Maltol
- Formula: C6H6O3
- Molecular weight: 126.1100
- 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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- Other data available:
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Normal alkane RI, non-polar column, temperature ramp
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-5 MS | ZB-5 | SLB-5MS | Elite-5MS | DB-5 |
Column length (m) | 30. | 30. | 10. | 30. | 60. |
Carrier gas | Helium | Helium | Helium | He | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.18 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.18 | 0.5 | |
Tstart (C) | 70. | 40. | 40. | 40. | 50. |
Tend (C) | 200. | 280. | 295. | 280. | 250. |
Heat rate (K/min) | 3. | 6. | 10. | 4. | 4. |
Initial hold (min) | 2. | 1. | 1.5 | 5. | 5. |
Final hold (min) | 18. | 9. | 10. | ||
I | 1119. | 1122. | 1139. | 1109. | 1110. |
Reference | Jerkovic and Marijanovic, 2010 | Harrison and Priest, 2009 | Risticevic, Carasek, et al., 2008 | Tava, Pecetti, et al., 2007 | Fadel, Mageed, et al., 2006 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | HP-5MS | DB-5 MS | OV-101 | HP-5 | HP-1 |
Column length (m) | 30. | 30. | 15. | 50. | 25. |
Carrier gas | He | ||||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.32 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.52 | ||
Tstart (C) | 50. | 40. | 35. | 35. | 35. |
Tend (C) | 280. | 200. | 250. | 250. | 250. |
Heat rate (K/min) | 5. | 8. | 6. | 2. | 4. |
Initial hold (min) | 4. | 3. | 15. | ||
Final hold (min) | 10. | 20. | 45. | ||
I | 1118. | 1106. | 1070. | 1112. | 1104. |
Reference | Kim, Abd El-Aty, et al., 2006 | Schirack, Drake, et al., 2006 | Friedrich, Acree, et al., 2001 | Boylston and Viniyard, 1998 | Ong, Acree, et al., 1998 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary |
---|---|---|---|
Active phase | DB-1 | DB-1 | DB-5 |
Column length (m) | 60. | 60. | 60. |
Carrier gas | He | ||
Substrate | |||
Column diameter (mm) | 0.32 | 0.25 | 0.25 |
Phase thickness (μm) | 1.0 | 0.25 | |
Tstart (C) | 40. | 30. | 40. |
Tend (C) | 280. | 200. | 250. |
Heat rate (K/min) | 2. | 4. | 2. |
Initial hold (min) | 25. | 5. | |
Final hold (min) | 20. | ||
I | 1085. | 1070. | 1112. |
Reference | Tai and Ho, 1998 | Buttery, Ling, et al., 1997 | Lee, Macku, et al., 1991 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane RI, non-polar column, temperature ramp, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Jerkovic and Marijanovic, 2010
Jerkovic, I.; Marijanovic, Z.,
Oak (Quercus frainetto Ten.) honeydaw honey - approach to screening of volatile organic composition and antioxidant capacity (DPPH and FRAP assay),
Molecules, 2010, 15, 5, 3744-3756, https://doi.org/10.3390/molecules15053744
. [all data]
Harrison and Priest, 2009
Harrison, B.M.; Priest, F.G.,
Composition of peaks used in the preparation of malt for Scotch Whisky production - influence of geographical source and extraction depth,
J. Agric. Food Chem., 2009, 57, 6, 2385-2391, https://doi.org/10.1021/jf803556y
. [all data]
Risticevic, Carasek, et al., 2008
Risticevic, S.; Carasek, E.; Pawliszyn, J.,
Headspace solid-phase microextraction-gas chromatographic-time-of-flight mass spectrometric methodology for geographical origin verification of coffee,
Anal. Chim. Acta, 2008, 617, 1-2, 72-84, https://doi.org/10.1016/j.aca.2008.04.009
. [all data]
Tava, Pecetti, et al., 2007
Tava, A.; Pecetti, L.; Ricci, M.; Pagnotta, M.A.; Russi, L.,
Volatile compounds from leaves and flowers of Bituminaria bituminosa (L.) Stirt. (Fabaceae) from Italy,
Flavour Fragr. J., 2007, 22, 5, 363-370, https://doi.org/10.1002/ffj.1806
. [all data]
Fadel, Mageed, et al., 2006
Fadel, H.H.M.; Mageed, M.A.A.; Samad, A.K.M.E.A.; Lotfy, S.N.,
Cocoa substitute: Evaluation of sensory qualities and flavour stability,
Eur. Food Res. Technol., 2006, 223, 1, 125-131, https://doi.org/10.1007/s00217-005-0162-3
. [all data]
Kim, Abd El-Aty, et al., 2006
Kim, M.R.; Abd El-Aty, A.M.; Kim, I.S.; Shim, J.H.,
Determination of volatile flavor components in danggui cultivars by solvent free injection and hydrodistillation followed by gas chromatographic-mass spectrometric analysis,
J. Chromatogr. A, 2006, 1116, 1-2, 259-264, https://doi.org/10.1016/j.chroma.2006.03.060
. [all data]
Schirack, Drake, et al., 2006
Schirack, A.V.; Drake, M.A.; Sander, T.H.; Sandeep, K.P.,
Characterization of aroma-active compounds in microwave blanched peanuts,
J. Food Sci., 2006, 71, 9, c513-c520, https://doi.org/10.1111/j.1750-3841.2006.00173.x
. [all data]
Friedrich, Acree, et al., 2001
Friedrich, J.E.; Acree, T.E.; Lavin, E.H.,
Selecting standards for gas chromatography - olfactometry,
Am. Chem. Soc. Symp. Ser., 2001, 782, 148-155. [all data]
Boylston and Viniyard, 1998
Boylston, T.D.; Viniyard, B.T.,
Isolation of volatile flavor compounds from peanut butter using purge-and-trap technique
in Instrumental Methods in Food and Beverage Analysis, D. Wetzel and G. Charalambous, ed(s)., 1998, 225-243. [all data]
Ong, Acree, et al., 1998
Ong, P.K.C.; Acree, T.E.; Lavin, E.H.,
Characterization of volatiles in rambutan fruit (Nephelium lappaceum L.),
J. Agric. Food Chem., 1998, 46, 2, 611-615, https://doi.org/10.1021/jf970665t
. [all data]
Tai and Ho, 1998
Tai, C.-Y.; Ho, C.-T.,
Influence of glutathione oxidation and pH on thermal formation of Maillard-type volatile compounds,
J. Agric. Food Chem., 1998, 46, 6, 2260-2265, https://doi.org/10.1021/jf971111t
. [all data]
Buttery, Ling, et al., 1997
Buttery, R.G.; Ling, L.C.; Stern, D.J.,
Studies on popcorn aroma and flavor volatiles,
J. Agric. Food Chem., 1997, 45, 3, 837-843, https://doi.org/10.1021/jf9604807
. [all data]
Lee, Macku, et al., 1991
Lee, S.-R.; Macku, C.; Shibamoto, T.,
Isolation and identification of headspace volatiles formed in heated butter,
J. Agric. Food Chem., 1991, 39, 11, 1972-1975, https://doi.org/10.1021/jf00011a017
. [all data]
Notes
Go To: Top, Normal alkane RI, non-polar column, temperature ramp, References
- Symbols used in this document:
Tend Final temperature Tstart Initial temperature - Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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