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.
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Preferred IUPAC name
2-Ethyl-3-hydroxy-4H-pyran-4-one | |
Other names
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3D model (JSmol)
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ChEBI |
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ChEMBL |
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ChemSpider |
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ECHA InfoCard | 100.023.256 |
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KEGG |
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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) |
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GHS labelling: | |
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).
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Infobox references
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The conjugate base derived from ethylmaltol, again like maltol, has a high affinity for iron, forming a red coordination complex[citation needed]. In such compounds, the heterocycle is a bidentate ligand.
Original patent:[3]