Ethyl maltol
From Infogalactic: the planetary knowledge core
Names | |
---|---|
IUPAC name
2-Ethyl-3-hydroxy-4-pyranone
|
|
Other names
2-Ethyl pyromeconic acid, 2-ethyl-3-hydroxy-4-pyrone
|
|
Identifiers | |
4940-11-8 | |
ChEMBL | ChEMBL121557 |
ChemSpider | 19804 |
Jmol 3D model | Interactive image |
PubChem | 21059 |
|
|
|
|
Properties | |
C7H8O3 | |
Molar mass | 140.14 g/mol |
Appearance | White crystalline powder |
Melting point | 85 to 95 °C (185 to 203 °F; 358 to 368 K) |
Boiling point | 161 °C (322 °F; 434 K) |
Vapor pressure | {{{value}}} |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
|
|
verify (what is ?) | |
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 caramalized sugar and cooked 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.
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