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 warm, sugary 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 a pleasant, warm diffusion. The taste threshold of maltol is relatively low, making it an effective impact note in flavor formulations. It is commonly used to enhance sweetness and add depth to flavor profiles, serving as both a modifier and a background realism enhancer.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Maltol is found naturally in a variety of sources, including larch tree 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, particularly in sweet and bakery flavors, where it enhances the perception of sweetness and adds a rich, caramel-like note. It is also used in fruit flavors to provide a more rounded and full-bodied profile. Typical use levels in finished food products range from 5 to 50 ppm, with higher concentrations potentially leading to an overpowering sweetness. Maltol is stable under typical food processing conditions, including heat and varying pH levels, but may degrade under extreme conditions.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, maltol is utilized for its sweet, warm aroma, fitting well within gourmand and oriental fragrance families. It acts as a trace realism enhancer and an impact note, often used in small concentrations to add depth and warmth. Typical concentration ranges in fragrance formulations are from 0.01% to 0.1%, contributing primarily to the middle notes due to its moderate volatility.
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 flavors.
European Union
Under Regulation (EC) No 1334/2008, maltol is approved for use as a flavoring substance, with an assigned FL number 07.008.
United Kingdom
Post-Brexit, the UK aligns with EU regulations regarding flavoring substances, maintaining similar approvals for maltol.
Asia
In Japan and China, maltol is permitted for use in food flavors, with specific usage guidelines varying by country.
Latin America
Countries like Brazil and members of MERCOSUR recognize maltol under harmonized flavor regulations, though specific limits may vary.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Oral Exposure
Maltol has a high margin of safety for oral exposure, with an Acceptable Daily Intake (ADI) established by JECFA. It is considered safe for consumption at typical flavoring levels.
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
Due to its moderate volatility, inhalation exposure is minimal in typical use scenarios, with no significant occupational hazards reported.
Overall, maltol's risk profile is favorable across food and fragrance applications, with no significant differences in safety considerations.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Maltol is valued for its ability to enhance sweetness and add warmth to both flavors and fragrances. It synergizes well with vanilla, chocolate, and fruit notes, providing a fuller, more rounded profile. Formulators should be cautious of overuse, as excessive concentrations can lead to an overpowering sweetness or a cloying aroma. It is often underutilized in savory applications, where it can add subtle depth and 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. Overall, the confidence in maltol's use is high, with minimal data gaps.
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 2026-04-07 13:30:47 GMT (p2)
