maltol
hydromethylpyrone, 3-hydroxyl-2-methyl-4H-pyran-4-one
CAS 118-71-8 - MW 140.14
| OV101 | DB5 | OV1701 | C20M | |
| Kovats RI | 1070 | [1087] | [1698] | 1955 |
| Ethyl ester RI | 688 | [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