maltol


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maltol

[′mȯl‚tōl]
(organic chemistry)
C6H6O3 Crystalline substance with a melting point of 161-162°C and a fragrant caramellike odor; used as a flavoring agent in bread and cakes. Also known as larixinic acid.
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Feraccru dissociates on uptake from the gastro-intestinal tract and ferric maltol itself does not appear to enter the systemic circulation.
Odor detection thresholds for the flavor compounds vanillin and maltol were approximately five- and three-fold lower, respectively, in the deamidated samples compared with the control soymilks.
Agave Barley malt Barley Beet sugar nectar syrup malt Brown Buttered Cane juice Cane juice sugar syrup crystals Caramel Carob syrup Corn Corn syrup, sweetener or corn syrup solids Date Dehydrated Dextrose Diastatic sugar cane Juice malt Ethyl Fructose Fruit Fruit juice maltol juice concentrate Glucose Golden sugar Golden Grape sugar solids syrup Glucose High-fructose Honey Invert corn syrup sugar Lactose Maltodextrin Malt syrup Maltose Mannitol Maple syrup Molasses Raw sugar Refiner's Rice syrup Saccharose Sorbitol syrup Sorghum or Sucrose Sugar Syrup sorghum syrup Treacle Turbinado Xylose Yellow sugar sugar
1996); and 2,3-butanediol, acetic acid, benzene acetaldehyde and pyrazine 2,6-dimethyl, maltol, pyrazines, 1-octen-3-ol which were described as the major odor--active compounds in fermented soybean (Lee and Ahn, 2009; Zhao et al.
the court held that the flavor modifiers maltol and ethyl maltol were not changed materially from the precursor pyromeconic acid, which it concluded had been produced overseas via a patented process.
These were maltol and ethyl maltol, nisin, pectins, polyvinyl alcohol and sucrose esters of fatty acids.
Deferiprone is a bidentate iron ligand (ie, per molecule, it has 2 donor atoms capable of binding with iron) designed to mimic the naturally occurring chelators mimosine, tropolone, and maltol.
The LC Taste[TM] user can recognize key flavouring substances such as vanillin, maltol and Furaneol[TM], as well as substances such as bittering agents, amino acids/peptides, sucrose, flavor enhancers, sugar and capsaicinoids.
for a food preservative called sodium erythorbate, and to allocate customers and territories for a flavoring agent called maltol.
Output of China's products, such as monosodium glutamate, citric acid, xylose, xylitol, ethyl maltol in flavors, and so on, successively ranks the first in the world for years.
Neuronal cytoskeletal lesions induced in the CNS by intraventricular and intravenous aluminium maltol in rabbits.