AInsights Entry for Ethyl Maltol (CAS: 4940-11-8)

1. Identity & Chemical Information

Ethyl maltol is a widely used flavor and fragrance compound known for its sweet, caramel-like aroma. Its IUPAC name is 2-ethyl-3-hydroxy-4H-pyran-4-one. The CAS number for ethyl maltol is 4940-11-8. It is also identified by FEMA number 3487. The molecular formula is C7H8O3, and it has a molecular weight of 140.14 g/mol. Ethyl maltol contains a pyranone ring, which is crucial for its characteristic odor profile. The presence of hydroxyl and carbonyl groups contributes to its ability to enhance sweetness and impart a caramelized note.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl maltol is characterized by its sweet, caramel-like odor with nuances of cotton candy and fruity undertones. It is often described as having a strong intensity and good diffusion, making it an effective impact note in formulations. The taste threshold of ethyl maltol is relatively low, allowing it to enhance sweetness and add depth to flavor profiles even at minimal concentrations. It is typically used as a background realism enhancer or a modifier in both flavor and fragrance applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl maltol is not commonly found in nature but can be formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the cooking process. This reaction is responsible for the development of complex flavors and aromas in cooked foods. Ethyl maltol can also be synthesized through chemical processes for use in flavor and fragrance formulations. Its synthetic origin does not preclude it from being labeled as a "natural flavor" under certain regulatory frameworks, provided it is derived from natural sources.

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

4. Use in Flavors

Ethyl maltol is extensively used in various flavor categories, including bakery, confectionery, dairy, and beverages. It serves as a flavor enhancer, providing a sweet, caramel-like note that complements and rounds out other flavors. Typical use levels in finished food products range from 5 to 100 ppm, with lower concentrations used for subtle sweetness enhancement and higher concentrations for more pronounced caramel notes. Ethyl maltol is stable under typical food processing conditions, including heat and pH variations, but may degrade under extreme oxidative conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, ethyl maltol is used across various fragrance families, including gourmand, oriental, and fruity compositions. It acts as a modifier or impact note, adding a sweet, edible quality to perfumes and personal care products. Typical concentration ranges in fragrances are from 0.1% to 1%, depending on the desired intensity and product type. Ethyl maltol is moderately volatile, contributing primarily to the middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, ethyl maltol is recognized as Generally Recognized As Safe (GRAS) by FEMA for use in food. In the European Union, it is approved under Regulation (EC) No 1334/2008 and assigned the FL number 08.032. The United Kingdom follows similar regulations post-Brexit. In Asia, ethyl maltol is permitted in countries like Japan and China, with specific use levels and applications. In Latin America, regulations vary, but it is generally accepted in countries like Brazil under MERCOSUR guidelines. Explicit approvals and harmonized assumptions are common, though country-specific variability may exist.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Ethyl maltol is considered safe for oral exposure in flavor applications, with an Acceptable Daily Intake (ADI) established by JECFA. The Threshold of Toxicological Concern (TTC) and Margin of Safety (MOS) are favorable, indicating low risk at typical use levels. For dermal exposure in fragrances, ethyl maltol is not a known irritant or sensitizer, aligning with IFRA standards. Inhalation exposure is generally low risk due to its moderate volatility, but occupational safety measures should be observed in manufacturing settings. Risk profiles are consistent across food and fragrance applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl maltol is valued for its ability to enhance sweetness and impart a caramel-like aroma, making it a versatile tool for formulators. It synergizes well with vanilla, chocolate, and fruit flavors, enhancing their richness and complexity. Common pitfalls include overuse, which can lead to an overpowering sweetness, and underuse, which may result in a lack of depth. Formulators should balance ethyl maltol with other ingredients to achieve the desired sensory profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl maltol is well-established, with comprehensive documentation available from authoritative sources. Industry practices are generally consistent, though some undocumented variations may exist. Known data gaps are minimal, and regulatory ambiguities are rare, ensuring high confidence in its use and safety.

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 2026-09-28 13:17:55 GMT (p2)