Maltol is a naturally occurring organic compound that gives a sweet, caramel-like aroma. Found in larch tree bark, pine needles, and roasted malt (from which it gets its name), maltol is used to impart a sweet, baked goods aroma to perfumes and foods.
In perfumery, maltol is used to add sweetness and depth to fragrances, often in gourmand perfumes that aim to replicate the aroma of sweet foods or desserts.
IUPAC Name: 3-hydroxy-2-methylpyran-4-oneCAS Number: 118-71-8
Molecular Formula: C6H6O3
Molecular Weight: 126.11 g/mol
Boiling Point: 199 °F (93 °C) at 760 mmHg
Melting Point: 161.5 °C (324 to 327 °F)
Class: Lactone
Use/s: Scent
Synonyms
1: MALTOL 2: 3-Hydroxy-2-methyl-4-pyrone 3: 3-Hydroxy-2-methyl-4H-pyran-4-one 4: Larixinic acid 5: Palatone 6: Larixic acid 7: Talmon 8: Vetol 9: Veltol
Chemist Says
Maltol is a white crystalline powder with a fragrant caramel-butterscotch odor. pH (5% aqueous solution) 5.3. (NTP, 1992)
Scent: Caramel, Butterscotch
Scent profile
Scent profiles are inherently subjective and can significantly differ among individuals, and may also be influenced by the conditions at the time of evaluation. The information provided here is a synthesis of data from diverse sources, including books, cross-references, artificial intelligence analyses, and chemical research sites, aiming to present a comprehensive overview. We've distilled this information to highlight the most frequently observed scent profiles for each molecule or compound, offering a generalized perspective.
1: Sweet
2: Caramel, Sweet, Baked Bread
3: Fragrant, caramel-like odor
Irritant