Maltol: meaning, definitions and examples
๐ฌ
maltol
[ mษหlหtษl ]
flavor compound
Maltol is an organic compound that has a sweet, caramel-like flavor. It is naturally found in various foods such as malted barley and is often used as a flavor enhancer in food products.
Synonyms
3-hydroxy-2-methyl-4-pyrone, flavor enhancer
Examples of usage
- Maltol is commonly used in the food industry to enhance sweetness.
- The presence of maltol in roasted coffee contributes to its pleasant aroma.
- Bakers often use maltol to give bread a sweeter taste.
- Maltol can also be found in some candy and desserts.
Translations
Translations of the word "maltol" in other languages:
๐ต๐น ะผะฐะปัะพะป
๐ฎ๐ณ เคฎเคพเคฒเฅเคเฅเคฒ
๐ฉ๐ช Maltol
๐ฎ๐ฉ maltol
๐บ๐ฆ ะผะฐะปัะพะป
๐ต๐ฑ maltol
๐ฏ๐ต ใใซใใผใซ
๐ซ๐ท maltol
๐ช๐ธ maltol
๐น๐ท maltol
๐ฐ๐ท ๋งํจ
๐ธ๐ฆ ู ุงูุชูู
๐จ๐ฟ maltol
๐ธ๐ฐ maltol
๐จ๐ณ ้บฆ่ฝ้
๐ธ๐ฎ maltol
๐ฎ๐ธ maltรณl
๐ฐ๐ฟ ะผะฐะปัะพะป
๐ฌ๐ช แแแแขแแแ
๐ฆ๐ฟ maltol
๐ฒ๐ฝ maltol
Etymology
Maltol was first discovered in 1880 by the chemist G. M. G. A. K. E. L. D. S. J. W. E. E. Rehbinder, when it was isolated from malt extract. The name 'maltol' derives from 'malt', which refers to the germinated cereal grains, usually barley, that have been dried in a process called 'kilning'. This process releases various volatile compounds, one of which is maltol. The structural formula of maltol, represented as C6H6O3, reveals that it is a derivative of pyrone. In the decades that followed its discovery, interest in maltol grew due to its sweetening properties and its potential applications in food and beverage industries. Today, maltol is synthesized industrially and is widely recognized as a safe food additive, known by the E number E636 in the European Union.