Maltol

Maltol

Names
Preferred IUPAC name 3-Hydroxy-2-methyl-4H-pyran-4-one
Other names Larixinic acid Palatone Veltol
Identifiers
CAS Number	118-71-8 Y
3D model (JSmol)	Interactive image
ChEMBL	ChEMBL31422 Y
ChemSpider	8066 Y
ECHA InfoCard	100.003.884
PubChem CID	8369
UNII	3A9RD92BS4 Y
CompTox Dashboard (EPA)	DTXSID0025523
InChI InChI=1S/C6H6O3/c1-4-6(8)5(7)2-3-9-4/h2-3,8H,1H3 Y Key: XPCTZQVDEJYUGT-UHFFFAOYSA-N Y InChI=1/C6H6O3/c1-4-6(8)5(7)2-3-9-4/h2-3,8H,1H3 Key: XPCTZQVDEJYUGT-UHFFFAOYAH
SMILES O=C1C=COC(C)=C1O
Properties
Chemical formula	C6H6O3
Molar mass	126.111 g·mol−1
Density	1.348 g/cm3
Melting point	161 to 162 °C (322 to 324 °F; 434 to 435 K)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). Y verify (what is YN ?) Infobox references

Maltol is a naturally occurring organic compound that is used primarily as a flavor enhancer. It is found in nature in the bark of larch trees and in the needles of pine trees, and is produced during the roasting of malt (from which it gets its name) and in the baking of bread. It has the odor of caramel and is used to impart a pleasant aroma to foods and fragrances.

It is used as a flavor enhancer, is designated in the U.S. as INS number 636, and is known in the European E number food additive series as E636.