Name | ethylmaltol |
Synonyms | ethylmaltol Ethyl Maltol ETHYLMALTOL FCCIV 2-Ethyl-3-hydroxy-4-pyrone 3-HYDROXY-2-ETHYL-4-PYRONE 2-Ethyl-3-hydroxy-4H-pyran-4-one Ethylmaltol (Subject To Patent Free) 3-Hydroxy-2-ethyl-4-pyrone,ethyl maltol 6-ETHYL-3-HYDROXY-2-METHYL-4H-PYRAN-4-ONE PYRAN-4-ONE,3-HYDROXY-2-METHYL-,2-ETHYLESTER 2-Ethyl-3-hydroxy-4H-pyran-4-one, Ethyl maltol |
CAS | 4940-11-8 |
EINECS | 225-582-5 |
InChI | InChI=1/C7H8O3/c1-2-6-7(9)5(8)3-4-10-6/h3-4,9H,2H2,1H3 |
Molecular Formula | C7H8O3 |
Molar Mass | 140.14 |
Density | 1.1624 (rough estimate) |
Melting Point | 85-95 °C (lit.) |
Boling Point | 196.62°C (rough estimate) |
JECFA Number | 1481 |
Water Solubility | 9.345g/L at 24℃ |
Solubility | Soluble in hot water, ethanol and other organic solvents, slightly soluble in water. |
Vapor Presure | 0.2Pa at 24℃ |
Appearance | White or yellowish needle crystal or crystalline powder |
Color | White to Pale Yellow |
Merck | 14,3824 |
pKa | 8.38±0.10(Predicted) |
Storage Condition | 2-8°C |
Refractive Index | 1.4850 (estimate) |
MDL | MFCD00059795 |
Physical and Chemical Properties | Melting point 85-95°C |
Use | It is used in food, tobacco, cosmetics and other industries, and has the effect of flavoring, fixing and sweetening. |
Hazard Symbols | Xn - Harmful |
Risk Codes | 22 - Harmful if swallowed |
Safety Description | 36 - Wear suitable protective clothing. |
WGK Germany | 3 |
RTECS | UQ0840000 |
HS Code | 29329990 |
Toxicity | LD50 orally in male mice, male rats, female rats, chicks (mg/kg): 780, 1150, 1200, 1270 (Gralla) |
white or yellowish needle-like crystals or crystalline powder with a sweet caramel aroma.
with starch as raw material, it is obtained by fermentation, etherification, oxidation, debenzylation, decarboxylation, condensation and reduction. Also can be furfuryl alcohol chlorination, hydrolysis, and then condensation, reduction system. Or from furfural and ethyl magnesium bromide reaction, oxidation, hydrolysis.
is a broad-spectrum, high-efficiency flavoring and sweetening agent, and is also a flavor improver and fixative. With acid suppression, suppression, in addition to stimulation, anti-corrosion and other effects. The flavor is 4~6 times stronger than that of maltol, which has a significant effect on the aroma. Widely used in spices, baked goods and used in the preparation of sweets, cakes, chocolate and tobacco and alcohol flavor. Generally in the candy and chewing gum 5~10 mg/kg; Ice cream, seasoning, jelly 5~15mg/kg; Soft drinks 1- 5~6 mg/kg.