Maltol
- Formula: C6H6O3
- Molecular weight: 126.1100
- IUPAC Standard InChI: InChI=1S/C6H6O3/c1-4-6(8)5(7)2-3-9-4/h2-3,8H,1H3
- IUPAC Standard InChIKey: XPCTZQVDEJYUGT-UHFFFAOYSA-N
- CAS Registry Number: 118-71-8
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
The 3d structure may be viewed using Java or Javascript. - Other names: 4H-Pyran-4-one, 3-hydroxy-2-methyl-; Larixic acid; Larixinic acid; Palatone; 3-Hydroxy-2-methyl-4-pyrone; 3-Hydroxy-2-methylpyrone; 3-Hydroxy-2-methyl-4-pyranone; 3-Hydroxy-2-methyl-1,4-pyrone; Corps praline; Talmon; Vetol; 2-Methyl pyromeconic acid; 2-Methyl-3-hydroxy-4-pyrone; 3-Hydroxy-2-methyl-γ-pyrone; 3-Hydroxy-2-methyl-4H-pyran-4-one; 2-Methyl-3-oxy-γ-pyrone; Veltol; 2-Methyl-3-hydroxy-4-pyranone; 3-hydroxy-2-methylpyran-4-one; 5-Hydroxy-6-methyl-4H-pyran-4-one; NSC 2829; 5-Hydroxy-6-methyl-4H-pyran-4-one (maltol); 3-hydroxy-2-methyl-4-pyrone (maltol); 2-methyl-3-hydroxy-4-pyranone (maltol); 2-hydroxy-3-methyl-4H-pyran-4-one (maltol); 3-Hydroxy-2-methyl-4H-pyranone; 3-Hydroxy-2-methyl-4H-pyran-4-one (maltol); 3-Hydroxy-2-methyl-4(4H)-pyranone; 3-Hydroxy-2-pyran-4-one (maltol)
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Van Den Dool and Kratz RI, non-polar column, custom temperature program
Go To: Top, References, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | HP-5MS | HP-5 | SE-54 | SE-54 | SE-54 |
| Column length (m) | 30. | 50. | 30. | 30. | 25. |
| Carrier gas | He | He | He | He | |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.2 | 0.32 | 0.25 | 0.32 |
| Phase thickness (μm) | 0.25 | 0.5 | 0.25 | 0.25 | 0.5 |
| Program | 60C (1 min) => 5 C/min => 210C => 10 C/min => 280C (15 min) | 40C(3min) => 10C/min => 60C =3C/min => 150C => 20C/min => 250C (5min) | 35C(1min) => 6C/min => 150C => 10C/min => 230C | 35C(2min) => 40C/min => 60C => 6C/min => 180C 20C/min => 240C(10min) | 35C (2min) => 4C/min => 150C => 10C/min => 240C |
| I | 1110.8 | 1141. | 1110. | 1110. | 1110. |
| Reference | Andriamaharavo, 2014 | Boué, Shih, et al., 2003 | Engel, Hoffmann, et al., 2001 | Zimmermann and Schieberle, 2000 | Fickert and Schieberle, 1998 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary |
|---|---|
| Active phase | DB-5 |
| Column length (m) | 30. |
| Carrier gas | He |
| Substrate | |
| Column diameter (mm) | 0.32 |
| Phase thickness (μm) | 1.0 |
| Program | 5 0C (0.5 min) -> (1 min) 60 0C (5 min) 4 0C/min -> 250 0C |
| I | 1110. |
| Reference | Beal and Mottram, 1994 |
| Comment | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz RI, non-polar column, custom temperature program, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Andriamaharavo, 2014
Andriamaharavo, N.R.,
Retention Data. NIST Mass Spectrometry Data Center., NIST Mass Spectrometry Data Center, 2014. [all data]
Boué, Shih, et al., 2003
Boué, S.M.; Shih, B.Y.; Carter-Wientjes, C.H.; Cleveland, T.E.,
Identification of volatile compounds in soybean at various developmental stages using solid phase microextraction,
J. Agric. Food Chem., 2003, 51, 17, 4873-4876, https://doi.org/10.1021/jf030051q
. [all data]
Engel, Hoffmann, et al., 2001
Engel, W.; Hoffmann, T.; Schieberle, P.,
Characterization of 3,4-dihydroxy-3-hexen-2,5-dione as the first open-chain caramel-like smelling flavor compound,
Eur. Food Res. Technol., 2001, 213, 2, 104-106, https://doi.org/10.1007/s002170100351
. [all data]
Zimmermann and Schieberle, 2000
Zimmermann, M.; Schieberle, P.,
Important odorants of sweet bell pepper powder (Capsicum annuum cv. annuum): differences between samples of Hungarian and Morrocan origin,
Eur. Food Res. Technol., 2000, 211, 3, 175-180, https://doi.org/10.1007/s002170050019
. [all data]
Fickert and Schieberle, 1998
Fickert, B.; Schieberle, P.,
Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses,
Nahrung, 1998, 42, 6, 371-375, https://doi.org/10.1002/(SICI)1521-3803(199812)42:06<371::AID-FOOD371>3.0.CO;2-V
. [all data]
Beal and Mottram, 1994
Beal, A.D.; Mottram, D.S.,
Compounds contributing to the characteristic aroma of malted barley,
J. Agric. Food Chem., 1994, 42, 12, 2880-2884, https://doi.org/10.1021/jf00048a043
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz RI, non-polar column, custom temperature program, References
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