麦芽酚（CAS 118-71-8）：分子式 C6H6O3、分子量 126.11。
| CAS号 | 118-71-8 |
|---|---|
| 分子式 | C6H6O3 |
| 分子量 | 126.11 |
| 熔点 | 324 to 327 °F (NTP, 1992) |
| 沸点 | Sublimes at 93 °C |
| LogP | log Kow = 0.09 |
| 应用领域 | Uses: Present in the bark of young larch trees、pine needles、chicory、wood tars and oils、and roasted malt、Used as a flavoring agent (gives bread and cakes a freshly baked odor)、[Merck Index] Used as a flavoring agent、nutritive sweetener、and processing aid for food、[FDA] Permitted for use as an inert ingredient in non-food pesticide products、[EPA]、Flavoring agent、to impart "freshly baked" odor and flavor to breads and cakes.、Reported uses (ppm):、Table: Reported uses (ppm): (Flavor and Extract Manufacturers' Association、1994) [Table#8335]、MEDICATION、Use Classification: Fragrance Ingredients、Flavouring Agent -> FLAVOURING_AGENTFood Additives -> FLAVOUR_ENHANCER、STABILIZER -> JECFA Functional Classes、Flavoring Agents -> JECFA Flavorings Index、Industry Uses: Fragrance、Flavoring and nutrient、Consumer Uses: Fragrance、Household Products: Information on 6 consumer products that contain Maltol in the following categories is provided:、• Inside the Home、• Personal Care、Methods of Manufacturing: By alkaline hydrolysis of streptomycin salts、also from piperdine to pyromeconic acid and subsequent methylation at the 2 position.、It is produced when cellulose or starch is heated and is a constituent of wood tar oils. It forms crystals (mp 162 -164 °C) with a caramel-like odor、reminiscent of freshly baked cakes. Maltol can be produced synthetically starting from kojic acid or isolated from beechwood tar or extracts of needles from the genus Abies. Commercially available extracts from Abies balsamea needles、which are also used as flavor and fragrance materials、usually contain 3-8% maltol.、Formulations、Preparations: Grade: FCC、Food Chemicals Codex、U.S. Production: 2023: 50、000 - <75、000 lb、2022: 100、000 - <250、2021: 75、000 - <100、2020: 50、General Manufacturing Information: Soap、Cleaning Compound、and Toilet Preparation Manufacturing、Pesticide、Fertilizer、and Other Agricultural Chemical Manufacturing、Food、beverage、and tobacco product manufacturing、All Other Basic Organic Chemical Manufacturing、All Other Chemical Product and Preparation Manufacturing、Not Known or Reasonably Ascertainable、4H-Pyran-4-one、3-hydroxy-2-methyl-: ACTIVE |
登记用途：Uses: Present in the bark of young larch trees、pine needles、chicory、wood tars and oils、and roasted malt、Used as a flavoring agent (gives bread and cakes a freshly baked odor)、[Merck Index] Used as a flavoring agent、nutritive sweetener、and processing aid for food、[FDA] Permitted for use as an inert ingredient in non-food pesticide products、[EPA]、Flavoring agent、to impart "freshly baked" odor and flavor to breads and cakes.、Reported uses (ppm):、Table: Reported uses (ppm): (Flavor and Extract Manufacturers' Association、1994) [Table#8335]、MEDICATION、Use Classification: Fragrance Ingredients、Flavouring Agent -> FLAVOURING_AGENTFood Additives -> FLAVOUR_ENHANCER、STABILIZER -> JECFA Functional Classes、Flavoring Agents -> JECFA Flavorings Index、Industry Uses: Fragrance、Flavoring and nutrient、Consumer Uses: Fragrance、Household Products: Information on 6 consumer products that contain Maltol in the following categories is provided:、• Inside the Home、• Personal Care、Methods of Manufacturing: By alkaline hydrolysis of streptomycin salts、also from piperdine to pyromeconic acid and subsequent methylation at the 2 position.、It is produced when cellulose or starch is heated and is a constituent of wood tar oils. It forms crystals (mp 162 -164 °C) with a caramel-like odor、reminiscent of freshly baked cakes. Maltol can be produced synthetically starting from kojic acid or isolated from beechwood tar or extracts of needles from the genus Abies. Commercially available extracts from Abies balsamea needles、which are also used as flavor and fragrance materials、usually contain 3-8% maltol.、Formulations、Preparations: Grade: FCC、Food Chemicals Codex、U.S. Production: 2023: 50、000 - <75、000 lb、2022: 100、000 - <250、2021: 75、000 - <100、2020: 50、General Manufacturing Information: Soap、Cleaning Compound、and Toilet Preparation Manufacturing、Pesticide、Fertilizer、and Other Agricultural Chemical Manufacturing、Food、beverage、and tobacco product manufacturing、All Other Basic Organic Chemical Manufacturing、All Other Chemical Product and Preparation Manufacturing、Not Known or Reasonably Ascertainable、4H-Pyran-4-one、3-hydroxy-2-methyl-: ACTIVE。
麦芽酚 是一种化工化合物，登记 CAS 号为 118-71-8，分子式 C6H6O3（分子量 126.11）。
登记 CAS 号：118-71-8
其分子式 C6H6O3 由 6 个碳、6 个氢、3 个氧 组成。
别名/同义词：麦芽酚 · Maltol
麦芽酚 的 CAS 登记号为 118-71-8。
分子式 C6H6O3，分子量 126.11。
别名/同义词：麦芽酚、Maltol。
登记用途：Uses: Present in the bark of young larch trees、pine needles、chicory、wood tars and oils、and roasted malt、Used as a flavoring agent (gives bread and cakes a freshly baked odor)、[Merck Index] Used as a flavoring agent、nutritive sweetener、and processing aid for food、[FDA] Permitted for use as an inert ingredient in non-food pesticide products、[EPA]、Flavoring agent、to impart "freshly baked" odor and flavor to breads and cakes.、Reported uses (ppm):、Table: Reported uses (ppm): (Flavor and Extract Manufacturers' Association、1994) [Table#8335]、MEDICATION、Use Classification: Fragrance Ingredients、Flavouring Agent -> FLAVOURING_AGENTFood Additives -> FLAVOUR_ENHANCER、STABILIZER -> JECFA Functional Classes、Flavoring Agents -> JECFA Flavorings Index、Industry Uses: Fragrance、Flavoring and nutrient、Consumer Uses: Fragrance、Household Products: Information on 6 consumer products that contain Maltol in the following categories is provided:、• Inside the Home、• Personal Care、Methods of Manufacturing: By alkaline hydrolysis of streptomycin salts、also from piperdine to pyromeconic acid and subsequent methylation at the 2 position.、It is produced when cellulose or starch is heated and is a constituent of wood tar oils. It forms crystals (mp 162 -164 °C) with a caramel-like odor、reminiscent of freshly baked cakes. Maltol can be produced synthetically starting from kojic acid or isolated from beechwood tar or extracts of needles from the genus Abies. Commercially available extracts from Abies balsamea needles、which are also used as flavor and fragrance materials、usually contain 3-8% maltol.、Formulations、Preparations: Grade: FCC、Food Chemicals Codex、U.S. Production: 2023: 50、000 - <75、000 lb、2022: 100、000 - <250、2021: 75、000 - <100、2020: 50、General Manufacturing Information: Soap、Cleaning Compound、and Toilet Preparation Manufacturing、Pesticide、Fertilizer、and Other Agricultural Chemical Manufacturing、Food、beverage、and tobacco product manufacturing、All Other Basic Organic Chemical Manufacturing、All Other Chemical Product and Preparation Manufacturing、Not Known or Reasonably Ascertainable、4H-Pyran-4-one、3-hydroxy-2-methyl-: ACTIVE。
麦芽酚（CAS 118-71-8）的独立参考数据，整理自公开化学数据库。
| CAS Registry Number | 118-71-8 |
|---|---|
| PubChem CID | 8369 |
| Molecular formula | C6H6O3 |
| IUPAC name | 3-hydroxy-2-methylpyran-4-one |
| UNII (FDA) | 3A9RD92BS4 |
| FEMA number | 2656 |
| JECFA number | 1480 |
| Molecular Weight | 126.11 |
|---|---|
| XLogP3 | 0.4 |
| Hydrogen Bond Donor Count | 1 |
| Hydrogen Bond Acceptor Count | 3 |
| Rotatable Bond Count | 0 |
| Exact Mass | 126.031694049 |
| Monoisotopic Mass | 126.031694049 |
| Topological Polar Surface Area | 46.5 |
| Heavy Atom Count | 9 |
| Boiling Point | Sublimes at 93 °C |
|---|---|
| Melting Point | 324 to 327 °F (NTP, 1992) |
| Melting Point | 161.5 °C |
| Melting Point | 161 - 162 °C |
| Solubility | 1 to 10 mg/mL at 72 °F (NTP, 1992) |
| Solubility | In water, 10900 mg/L at 15 °C |
| Solubility | 10.9 mg/mL at 15 °C |
| Vapor Pressure | 0.000507 [mmHg] |
| LogP | log Kow = 0.09 |
| LogP | 0.09 |
MALTOL; 118-71-8; 3-Hydroxy-2-methyl-4H-pyran-4-one; 3-Hydroxy-2-methyl-4-pyrone; Larixinic acid; Palatone; Larixic acid; Talmon; Vetol; Veltol; Corps praline; 4H-Pyran-4-one, 3-hydroxy-2-methyl-; 3-hydroxy-2-methylpyran-4-one; 2-Methyl-3-hydroxy-4-pyrone; 2-Methyl pyromeconic acid; 2-Methylpyromeconic acid
| Regulatory & Food Contact | EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT, NUTRITIVE SWEETENER, PROCESSING AID Flavoring Agents FLAVOURING_AGENTFood Additives -> FLAVOUR_ENHANCER; STABILIZ: Flavouring Agent No safety concern at current levels of intake when used as a flavouring agent The previously established ADI for maltol was withdrawn by the Committee. |
|---|---|
| GHS notification summary | 15.5% (303 / 1955) |
| GHS notification summary | 15.5% (303 / 1955) |
|---|---|
| Reported hazard statements | H302 (84.5%), H341, H315, H319, H335 |
This chemical does not meet GHS hazard criteria for 15.5% (303 of 1955) of reports.
H302 (84.5%): Harmful if swallowed [Warning Acute toxicity, oral]
Maltol · CAS 118-71-8 · C6H6O3. UNII 3A9RD92BS4. Boiling Point: Sublimes at 93 °C; Melting Point: 324 to 327 °F (NTP, 1992); Melting Point: 161.5 °C.
数据来源：PubChem / Wikidata；与随货 COA 不一致时以 COA 为准。
English page: Maltol