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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- Information on this page:
- Other data available:
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Normal alkane 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 | HP-FFAP | HP-FFAP | HP-FFAP | DB-Wax | DB-Wax |
| Column length (m) | 25. | 25. | 25. | 60. | 60. |
| Carrier gas | Helium | Helium | Helium | Helium | Helium |
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.25 | 0.25 |
| Phase thickness (μm) | 0.50 | 0.50 | 0.50 | 0.25 | 0.50 |
| Tstart (C) | 45. | 45. | 45. | 50. | 40. |
| Tend (C) | 220. | 220. | 220. | 220. | 210. |
| Heat rate (K/min) | 15. | 15. | 15. | 3. | 2. |
| Initial hold (min) | 2. | 5. | |||
| Final hold (min) | 20. | 70. | |||
| I | 1998. | 2003. | 2004. | 1954. | 2004. |
| Reference | Wanakhachornkrai and Lertsiri, 9999 | Wanakhachornkrai and Lertsiri, 9999 | Wanakhachornkrai and Lertsiri, 9999 | Onishi, Inoue, et al., 2011 | Moon and Shibamoto, 2009 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | FFAP | RTX-Wax | DB-Wax | DB-Wax | DB-Wax |
| Column length (m) | 30. | 30. | 15. | 30. | 30. |
| Carrier gas | N2 | He | He | ||
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.25 | 0.32 | 0.25 | 0.25 |
| Phase thickness (μm) | 0.5 | 0.5 | 0.25 | 0.25 | 0.25 |
| Tstart (C) | 35. | 40. | 40. | 40. | 40. |
| Tend (C) | 320. | 220. | 230. | 200. | 200. |
| Heat rate (K/min) | 4. | 10. | 6. | 8. | 8. |
| Initial hold (min) | 5. | 5. | 3. | 3. | |
| Final hold (min) | 45. | 10. | 20. | 20. | 20. |
| I | 2006. | 1964. | 1977. | 1936. | 1936. |
| Reference | Nebesny, Budryn, et al., 2007 | Prososki, Etzel, et al., 2007 | Kishimoto, Wanikawa, et al., 2006 | Schirack, Drake, et al., 2006 | Schirack, Drake, et al., 2006 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | TC-Wax | DB-Wax | DB-Wax | DB-Wax | HP-FFAP |
| Column length (m) | 60. | 30. | 30. | 30. | 25. |
| Carrier gas | He | He | He | He | |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.32 |
| Phase thickness (μm) | 0.5 | 0.25 | 0.25 | 0.25 | 0.5 |
| Tstart (C) | 40. | 50. | 50. | 30. | 45. |
| Tend (C) | 230. | 180. | 180. | 250. | 220. |
| Heat rate (K/min) | 3. | 3. | 3. | 4. | 15. |
| Initial hold (min) | 8. | 1. | |||
| Final hold (min) | 40. | 40. | |||
| I | 1980. | 1981. | 1985. | 1974. | 2003. |
| Reference | Ishikawa, Ito, et al., 2004 | Yanagimoto, Ochi, et al., 2004 | Yanagimoto, Ochi, et al., 2004 | Tanaka, Yamauchi, et al., 2003 | Wanakhachornkrai and Lertsiri, 2003 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | HP-FFAP | HP-FFAP | FFAP | DB-Wax | DB-Wax |
| Column length (m) | 25. | 25. | 30. | 60. | 60. |
| Carrier gas | He | He | H2 | He | |
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.25 | 0.32 |
| Phase thickness (μm) | 0.5 | 0.5 | 0.25 | 0.25 | |
| Tstart (C) | 45. | 45. | 40. | 40. | 30. |
| Tend (C) | 220. | 220. | 240. | 200. | 170. |
| Heat rate (K/min) | 15. | 15. | 3. | 2. | 2. |
| Initial hold (min) | 5. | 4. | |||
| Final hold (min) | 60. | ||||
| I | 2004. | 1998. | 1954. | 1954. | 1960. |
| Reference | Wanakhachornkrai and Lertsiri, 2003 | Wanakhachornkrai and Lertsiri, 2003 | Ducruet, Fournier, et al., 2001 | Wei, Mura, et al., 2001 | Buttery, Orts, et al., 1999 |
| 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-Wax | HP-Innowax | Carbowax 20M |
| Column length (m) | 30. | 60. | 60. | 25. | 50. |
| Carrier gas | |||||
| Substrate | |||||
| Column diameter (mm) | 0.53 | 0.25 | 0.25 | 0.32 | 0.25 |
| Phase thickness (μm) | 1. | 0.25 | 0.25 | ||
| Tstart (C) | 40. | 40. | 30. | 35. | 45. |
| Tend (C) | 210. | 210. | 170. | 250. | 230. |
| Heat rate (K/min) | 5. | 5. | 2. | 4. | 3. |
| Initial hold (min) | 4. | ||||
| Final hold (min) | 30. | 30. | |||
| I | 1980. | 1981. | 1960. | 1954. | 1961. |
| Reference | Kumazawa and Masuda, 1999 | Kumazawa and Masuda, 1999 | Buttery and Ling, 1998 | Ong, Acree, et al., 1998 | Cutzach, Chatonnet, et al., 1997 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary |
|---|---|
| Active phase | DB-Wax |
| Column length (m) | 60. |
| Carrier gas | He |
| Substrate | |
| Column diameter (mm) | 0.25 |
| Phase thickness (μm) | |
| Tstart (C) | 60. |
| Tend (C) | 180. |
| Heat rate (K/min) | 2. |
| Initial hold (min) | |
| Final hold (min) | |
| I | 1973. |
| Reference | Sekiwa, Kubota, et al., 1997 |
| Comment | MSDC-RI |
References
Go To: Top, Normal alkane 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.
Wanakhachornkrai and Lertsiri, 9999
Wanakhachornkrai, P.; Lertsiri, S.,
Comparison of determination method for volatile compounds in Thai soy sauce,
Analytical, Nutritional and Clinical Methods, 9999, 1-11. [all data]
Onishi, Inoue, et al., 2011
Onishi, M.; Inoue, M.; Araki, T.; Iwabuchi, H.; Sagara, Y.,
Odorant transfer characteristics of white bread during baking,
Biosci Biotechnol. Biochem., 2011, 75, 2, 261-267, https://doi.org/10.1271/bbb.100572
. [all data]
Moon and Shibamoto, 2009
Moon, J.-K.; Shibamoto, T.,
Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans,
J. Agric. Food Chem., 2009, 57, 13, 5823-5831, https://doi.org/10.1021/jf901136e
. [all data]
Nebesny, Budryn, et al., 2007
Nebesny, E.; Budryn, G.; Kula, J.; Majda, T.,
The effect of roasting method on headspace composition of robusta coffee bean aroma,
Eur. Food Res. Technol., 2007, 225, 1, 9-19, https://doi.org/10.1007/s00217-006-0375-0
. [all data]
Prososki, Etzel, et al., 2007
Prososki, R.A.; Etzel, M.R.; Rankin, S.A.,
Solvent type affects the number, distribution, and relative quantities of volatile compounds found in sweet whey powder,
J. Dairy Sci., 2007, 90, 2, 523-531, https://doi.org/10.3168/jds.S0022-0302(07)71535-7
. [all data]
Kishimoto, Wanikawa, et al., 2006
Kishimoto, T.; Wanikawa, A.; Kono, K.; Shibata, K.,
Comparison of the Odor-Active Compounds in Unhopped Beer and Beers Hopped with Different Hop Varieties,
J. Agric. Food Chem., 2006, 54, 23, 8855-8861, https://doi.org/10.1021/jf061342c
. [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]
Ishikawa, Ito, et al., 2004
Ishikawa, M.; Ito, O.; Ishizaki, S.; Kurobayashi, Y.; Fujita, A.,
Solid-phase aroma concentrate extraction (SPACE ): a new headspace technique for more sensitive analysis of volatiles,
Flavour Fragr. J., 2004, 19, 3, 183-187, https://doi.org/10.1002/ffj.1322
. [all data]
Yanagimoto, Ochi, et al., 2004
Yanagimoto, K.; Ochi, H.; Lee, K.-G.; Shibamoto, T.,
Antioxidative activities of fractions obtained from brewed coffee,
J. Agric. Food Chem., 2004, 52, 3, 592-596, https://doi.org/10.1021/jf030317t
. [all data]
Tanaka, Yamauchi, et al., 2003
Tanaka, T.; Yamauchi, T.; Katsumata, R.; Kiuchi, K.,
Comparison of volatile components in commercial Itohiki-Natto by solid phase microextraction and gas chromatography,
Nippon Shokuhin Kagaku Kogaku Kaishi, 2003, 50, 6, 278-285, https://doi.org/10.3136/nskkk.50.278
. [all data]
Wanakhachornkrai and Lertsiri, 2003
Wanakhachornkrai, P.; Lertsiri, S.,
Analytical, nutritional, and clinical methods. Comparison of determination method for volatile compounds in Thai soy sauce,
Food Chem., 2003, 83, 4, 619-629, https://doi.org/10.1016/S0308-8146(03)00256-5
. [all data]
Ducruet, Fournier, et al., 2001
Ducruet, V.; Fournier, N.; Saillard, P.; Feigenbaum, A.; Guichard, E.,
Influence of packaging on the aroma stability of strawberry syrup during shelf life,
J. Agric. Food Chem., 2001, 49, 5, 2290-2297, https://doi.org/10.1021/jf0012796
. [all data]
Wei, Mura, et al., 2001
Wei, A.; Mura, K.; Shibamoto, T.,
Antioxidative activity of volatile chemicals extracted from beer,
J. Agric. Food Chem., 2001, 49, 8, 4097-4101, https://doi.org/10.1021/jf010325e
. [all data]
Buttery, Orts, et al., 1999
Buttery, R.G.; Orts, W.J.; Takeoka, G.R.; Nam, Y.,
Volatile flavor components of rice cakes,
J. Agric. Food Chem., 1999, 47, 10, 4353-4356, https://doi.org/10.1021/jf990140w
. [all data]
Kumazawa and Masuda, 1999
Kumazawa, K.; Masuda, H.,
Identification of potent odorants in Japanese green tea (Sen-cha),
J. Agric. Food Chem., 1999, 47, 12, 5169-5172, https://doi.org/10.1021/jf9906782
. [all data]
Buttery and Ling, 1998
Buttery, R.G.; Ling, L.C.,
Additional studies on flavor components of corn tortilla chips,
J. Agric. Food Chem., 1998, 46, 7, 2764-2769, https://doi.org/10.1021/jf980125b
. [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]
Cutzach, Chatonnet, et al., 1997
Cutzach, I.; Chatonnet, P.; Henry, R.; Dubourdieu, D.,
Identification of volatile compounds with a Toasty aroma in heated oak used in barrelmaking,
J. Agric. Food Chem., 1997, 45, 6, 2217-2224, https://doi.org/10.1021/jf960947d
. [all data]
Sekiwa, Kubota, et al., 1997
Sekiwa, Y.; Kubota, K.; Kobayashi, A.,
Characteristic flavor components in the brew of cooked clam (Meretrix lusoria) and the effect of storage on flavor formation,
J. Agric. Food Chem., 1997, 45, 3, 826-830, https://doi.org/10.1021/jf960433e
. [all data]
Notes
Go To: Top, Normal alkane 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
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