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Maltol is a naturally occurring organic compound that is used primarily as a flavor enhancer. It is found in the bark of larch tree, in pine needles, and in roasted malt (from which it gets its name). It is a white crystalline powder that is soluble in hot water, chloroform, and other polar solvents. Because it has the odor of caramel, maltol is used to impart a sweet aroma to fragrances. Maltol has a taste and odor reminiscent of freshly baked bread, and is used as a flavor enhancer (E number E636) in breads and cakes.
Additional recommended knowledge
Maltol, like related 3-hydroxy-4-pyrones such as kojic acid, binds to hard metal centers such as Fe3+, Al3+, and VO3+. Related to this property, maltol has been reported to increase aluminium uptake in the body by 90 times.
|This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Maltol". A list of authors is available in Wikipedia.|