Ethyl maltol
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.
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| Names | |
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| Preferred IUPAC name
2-Ethyl-3-hydroxy-4H-pyran-4-one | |
| Other names
2-Ethyl-3-hydroxy-4-pyranone 2-Ethyl pyromeconic acid 2-Ethyl-3-hydroxy-4-pyrone | |
| Identifiers | |
3D model (JSmol) |
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| ChEMBL | |
| ChemSpider | |
| ECHA InfoCard | 100.023.256 |
| E number | E637 (flavour enhancer) |
PubChem CID |
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| UNII | |
CompTox Dashboard (EPA) |
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| Properties | |
| C7H8O3 | |
| Molar mass | 140.138 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| R-phrases (outdated) | R22 |
| S-phrases (outdated) | S36 |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
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| Infobox references | |
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
- 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
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