18299
2-甲基-3-羟基-4-吡喃酮
analytical standard
别名:
3-羟基-2-甲基-4 H -吡喃-4-酮, 落叶松酸, 麦芽醇
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关于此项目
经验公式（希尔记法）:
C6H6O3
化学文摘社编号:
分子量:
126.11
UNSPSC Code:
85151701
NACRES:
NA.24
PubChem Substance ID:
EC Number:
204-271-8
Beilstein/REAXYS Number:
112169
MDL number:
产品名称
2-甲基-3-羟基-4-吡喃酮, analytical standard
InChI key
XPCTZQVDEJYUGT-UHFFFAOYSA-N
InChI
1S/C6H6O3/c1-4-6(8)5(7)2-3-9-4/h2-3,8H,1H3
SMILES string
CC1=C(O)C(=O)C=CO1
grade
analytical standard
assay
≥97.0% (GC)
autoignition temp.
1364 °F
shelf life
limited shelf life, expiry date on the label
expl. lim.
25 %
technique(s)
HPLC: suitable
gas chromatography (GC): suitable
mp
159-162 °C
160-164 °C (lit.)
application(s)
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
format
neat
Quality Level
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Application
Maltol may be used as an analytical reference standard for the quantification of the analyte in:
- Synthetic and commercial food samples using UV–Vis spectrophotometry with chemometrics methods.
- Food and beverage matrices using FIA-direct chemiluminescence procedure.
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
General description
Maltol is an important food additive, which finds applications as a potent flavor enhancer to modify or enhance the flavor in the food and beverage industry. Some of the sources of maltol include bread crusts, baked cereals, coffee, caramelized food products, pyrolysis of sucrose, etc.
signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Oral
存储类别
11 - Combustible Solids
wgk
WGK 2
flash_point_f
Not applicable
flash_point_c
Not applicable
Determination of the flavor enhancer maltol through a FIA?direct chemiluminescence procedure
Alonso SCM, et al.
Analytica Chimica Acta, 438(1-2), 157-163 (2001)
Indirect determination of the flavor enhancer maltol in foods and beverages through flame atomic absorption spectrometry after ultrasound assisted-cloud point extraction
Altunay N, et al.
Food Chemistry, 235(The), 308-317 (2017)
Simultaneous spectrophotometric determination of maltol, ethyl maltol, vanillin and ethyl vanillin in foods by multivariate calibration and artificial neural networks
Ni Y, et al.
Food Chemistry, 89(3), 465-473 (2005)
Christine M Mayr et al.
Journal of agricultural and food chemistry, 63(13), 3394-3401 (2015-03-31)
A quantitation method for 18 aroma compounds reported to contribute to "oxidative" flavor in wines was developed. The method allows quantitation of the (E)-2-alkenals ((E)-2-hexenal, (E)-2-heptenal, (E)-2-octenal, and (E)-2-nonenal), various Strecker aldehydes (methional, 2-phenylacetaldehyde, 3-methylbutanal, and 2-methylpropanal), aldehydes (furfural, 5-methylfurfural
Syed Husain Mustafa Rizvi et al.
PloS one, 9(5), e98409-e98409 (2014-06-01)
Aluminium (Al) is the third most abundant element in the earth's crust and its compounds are used in the form of house hold utensils, medicines and in antiperspirant etc. Increasing number of evidences suggest the involvement of Al+3 ions in
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