Maltol

Maltol is a naturally occurring organic compound that is used primarily as a flavor enhancer. It is found in the bark of larch tree, in pine needles, and in roasted malt (from which it gets its name). It is a white crystalline powder that is soluble in hot water, chloroform, and other polar solvents. Because it has the odor of caramel, maltol is used to impart a sweet aroma to fragrances. Maltol has a taste and odor reminiscent of freshly baked bread, and is used as a flavor enhancer (E number E636) in breads and cakes.

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Maltol, like related 3-hydroxy-4-pyrones such as kojic acid, binds to hard metal centers such as Fe³⁺, Al³⁺, and VO³⁺.^[1] Related to this property, maltol has been reported to increase aluminium uptake in the body by 90 times.^{[citation needed]}

See also

• Ethyl maltol
• Isomaltol

References

1. ^ B. D. Liboiron, K. H. Thompson, G. R. Hanson, E. Lam, N. Aebischer, C. Orvig (2005). "New Insights into the Interactions of Serum Proteins with Bis(maltolato)oxovanadium(IV): Transport and Biotransformation of Insulin-Enhancing Vanadium Pharmaceuticals". J. Am. Chem. Soc. 127: 5104-5115. doi:10.1021/ja043944n.