Ethyl maltol

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Ethyl maltol
Ethyl maltol.png
Names
IUPAC name
2-Ethyl-3-hydroxy-4-pyranone
Other names
2-Ethyl pyromeconic acid, 2-ethyl-3-hydroxy-4-pyrone
Identifiers
4940-11-8 YesY
ChEMBL ChEMBL121557 N
ChemSpider 19804 N
Jmol 3D model Interactive image
PubChem 21059
UNII L6Q8K29L05 N
Properties
C7H8O3
Molar mass 140.14 g·mol−1
Appearance White crystalline powder
Melting point 85 to 95 °C (185 to 203 °F; 358 to 368 K)[1]
Boiling point 161 °C (322 °F; 434 K)
Hazards
R-phrases R22
S-phrases S36
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
N verify (what is YesYN ?)
Infobox references

Ethyl maltol is an organic compound that is a 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 caramelized 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.

References[edit]

  1. ^ Ethyl maltol at Sigma-Aldrich
  2. ^ 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