Ethyl maltol
Names
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)
ChEBI
ChEMBL
ChemSpider
ECHA InfoCard 100.023.256
EC Number
  • 225-582-5
KEGG
RTECS number
  • UQ0840000
UNII
  • InChI=1S/C7H8O3/c1-2-6-7(9)5(8)3-4-10-6/h3-4,9H,2H2,1H3 checkY
    Key: YIKYNHJUKRTCJL-UHFFFAOYSA-N checkY
  • InChI=1/C7H8O3/c1-2-6-7(9)5(8)3-4-10-6/h3-4,9H,2H2,1H3
    Key: YIKYNHJUKRTCJL-UHFFFAOYAY
  • CCC1=C(C(=O)C=CO1)O
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
GHS labelling:
GHS07: Exclamation mark
Warning
H302
P264, P270, P301+P312, P330, P501
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
☒N verify (what is checkY☒N ?)
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 or as caramelized 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.

Original patent:[3]

References

  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
  3. ↑ Charles R Stephens Jr & Robert P Allingham, U.S. Patent 3,446,629 (1969 to Pfizer Inc).
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