FlavScents AInsights Entry for Maltol (CAS: 118-71-8)

1. Identity & Chemical Information

• Common Name(s): Maltol
• IUPAC Name: 3-Hydroxy-2-methyl-4H-pyran-4-one
• CAS Number: 118-71-8
• FEMA Number: 2656
• Other Identifiers: FL No. 07.008
• Molecular Formula: C6H6O3
• Molecular Weight: 126.11 g/mol

Maltol is a naturally occurring organic compound characterized by its pyranone structure, which contributes to its sweet, caramel-like aroma. The presence of a hydroxyl group and a methyl group in its structure is crucial for its odor profile, enhancing its ability to impart a sweet, candy-like scent.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Maltol is renowned for its sweet, caramel-like odor and flavor, often described as reminiscent of cotton candy or freshly baked bread. It has a moderate intensity and is primarily used as an impact note in flavor formulations. The taste threshold of maltol is relatively low, making it effective even at minimal concentrations. Its role in formulations is typically as a sweetness enhancer or a background realism note, providing depth and warmth to the overall sensory experience.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Maltol is found naturally in a variety of sources, including the bark of larch trees, pine needles, and roasted malt, from which it derives its name. It is also a product of the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the cooking process, contributing to the flavor of baked goods and roasted foods. Its presence in these natural processes allows it to be classified under "natural flavor" designations in certain regulatory contexts.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Maltol is widely used in the flavor industry, particularly in sweet and bakery flavors, where it enhances the perception of sweetness and adds a warm, caramel-like note. It is commonly used in confectionery, baked goods, and beverages. Typical use levels in finished products range from 5 to 50 ppm, with higher concentrations potentially leading to an overpowering sweetness. Maltol is stable under typical processing conditions, though it may degrade at very high temperatures or extreme pH levels.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, maltol is used to impart a sweet, gourmand note, often found in vanilla, caramel, and other dessert-like fragrances. It serves as a modifier or impact note, contributing to the top and middle notes of a fragrance composition. Typical concentration ranges in fragrance formulations are from trace amounts up to 1%, depending on the desired intensity and product type. Maltol's volatility is moderate, allowing it to provide a lasting sweetness without overwhelming other fragrance components.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States

• Flavor Use: Recognized as GRAS by FEMA.
• Fragrance Use: No specific restrictions noted.

European Union

• Flavor Use: Approved under Regulation (EC) No 1334/2008 with FL number 07.008.
• Fragrance Use: Subject to general safety assessments.

United Kingdom

• Post-Brexit regulations align closely with EU standards for flavor and fragrance use.

Asia

• Japan: Approved for use in food and cosmetics.
• China: Listed in the national food safety standards.
• ASEAN: Generally accepted with adherence to local regulations.

Latin America

• Brazil/MERCOSUR: Permitted in food and fragrance applications, following regional guidelines.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure

Maltol is considered safe for consumption at typical use levels, with an acceptable daily intake (ADI) established by JECFA. The margin of safety is generally high due to its low toxicity.

Dermal Exposure

In fragrance applications, maltol is not known to cause irritation or sensitization at typical use levels. It is included in IFRA standards for safe use in personal care products.

Inhalation Exposure

Maltol's moderate volatility suggests minimal risk from inhalation under normal use conditions. Occupational exposure limits are not typically exceeded in standard manufacturing environments.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Maltol is valued for its ability to enhance sweetness and add depth to both flavors and fragrances. It synergizes well with vanilla, chocolate, and fruit notes, providing a rounded, full-bodied profile. Formulators should be cautious of overuse, as excessive maltol can lead to an artificial or cloying sweetness. It is often underutilized in savory applications, where it can add subtle complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on maltol is well-established, with comprehensive studies supporting its safety and efficacy in both flavor and fragrance applications. While industry practices are well-documented, some regional regulatory nuances may require further clarification. Known data gaps are minimal, primarily related to emerging markets and novel applications.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-05-27 13:59:26 GMT (p2)