| FEMA | 2656 |
| CAS | 118-71-8 |
| EINECS | 204-271-8 |
| JECFA Food Flavoring | 1480 |
| CoE Number | 148 |
| Organoleptic Notes |
|
| Odor | caramellic sweet, caramellic, cotton, candy, jammy, fruity, bread, baked, burnt, bready |
| Flavor | caramellic sweet, cotton, candy, caramellic, jammy, fruity, berry, |
| Material Notes | red cedar note: 0.10 - cedarwood oil 0.01 - maltol 10% christmas - maltol and raspberry ketone. found in bark of young larch trees; isolated from passiflora incarnata; possesses depressant properties in mice; potentiates hexobarbital-induced narcosis & inhibits spontaneous motor activity. Found in chicory, roasted malt, breads, milk, heated butter, uncured smoked pork, cocoa, coffee, roasted barley, roasted peanuts, roasted filbert, soybean etc. Flavour enhancer and flavouring agent 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). Because it has the odor of cotton candy and caramel, maltol is used to impart a sweet aroma to fragrances. Maltol's sweetness adds to the odor of freshly baked bread, and is used as a flavor enhancer (E number E636) in breads and cakes. (Wikipedia) |