Ethyl maltol

Ethyl maltol^[1]

Names
IUPAC name 2-Ethyl-3-hydroxy-4-pyranone
Other names 2-Ethyl pyromeconic acid, 2-ethyl-3-hydroxy-4-pyrone
Identifiers
CAS Number	4940-11-8
ChEMBL	ChEMBL121557
ChemSpider	19804
Jmol interactive 3D	Image
PubChem	21059
InChI InChI=1S/C7H8O3/c1-2-6-7(9)5(8)3-4-10-6/h3-4,9H,2H2,1H3 Key: YIKYNHJUKRTCJL-UHFFFAOYSA-N InChI=1/C7H8O3/c1-2-6-7(9)5(8)3-4-10-6/h3-4,9H,2H2,1H3 Key: YIKYNHJUKRTCJL-UHFFFAOYAY
SMILES CCC1=C(C(=O)C=CO1)O
Properties
Chemical formula	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)
Hazards
R-phrases	R22
S-phrases	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

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

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