Ethyl maltol
From Wikipedia, the free encyclopedia
| Ethyl maltol[1] | |
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2-Ethyl-3-hydroxy-4-pyranone |
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Other names
2-Ethyl pyromeconic acid, 2-ethyl-3-hydroxy-4-pyrone |
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| Identifiers | |
| CAS number | 4940-11-8  |
| PubChem | 21059 |
| Jmol-3D images | Image 1 |
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| Properties | |
| Molecular formula | C7H8O3 |
| Molar mass | 140.14 g/mol |
| Appearance | White crystalline powder |
| Melting point |
85–95 °C |
| Boiling point |
161 °C, 434 K, 322 °F |
| Hazards | |
| R-phrases | R22 |
| S-phrases | S36 |
 (verify) (what is:  / ?)Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) |
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| Infobox references | |
Ethyl maltol is an organic compound that is common flavourant in some confectioneries. It is related to the more common flavorant maltol by replacement of the methyl group by an ethyl group.[2] It is a white solid with a sweet smell that can be described as caramalized sugar and cooked fruit.
The conjugate base derived from ethylmaltol, again like maltol, has a high affinity for iron, forming a red coordination complex. In such compounds, the heterocycle is a bidentate ligand.
[edit] References
- ^ Ethyl maltol at Sigma-Aldrich
- ^ Erich Lück and Gert-Wolfhard von Rymon Lipinski "Foods, 3. Food Additives" in Ullmann's Encyclopedia of Industrial Chemistry, 2002, Wiley-VCH, Weinheim. doi: 10.1002/14356007.a11_561
