FLAVOUR_ENHANCER; STABILIZ: Flavouring Agent No safety concern at current levels of intake when used as a flavouring agent The previously established ADI for maltol was withdrawn by the Committee.
GHS notification summary	15.5% (303 / 1955)

GHS Hazard Classification

GHS notification summary	15.5% (303 / 1955)
Reported hazard statements	H302 (84.5%), H341, H315, H319, H335

Documented Uses

• Flavoring agent, to impart "freshly baked" odor and flavor to breads and cakes.
• Table: Reported uses (ppm): (Flavor and Extract Manufacturers' Association, 1994) [Table#8335]
• Flavouring Agent -> FLAVOURING_AGENTFood Additives -> FLAVOUR_ENHANCER; STABILIZER -> JECFA Functional Classes
• Flavoring Agents -> JECFA Flavorings Index
• Information on 6 consumer products that contain Maltol in the following categories is provided:
• By alkaline hydrolysis of streptomycin salts; also from piperdine to pyromeconic acid and subsequent methylation at the 2 position.

Synonyms

MALTOL; 118-71-8; 3-Hydroxy-2-methyl-4H-pyran-4-one; 3-Hydroxy-2-methyl-4-pyrone; Larixinic acid; Palatone; Larixic acid; Talmon; Vetol; Veltol; Corps praline; 4H-Pyran-4-one, 3-hydroxy-2-methyl-; 3-hydroxy-2-methylpyran-4-one; 2-Methyl-3-hydroxy-4-pyrone; 2-Methyl pyromeconic acid; 2-Methylpyromeconic acid

Frequently Asked Questions

What are the CAS number and molecular formula of Maltol?

CAS 118-71-8; molecular formula C6H6O3; molecular weight — g/mol.

What other names is Maltol known by?

MALTOL, 118-71-8, 3-Hydroxy-2-methyl-4H-pyran-4-one, 3-Hydroxy-2-methyl-4-pyrone, Larixinic acid, Palatone.

What is the regulatory status of Maltol?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT, NUTRITIVE SWEETENER, PROCESSING AID; Flavoring Agents.

Is Maltol classified as hazardous?

15.5% of GHS notifications report no hazard classification (303 of 1955).

What are the key physical properties of Maltol?

Boiling Point: Sublimes at 93 °C; Melting Point: 324 to 327 °F (NTP, 1992); Melting Point: 161.5 °C; Melting Point: 161 - 162 °C.

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.