CAS number：4940-11-8
molecular formula：C7H8O3
molecular weight：140.14
EINECS number：225-582-5

English synonyms

6-ETHYL-3-HYDROXY-2-METHYL-4H-PYRAN-4-ONE;3-HYDROXY-2-ETHYL-4-PYRONE;Ethylmaltol (Subject To Patent Free);3-Hydroxy-2-ethyl-4-pyrone,ethyl maltol;ETHYL MALTOL 99+% FCC;ETHYLMALTOL FCCIV;PYRAN-4-ONE,3-HYDROXY-2-METHYL-,2-ETHYLESTER;2-Ethyl-3-hydroxy-4H-pyran-4-one, Ethyl maltol

Related categories

Food additives; food flavors; edible flavors (flavor enhancers); natural equivalent flavors and artificial flavors; flavors and fragrances; other chemical reagents; plant biochemical extracts; flavor enhancers; conventional organic chemicals; reference substances; Food & Flavor Additives; Food Additives; inorganic salts; chemical raw materials; organic chemical raw materials; raw materials; other raw materials; chemical raw materials-1827181813; food and feed additives; cinnamon derivatives; pharmaceuticals, pesticides and dye intermediates; chemical materials; additives; synthetic fragrances; chemicals ;Chemical Reagent-Scientific Research Reagent;Monomer Fragrance;Daily Chemicals;Solid Fragrance;Chemical Reagent;Food and Feed Additive;Food & Feed ADDITIVES;Building Blocks;Chemical Synthesis;Heterocyclic Building Blocks;Pyrans

Introduction

Ethyl maltol is a derivative of γ-pyrone. It is a broad-spectrum and high-efficiency flavor enhancer. It can also be used as a sweetener, aroma synthesis agent, aroma improver and fixative. It has the functions of inhibiting acid and bitterness. , to fishy, in addition to the effect of irritation. These have the same characteristics as maltol, except that maltol can be obtained from nature (barley, soybean, etc.), while ethyl maltol can be synthesized artificially. Appearance white powder, needle or granular crystal. The aroma has a fruit-like burnt sweet aroma, no miscellaneous gas.

Chemical properties

Ethyl maltol is a fragrant white crystalline powder. Whether it is crystal or powder, it maintains its sweet flavor after being dissolved in the solution, and the solution is relatively stable. 

Use

●  Ethyl maltol is an ideal fragrance synergist with safety, non-toxicity, wide application, good effect and low dosage. storage period. Widely used in tobacco, food, beverage, essence, fruit wine, daily cosmetics and other products. It has a significant effect on improving and enhancing the aroma of food, has a sweetening effect on sweets, and has antibacterial and antiseptic properties, which can prolong the storage period of food. Its coding as a fragrance additive: GBA 3005; INS 637; FEMA 3487, (GBA - People's Republic of China National Standard Artificial Fragrance Number; INS - International Numbering System; FEMA - American Fragrance and Extract Manufacturers Association).

●  Ethyl maltol is an edible spice that is allowed to be used in my country. Mainly used for the preparation of flavors for candy, cakes, chocolate, tobacco and alcohol. The dosage is based on normal production needs, generally 5-50 mg/kg in candy and chewing gum; 5-15 mg/kg in ice cream, seasonings and jelly; 1.5-6 mg/kg in soft drinks.

●  Used in food, tobacco, cosmetics and other industries, it has the effect of increasing aroma, solid aroma and sweetening

●  GB 2760-96 stipulates that the edible spices are allowed to be used. Mainly used for the preparation of strawberry, grape, pineapple, vanilla and other flavors.

●  my country's GB2760-86 stipulates that food and spices are allowed to be used. Mainly used in the preparation of strawberry, grape, pineapple, vanilla and other flavors. Ethyl maltol is a flavor synergist, widely used in food, cigarette drugs, beverages, toothpaste and cosmetics. additive. It belongs to the same pyrone derivative as maltol, and the aroma-enhancing effect of ethyl maltol is about 6 times that of maltol. Mice were orally LD5050-1200mg/kg.

Production method

●  There are mainly fermentation method, sugar alcohol chlorination method and sugar aldehyde method. 1. Fermentation method Kojic acid is obtained from starch fermentation, and then etherification, oxidation, debenzylation, decarboxylation, hydroxylation, and reduction are performed to obtain ethyl maltol. 2. Sugar alcohol chlorination method Sugar alcohol is oxidized with chlorine gas (or oxidized with sodium hypochlorite), heated and decomposed to obtain caramel acid, and then reacted with acetaldehyde to obtain ethyl maltol. 3. Furfural method: Furfural is used as raw material to react with ethyl Grignard reagent to obtain furfuryl acetone, which is then oxidized with chlorine gas, and then hydrolyzed to obtain ethyl maltol.

●  Kojic acid is made from starch fermentation and then synthesized.
It is synthesized from furfural or furfuryl alcohol.

●  furfuryl alcohol method
Furfuryl alcohol is chlorinated in methanol aqueous solution to generate 4-chloro-6-hydroxy-2[H]-pyran-3[6H]-one, which is then heated and hydrolyzed to obtain pyroconic acid; Aconic acid is condensed with acetaldehyde to obtain hydroxyethyl pyroconic acid, which is reduced to ethyl maltol with zinc powder in hydrochloric acid. Furfural method
Furfural reacts with ethylmagnesium bromide to obtain ethylfurfuryl alcohol, which is then oxidized by chlorine gas in methanol aqueous solution at 0°C, and then heated to 100°C for hydrolysis to obtain ethyl maltol. This method has a wide source of raw materials, a short route, mild process conditions, simple equipment and less three wastes, and has a better development prospect. Semi-synthetic method
Using starch as raw material, kojic acid is obtained by fermentation of Absidia; kojic acid and benzyl chloride are etherified in sodium hydroxide-methanol solution to generate kojic acid benzyl ether; Debenzylation in the presence of hydrochloric acid produces kormanic acid; then decarboxylation becomes pyroconic acid, which is finally condensed with acetaldehyde and reduced to maltol with zinc powder.

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