Names | |
---|---|
Preferred IUPAC name
2-Ethyl-3-hydroxy-4H-pyran-4-one | |
Other names
| |
Identifiers | |
3D model (
JSmol)
|
|
ChEBI | |
ChEMBL | |
ChemSpider | |
ECHA InfoCard | 100.023.256 |
EC Number |
|
KEGG | |
PubChem
CID
|
|
RTECS number |
|
UNII | |
CompTox Dashboard (
EPA)
|
|
| |
| |
Properties | |
C7H8O3 | |
Molar mass | 140.138 g·mol−1 |
Appearance | White crystalline powder |
Melting point | 85 to 95 °C (185 to 203 °F; 358 to 368 K) [1] |
Boiling point | 161 °C (322 °F; 434 K) |
Hazards | |
GHS labelling: | |
Warning | |
H302 | |
P264, P270, P301+P312, P330, P501 | |
Except where otherwise noted, data are given for materials in their
standard state (at 25 °C [77 °F], 100 kPa).
|
Ethyl maltol is an organic compound that is a common flavourant in some confectioneries. It is related to the more common flavorant maltol by replacement of the methyl group by an ethyl group. [2] It is a white solid with a sweet smell that can be described as caramelized sugar or as caramelized fruit.
The conjugate base derived from ethylmaltol, again like maltol, has a high affinity for iron, forming a red coordination complex[ citation needed]. In such compounds, the heterocycle is a bidentate ligand.
Original patent: [3]
Names | |
---|---|
Preferred IUPAC name
2-Ethyl-3-hydroxy-4H-pyran-4-one | |
Other names
| |
Identifiers | |
3D model (
JSmol)
|
|
ChEBI | |
ChEMBL | |
ChemSpider | |
ECHA InfoCard | 100.023.256 |
EC Number |
|
KEGG | |
PubChem
CID
|
|
RTECS number |
|
UNII | |
CompTox Dashboard (
EPA)
|
|
| |
| |
Properties | |
C7H8O3 | |
Molar mass | 140.138 g·mol−1 |
Appearance | White crystalline powder |
Melting point | 85 to 95 °C (185 to 203 °F; 358 to 368 K) [1] |
Boiling point | 161 °C (322 °F; 434 K) |
Hazards | |
GHS labelling: | |
Warning | |
H302 | |
P264, P270, P301+P312, P330, P501 | |
Except where otherwise noted, data are given for materials in their
standard state (at 25 °C [77 °F], 100 kPa).
|
Ethyl maltol is an organic compound that is a common flavourant in some confectioneries. It is related to the more common flavorant maltol by replacement of the methyl group by an ethyl group. [2] It is a white solid with a sweet smell that can be described as caramelized sugar or as caramelized fruit.
The conjugate base derived from ethylmaltol, again like maltol, has a high affinity for iron, forming a red coordination complex[ citation needed]. In such compounds, the heterocycle is a bidentate ligand.
Original patent: [3]