maltol
hydromethylpyrone, 3-hydroxyl-2-methyl-4H-pyran-4-one

118-71-8

CAS 118-71-8 - MW 140.14

OV101DB5OV1701C20M
Kovats RI1070[1087][1698]1955
Ethyl ester RI688[686][1233]1317

[interpolated]

Percepts: caramel

References:

OV101 Yong, Acree, Lavin & Butts 1989; Thermal generation of aroma, American Chemistry Society, 26, 276-283

DB5 

OV1701 

C20M Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998. [FFAP].

Source: Flavornet by Terry Acree & Heinrich Arn
http://www.flavornet.org
© Datu Inc., 2004