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Product Name: |
Natural Maltol |
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CAS: |
118-71-8 |
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MF: |
C6H6O3 |
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MW: |
126.11 |
|
EINECS: |
204-271-8 |
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Mol File: |
118-71-8.mol |
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Melting point |
160-164 °C(lit.) |
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Boiling point |
205 °C |
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density |
1.046 g/mL at 25 °C |
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FEMA |
2656 | MALTOL |
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refractive index |
n20/D 1.541 |
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Fp |
198 °F |
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storage temp. |
Store below +30°C. |
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solubility |
methanol: 50 mg/mL, clear |
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form |
Liquid |
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pka |
8.41±0.10(Predicted) |
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color |
Clear colorless |
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PH |
5.3 (0.5g/l, H2O) |
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explosive limit |
25% |
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Water Solubility |
1.2 g/100 mL (25 ºC) |
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JECFA Number |
1480 |
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Merck |
14,5713 |
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BRN |
112169 |
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InChIKey |
XPCTZQVDEJYUGT-UHFFFAOYSA-N |
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CAS DataBase Reference |
118-71-8(CAS DataBase Reference) |
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NIST Chemistry Reference |
3-Hydroxy-2-methyl-4h-pyran-4-one(118-71-8) |
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EPA Substance Registry System |
Maltol (118-71-8) |
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Hazard Codes |
Xn,Xi |
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Risk Statements |
22-38-36/37/38-41-20/22 |
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Safety Statements |
37-37/39-26-36-36/37/39-36/37 |
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RIDADR |
UN 3334 |
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WGK Germany |
3 |
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RTECS |
UQ1050000 |
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Autoignition Temperature |
1364 °F |
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Hazard Note |
Irritant |
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TSCA |
Yes |
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HS Code |
29329995 |
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Description |
Maltol has a warm, sweet, fruity odor and a jam-like odor in solution. |
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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. |
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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. |
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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. |
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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. |
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Uses |
A fragrance molecule used in flavor enhancers and fragrances. |
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Uses |
Flavoring agent, to impart "freshly baked" odor and flavor to bread and cakes. |
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Chemical Synthesis |
By alkaline hydrolysis of streptomycin salts; also from piperdine to pyromeconic acid and subsequent methylation at the 2 position. |
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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. |
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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.] |
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Incompatibilities |
Concentrated solutions in metal containers, including some grades of stainless steel, may discolor on storage. |
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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. |
