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Merck
CN

18299

Maltol

analytical standard

Synonym(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

Empirical Formula (Hill Notation):
C6H6O3
CAS Number:
118-71-8
Molecular Weight:
126.11
UNSPSC Code:
85151701
NACRES:
NA.24
PubChem Substance ID:
329751660
EC Number:
204-271-8
Beilstein/REAXYS Number:
112169
MDL number:
MFCD00006578

Key Documents

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Product Name

Maltol, analytical standard

InChI key

XPCTZQVDEJYUGT-UHFFFAOYSA-N

InChI

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

SMILES string

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

grade

analytical standard

assay

≥97.0% (GC)

autoignition temp.

1364 °F

shelf life

limited shelf life, expiry date on the label

expl. lim.

25 %

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

mp

159-162 °C
160-164 °C (lit.)

application(s)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

format

neat

Quality Level

100

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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.

General description

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.

pictograms

Exclamation mark
GHS07

signalword

Warning

hcodes

H302

Hazard Classifications

Acute Tox. 4 Oral

Storage Class

11 - Combustible Solids

wgk

WGK 2

flash_point_f

Not applicable

flash_point_c

Not applicable

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Certificates of Analysis (COA)

Lot/Batch Number
BCCM6124
BCCK3575
BCCH1416
BCCG9840
BCCC4575

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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)
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)
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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