| Bioactivity | Ethyl maltol (2-Ethyl-3-hydroxy-4H-pyran-4-one), an odor-active (OA) compound, is an important food additive and the main component of a type of incense added to food[1][2]. | ||||||||||||
| Name | Ethyl maltol | ||||||||||||
| CAS | 4940-11-8 | ||||||||||||
| Formula | C7H8O3 | ||||||||||||
| Molar Mass | 140.14 | ||||||||||||
| Appearance | Solid | ||||||||||||
| Transport | Room temperature in continental US; may vary elsewhere. | ||||||||||||
| Storage |
|
||||||||||||
| Reference | [1]. Niu Y, et al. Characterization of odor-active compounds of various cherry wines by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes. J Chromatogr B Analyt Technol Biomed Life Sci. 2011 Aug 1;879(23):2287-93. [2]. Li Z, et al. Toxicity Studies of Ethyl Maltol and Iron Complexes in Mice.Biomed Res Int. 2017;2017:2640619. |