Merck
CN
所有图片(2)

文件

18299

Supelco

2-甲基-3-羟基-4-吡喃酮

analytical standard

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别名:
3-羟基-2-甲基-4 H -吡喃-4-酮, 落叶松酸, 麦芽醇
经验公式（希尔记法）:
C6H6O3
CAS号:
118-71-8
分子量:
126.11
Beilstein:
112169
EC 号:
204-271-8
MDL编号:
MFCD00006578
PubChem化学物质编号:
329751660
NACRES:
NA.24

等级

analytical standard

质量水平

100

检测方案

≥97.0% (GC)

自燃温度

1364 °F

保质期

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

格式

neat

SMILES string

CC1=C(O)C(=O)C=CO1

InChI

1S/C6H6O3/c1-4-6(8)5(7)2-3-9-4/h2-3,8H,1H3

InChI key

XPCTZQVDEJYUGT-UHFFFAOYSA-N

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相关类别

一般描述

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.

应用

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.

象形图

Exclamation mark
GHS07

警示用语：

Warning

危险声明

H302

危险分类

Acute Tox. 4 Oral

储存分类代码

11 - Combustible Solids

WGK

WGK 2

闪点(°F)

Not applicable

闪点(°C)

Not applicable

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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)
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)
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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