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)
- Permanent link for this species. Use this link for bookmarking this species for future reference.
- Information on this page:
- Other data available:
- Options:
Van Den Dool and Kratz RI, 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 | DB-Wax | FFAP | OV-351 | DB-Wax | DB-Wax |
Column length (m) | 30. | 30. | 50. | 30. | 30. |
Carrier gas | He | He | |||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.32 | 0.25 | 0.25 |
Phase thickness (μm) | 0.5 | 0.25 | 0.2 | 0.25 | 0.25 |
Tstart (C) | 40. | 40. | 60. | 40. | 40. |
Tend (C) | 250. | 240. | 220. | 200. | 200. |
Heat rate (K/min) | 4. | 6. | 5. | 10. | 10. |
Initial hold (min) | 5. | 2. | 5. | 5. | |
Final hold (min) | 15. | 10. | 15. | 15. | |
I | 1965. | 1967. | 1961. | 1991. | 1943. |
Reference | Pozo-Bayon M.A., Ruiz-Rodriguez A., et al., 2007 | Steinhaus and Schieberle, 2007 | Bonvehí, 2005 | Avsar, Karagul-Yuceer, et al., 2004 | Avsar, Karagul-Yuceer, et al., 2004 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | DB-Wax | DB-FFAP | DB-FFAP | DB-FFAP |
Column length (m) | 30. | 30. | 30. | 30. | 30. |
Carrier gas | Helium | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 0.50 | 0.5 | 0.25 | 0.25 | 0.25 |
Tstart (C) | 40. | 40. | 35. | 35. | 35. |
Tend (C) | 240. | 230. | 200. | 200. | 200. |
Heat rate (K/min) | 7. | 5. | 10. | 10. | 10. |
Initial hold (min) | 2. | 5. | 5. | 5. | |
Final hold (min) | 5. | 10. | 30. | 30. | 30. |
I | 2002. | 2012. | 1963. | 1943. | 1949. |
Reference | Bell, 2004 | Mahajan, Goddik, et al., 2004 | Karagül-Yüceer, Vlahovich, et al., 2003 | Karagül-Yüceer, Cadwallader, et al., 2002 | Karagül-Yüceer, Cadwallader, et al., 2002 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | DB-FFAP | DB-Wax | Supelcowax-10 | Supelcowax-10 |
Column length (m) | 30. | 15. | 30. | 60. | 60. |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 1. | 0.25 | 0.25 | 0.25 | 0.25 |
Tstart (C) | 40. | 30. | 35. | 35. | 35. |
Tend (C) | 200. | 225. | 200. | 195. | 195. |
Heat rate (K/min) | 10. | 10. | 10. | 2. | 2. |
Initial hold (min) | 5. | 2. | 5. | 5. | |
Final hold (min) | 30. | 20. | 30. | 90. | 90. |
I | 1996. | 1953. | 1978. | 1969. | 1968. |
Reference | Wu and Cadwallader, 2002 | Zhou, Wintersteen, et al., 2002 | Karagül-Yüceer, Drake, et al., 2001 | Chung, 2000 | Chung, 1999 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary |
---|---|
Active phase | DB-Wax |
Column length (m) | 60. |
Carrier gas | |
Substrate | |
Column diameter (mm) | 0.25 |
Phase thickness (μm) | 0.25 |
Tstart (C) | 50. |
Tend (C) | 230. |
Heat rate (K/min) | 2. |
Initial hold (min) | 4. |
Final hold (min) | 30. |
I | 1968. |
Reference | Shiratsuchi, Shimoda, et al., 1993 |
Comment | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz RI, 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.
Pozo-Bayon M.A., Ruiz-Rodriguez A., et al., 2007
Pozo-Bayon M.A.; Ruiz-Rodriguez A.; Pernin K.; Cayot N.,
Influence of eggs on the aroma composition of a sponge cake and on the aroma release in model studies on flavored sponge cakes,
J. Agric. Food Chem., 2007, 55, 4, 1418-1426, https://doi.org/10.1021/jf062203y
. [all data]
Steinhaus and Schieberle, 2007
Steinhaus, P.; Schieberle, P.,
Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science,
J. Agric. Food Chem., 2007, 55, 15, 6262-6269, https://doi.org/10.1021/jf0709092
. [all data]
Bonvehí, 2005
Bonvehí, J.S.,
Investigation of aromatic compounds in roasted cocoa powder,
Eur. Food Res. Technol., 2005, 221, 1-2, 19-29, https://doi.org/10.1007/s00217-005-1147-y
. [all data]
Avsar, Karagul-Yuceer, et al., 2004
Avsar, Y.K.; Karagul-Yuceer, Y.; Drake, M.A.; Singh, T.K.; Yoon, Y.; Cadwallader, K.R.,
Characterization of nutty flavor in cheddar cheese,
J. Dairy Sci., 2004, 87, 7, 1999-2010, https://doi.org/10.3168/jds.S0022-0302(04)70017-X
. [all data]
Bell, 2004
Bell, W.A.-M.,
Examination of Aroma Volatiles Formed from Thermal Processing of Florida Reconstituted Grapefruit Juice. A Thesis presented to the graduate school of the university of Florida in partial fulfillment of the requirements for the degree of master of science, 2004. [all data]
Mahajan, Goddik, et al., 2004
Mahajan, S.S.; Goddik, L.; Qian, M.C.,
Aroma Compounds in Sweet Whey Powder,
J. Dairy Sci., 2004, 87, 12, 4057-4063, https://doi.org/10.3168/jds.S0022-0302(04)73547-X
. [all data]
Karagül-Yüceer, Vlahovich, et al., 2003
Karagül-Yüceer, Y.; Vlahovich, K.N.; Drake, M.A.; Cadwallader, K.R.,
Characteristic aroma components of rennet casein,
J. Agric. Food Chem., 2003, 51, 23, 6797-6801, https://doi.org/10.1021/jf0345806
. [all data]
Karagül-Yüceer, Cadwallader, et al., 2002
Karagül-Yüceer, Y.; Cadwallader, K.R.; Drake, M.A.,
Volatile flavor components of stored nonfat dry milk,
J. Agric. Food Chem., 2002, 50, 2, 305-312, https://doi.org/10.1021/jf010648a
. [all data]
Wu and Cadwallader, 2002
Wu, Y.-F.G.; Cadwallader, K.R.,
Characterization of the aroma of a meatlike process flavoring from soybean-based enzyme-hydrolyzed vegetable protein,
J. Agric. Food Chem., 2002, 50, 10, 2900-2907, https://doi.org/10.1021/jf0114076
. [all data]
Zhou, Wintersteen, et al., 2002
Zhou, Q.; Wintersteen, C.L.; Cadwallader, K.R.,
Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey,
J. Agric. Food Chem., 2002, 50, 7, 2016-2021, https://doi.org/10.1021/jf011436g
. [all data]
Karagül-Yüceer, Drake, et al., 2001
Karagül-Yüceer, Y.; Drake, M.; Cadwallader, K.R.,
Aroma-active components of nonfat dry milk,
J. Agric. Food Chem., 2001, 49, 6, 2948-2953, https://doi.org/10.1021/jf0009854
. [all data]
Chung, 2000
Chung, H.Y.,
Volatile flavor components in red fermented soybean (Glycine max) curds,
J. Agric. Food Chem., 2000, 48, 5, 1803-1809, https://doi.org/10.1021/jf991272s
. [all data]
Chung, 1999
Chung, H.Y.,
Volatile components in fermented soybean (Glycine max) curds,
J. Agric. Food Chem., 1999, 47, 7, 2690-2696, https://doi.org/10.1021/jf981166a
. [all data]
Shiratsuchi, Shimoda, et al., 1993
Shiratsuchi, H.; Shimoda, M.; Minegishi, Y.; Osajima, Y.,
Isolation and identification of volatile flavor compounds in nonfermented coarse-cut sausage. Flavor as a quality factor of nonfermented sausage. 1,
J. Agric. Food Chem., 1993, 41, 4, 647-652, https://doi.org/10.1021/jf00028a027
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz RI, 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
- The National Institute of Standards and Technology (NIST) uses its best efforts to deliver a high quality copy of the Database and to verify that the data contained therein have been selected on the basis of sound scientific judgment. However, NIST makes no warranties to that effect, and NIST shall not be liable for any damage that may result from errors or omissions in the Database.
- Customer support for NIST Standard Reference Data products.