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 on the pyranone ring is crucial for its odor profile, making it a valuable compound in flavor and fragrance formulations.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Maltol is known 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 used to impart a warm, sweet note to various products. The odor threshold of maltol is relatively low, making it effective even at minimal concentrations. It serves as an impact note in flavor systems, enhancing the perception of sweetness and adding depth 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 larch bark, pine needles, and roasted malt, from which it derives its name. It is also present in the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the cooking of foods, contributing to the complex flavors of baked goods and roasted coffee. Its presence in natural sources allows it to be designated as a "natural flavor" 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 to enhance sweetness and add a caramel-like note to a variety of products, including baked goods, confectionery, and beverages. It functions as a flavor enhancer and is typically used at concentrations ranging from 5 to 50 ppm in finished products, depending on the desired intensity. Maltol is stable under typical processing conditions, though it may degrade at 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, warm note to perfumes and personal care products. It is commonly found in gourmand fragrance families and is used in both fine fragrances and functional products like lotions and shampoos. Maltol contributes primarily to the middle and base notes of a fragrance, providing a lasting sweetness. Typical use levels in fragrances are qualitative, often described as trace to moderate concentrations.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
United States
Maltol is recognized as Generally Recognized As Safe (GRAS) by FEMA for use in food products.
European Union
Under Regulation (EC) No 1334/2008, maltol is approved for use as a flavoring substance, with an assigned FL number of 07.008.
United Kingdom
Post-Brexit, the UK aligns with EU regulations regarding the use of maltol in flavors.
Asia
In Japan, maltol is permitted for use in food products, while in China and ASEAN countries, it is subject to specific regulatory approvals.
Latin America
In Brazil and other MERCOSUR countries, maltol is approved for use in food and fragrance applications, following regional guidelines.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Oral Exposure
Maltol has an established Acceptable Daily Intake (ADI) of 1 mg/kg body weight. It is considered safe for consumption at typical use levels in food products.
Dermal Exposure
In fragrance applications, maltol is not known to cause irritation or sensitization at typical use levels. It is included in the IFRA standards for safe use in personal care products.
Inhalation Exposure
Due to its low volatility, inhalation exposure to maltol is minimal, reducing occupational safety concerns.
Overall, the risk profiles for maltol do not significantly differ between food and fragrance applications, given its low toxicity and established safety margins.
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 flavor and fragrance formulations. It synergizes well with vanillin and ethyl maltol, creating rich, complex profiles. Formulators should be cautious of overuse, as excessive maltol can lead to an overpowering 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 documentation available from authoritative sources. Industry practices are consistent with documented use levels, though some regional regulatory nuances may exist. No significant data gaps or ambiguities are noted.
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 2026-02-05 11:25:22 GMT (p2)
