Record Information
Version1.0
Creation date2010-04-08 22:05:29 UTC
Update date2017-10-05 14:53:00 UTC
Primary IDFDB002712
Secondary Accession NumbersNot Available
Chemical Information
FooDB NameMaltol
DescriptionFound in chicory, roasted malt, breads, milk, heated butter, uncured smoked pork, cocoa, coffee, roasted barley, roasted peanuts, roasted filbert, soybean etc. Flavour enhancer and flavouring agent 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). Because it has the odor of cotton candy and caramel, maltol is used to impart a sweet aroma to fragrances. Maltol's sweetness adds to the odor of freshly baked bread, and is used as a flavor enhancer (E number E636) in breads and cakes. (Wikipedia). Maltol is a biomarker for the consumption of soy beans and other soy products.
CAS Number118-71-8
Structure
Thumb
Synonyms
SynonymSource
2-Hydroxy-3-methyl-4H-pyran-4-oneHMDB
2-Methyl pyromeconic acidbiospider
2-Methyl-3-hydroxy-4-pyranonebiospider
2-Methyl-3-hydroxy-4-pyronebiospider
2-Methyl-3-hydroxypyronebiospider
2-Methyl-3-oxy-gamma-pyronebiospider
3-Hydroxy-2-methyl-1,4-pyronebiospider
3-Hydroxy-2-methyl-4-pyranonebiospider
3-Hydroxy-2-methyl-4-pyronebiospider
3-Hydroxy-2-methyl-4H-pyran-4-onebiospider
3-Hydroxy-2-methyl-g-pyronedb_source
3-Hydroxy-2-methyl-gamma-pyronebiospider
3-Hydroxy-2-methylpyran-4-onebiospider
3-Hydroxy-2-methylpyronebiospider
3-Hydroxy-2-pyran-4-onebiospider
4H-Pyran-4-one, 3-hydroxy-2-methyl-biospider
5-Hydroxy-6-methyl-4H-pyran-4-onebiospider
FEMA 2656db_source
Laricinic aciddb_source
Larixic acidbiospider
Larixinic aciddb_source
Maltoldb_source
Palatonebiospider
Talmonbiospider
Veltoldb_source
Vetolbiospider
Predicted Properties
PropertyValueSource
Water Solubility134 g/LALOGPS
logP-0.24ALOGPS
logP0.55ChemAxon
logS0.03ALOGPS
pKa (Strongest Acidic)9.45ChemAxon
pKa (Strongest Basic)-3.6ChemAxon
Physiological Charge0ChemAxon
Hydrogen Acceptor Count3ChemAxon
Hydrogen Donor Count1ChemAxon
Polar Surface Area46.53 ŲChemAxon
Rotatable Bond Count0ChemAxon
Refractivity33.72 m³·mol⁻¹ChemAxon
Polarizability11.6 ųChemAxon
Number of Rings1ChemAxon
Bioavailability1ChemAxon
Rule of FiveYesChemAxon
Ghose FilterYesChemAxon
Veber's RuleYesChemAxon
MDDR-like RuleYesChemAxon
Chemical FormulaC6H6O3
IUPAC name3-hydroxy-2-methyl-4H-pyran-4-one
InChI IdentifierInChI=1S/C6H6O3/c1-4-6(8)5(7)2-3-9-4/h2-3,8H,1H3
InChI KeyInChIKey=XPCTZQVDEJYUGT-UHFFFAOYSA-N
Isomeric SMILESCC1=C(O)C(=O)C=CO1
Average Molecular Weight126
Monoisotopic Molecular Weight126
Classification
DescriptionThis compound belongs to the class of organic compounds known as pyranones and derivatives. These are compounds containing a pyran ring which bears a ketone.
KingdomOrganic compounds
Super ClassOrganoheterocyclic compounds
ClassPyrans
Sub ClassPyranones and derivatives
Direct ParentPyranones and derivatives
Alternative Parents
Substituents
  • Pyranone
  • Heteroaromatic compound
  • Cyclic ketone
  • Oxacycle
  • Hydrocarbon derivative
  • Organooxygen compound
  • Aromatic heteromonocyclic compound
Molecular FrameworkAromatic heteromonocyclic compounds
External Descriptors
Physico-Chemical Properties - Experimental
Physico-Chemical Properties - Experimental
PropertyValueReference
Physical stateSolid
Physical DescriptionNot Available
Mass CompositionC 57.14%; H 4.80%; O 38.06%DFC
Melting PointMp 161-162°DFC
Boiling PointNot Available
Experimental Water Solubility10.9 mg/mL at 15 oCYALKOWSKY,SH & DANNENFELSER,RM (1992)
Experimental logP0.09SANGSTER (1993)
Experimental pKaNot Available
Isoelectric pointNot Available
ChargeNot Available
Optical RotationNot Available
Spectroscopic UV Data[base] lmax 317 (e 7300) (NaOH) (Berdy)DFC
DensityNot Available
Refractive IndexNot Available
Spectra
Spectra
Spectrum TypeDescriptionSplash Key
Predicted GC-MSPredicted GC-MS Spectrum - GC-MS (Non-derivatized) - 70eV, Positivesplash10-004i-9500000000-9ab04dd29d36893ecd26View in MoNA
Predicted GC-MSPredicted GC-MS Spectrum - GC-MS (1 TMS) - 70eV, Positivesplash10-05ir-7900000000-600ebd59fb3066652709View in MoNA
LC-MS/MSLC-MS/MS Spectrum - Linear Ion Trap , negativesplash10-0002-9000000000-c04cc7216a3bd4a235e7View in MoNA
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 10V, Positivesplash10-004i-0900000000-38440dc8d01235ec6030View in MoNA
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 20V, Positivesplash10-004i-2900000000-d055c9796b264b599b6aView in MoNA
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 40V, Positivesplash10-014i-9000000000-d0af17e3cc2dd76131f3View in MoNA
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 10V, Negativesplash10-004i-0900000000-69feb02bb47c24872d73View in MoNA
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 20V, Negativesplash10-016s-9300000000-76b24f4971833037af7bView in MoNA
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 40V, Negativesplash10-002g-9000000000-c6a03d90d227ae6c5653View in MoNA
MSMass Spectrum (Electron Ionization)splash10-004i-9400000000-e2ddaa7bab18abea7217View in MoNA
1D NMR1H NMR SpectrumNot AvailableView in JSpectraViewer
1D NMR13C NMR SpectrumNot AvailableView in JSpectraViewer
1D NMR1H NMR SpectrumNot AvailableView in JSpectraViewer
1D NMR13C NMR SpectrumNot AvailableView in JSpectraViewer
ChemSpider ID8066
ChEMBL IDCHEMBL31422
KEGG Compound IDC11918
Pubchem Compound ID8369
Pubchem Substance IDNot Available
ChEBI IDNot Available
Phenol-Explorer IDNot Available
DrugBank IDNot Available
HMDB IDHMDB30776
CRC / DFC (Dictionary of Food Compounds) IDCNF60-X:CNF60-X
EAFUS ID2101
Dr. Duke IDMALTOL
BIGG IDNot Available
KNApSAcK IDC00037471
HET IDNot Available
Flavornet ID118-71-8
GoodScent IDrw1002341
SuperScent IDNot Available
Wikipedia IDMaltol
Phenol-Explorer Metabolite IDNot Available
Duplicate IDSNot Available
Old DFC IDSNot Available
Associated Foods
FoodContent Range AverageReference
FoodReference
Biological Effects and Interactions
Health Effects / Bioactivities
DescriptorIDDefinitionReference
anti convulsant52217 Any substance introduced into a living organism with therapeutic or diagnostic purpose.DUKE
anti fatigue52217 Any substance introduced into a living organism with therapeutic or diagnostic purpose.DUKE
antioxidant22586 A substance that opposes oxidation or inhibits reactions brought about by dioxygen or peroxides. In European countries, E-numbers for permitted antioxidant food additives are from E 300 to E 324.DUKE
cancer preventive35610 A substance that inhibits or prevents the proliferation of neoplasms.DUKE
central nervous system sedative35470 A class of drugs producing both physiological and psychological effects through a variety of mechanisms involving the central nervous system.DUKE
flavor48318 A substance, extract, or preparation for diffusing or imparting an agreeable or attractive smell.DUKE
fungistatDUKE
motor depressantDUKE
pesticide25944 Strictly, a substance intended to kill pests. In common usage, any substance used for controlling, preventing, or destroying animal, microbiological or plant pests.DUKE
sedative35717 A central nervous system depressant used to induce drowsiness or sleep or to reduce psychological excitement or anxiety.DUKE
sweetener50505 Substance that sweeten food, beverages, medications, etc.DUKE
EnzymesNot Available
PathwaysNot Available
MetabolismNot Available
BiosynthesisNot Available
Organoleptic Properties
Flavours
FlavorCitations
caramel
  1. Arn, H, Acree TE. “Flavornet: A database of aroma compounds based on odor potency in natural products”. Developments in Food Science 40 (1998): 27. doi:10.1016/S0167-4501(98)80029-0
  2. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
sweet
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
cotton
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
candy
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
jam
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
fruity
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
baked
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
bread
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
Files
MSDSshow
References
Synthesis ReferenceNot Available
General ReferenceNot Available
Content Reference— Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004).