Ethyl Maltol
Synthétique
Balsamic Ambery > Gourmand > Burnt
Crédits photo: ScenTree SAS
Other names :
2-ethyl-3-hydroxypyran-4-one ; EM-1 crystal grain ; EM-400 crystal grain ; 2-ethyl pyromeconic acid ; 2-ethyl-3-hydroxy-4-pyrone ; Ethylmaltol ; 3-hydroxy-2-ethyl-1,4-pyrone ; 3-hydroxy-2-ethyl-4-pyrone ; 3-hydroxy-2-ethyl-gamma-pyrone
Volatility :
Base
Uses in perfumery :
Ethyl Maltol is used in gourmand, sweet and cooked fruit notes, to add a caramel, burnt and vanillic facet.
Natural availability :
Ethyl Maltol is not available in its natural state.
Year of discovery :
1963
Other comments :
Ethyl Maltol is a classical compound in perfumery, often combined with Maltol and widely used today in order to bring an addictive and greedy note. More powerful than Maltol.
Price Range :
€€
Stability :
Unstable in shower gel and shampoo bases.
Crédits photo: ScenTree SAS
- Molecular formula :
- C7H8O3
- Molecular Weight :
- 140,14 g/mol
- Density :
- Donnée indisponible.
- Flash Point :
- >100°C
- Fusion Point :
- 90°C
- Appearance :
- White solid
- Log P :
- 0,61
- Boiling Point :
- Donnée indisponible.
- Detection Threshold :
- Donnée indisponible.
Synthesis route :
The synthesis of Ethyl Maltol can be done in a single reactor starting from alpha-ethylfurfuryl alcohol. A treatment of this molecule with chlorine allows to enlarge the cycle and to give a intermediate halogenated pyrane. This molecule can then be subjected to a strong acid hydrolysis, which leads to the synthesis of Ethyl Maltol.
Synthesis precursor :
Ethyl Maltol is not a precursor to the synthesis of another compound of olfactory interest.
Isomerism :
Ethyl Maltol does not have any isomer used in perfumery.
- EINECS number :
- 225-582-5
- FEMA number :
- 3487
- JECFA number :
- 1481
- FLAVIS number :
- 07.047
- Allergens :
- This ingredient does not contain any allergen.
- IFRA :
- This ingredient is not restricted
To learn more about IFRA's standards : https://ifrafragrance.org/safe-use/library
ScenTree is solely responsible for the information provided here.
