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

1. Identity & Chemical Information

• Common Name(s): Ethyl Maltol
• IUPAC Name: 2-Ethyl-3-hydroxy-4H-pyran-4-one
• CAS Number: 4940-11-8
• FEMA Number: 3487
• Other Identifiers: FL No. 08.032
• Molecular Formula: C7H8O3
• Molecular Weight: 140.14 g/mol

Ethyl maltol is a derivative of maltol, characterized by the presence of an ethyl group at the 2-position of the pyranone ring. This modification enhances its sweet, caramel-like aroma, making it a valuable compound in flavor and fragrance applications. The hydroxyl group contributes to its ability to form hydrogen bonds, influencing its volatility and sensory characteristics.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl maltol is renowned for its sweet, caramel-like aroma with nuances of cotton candy and fruity notes. It is often described as having a warm, sugary scent with moderate intensity and good diffusion. The compound is primarily used as an impact note in flavor formulations, providing a sense of sweetness and depth. Its taste threshold is relatively low, allowing it to enhance sweetness and mask off-flavors effectively.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl maltol is not commonly found in nature but can be synthesized through chemical processes. It is structurally related to maltol, which occurs naturally in larch tree bark, pine needles, and roasted malt. Ethyl maltol is often produced via the oxidation of ethylated precursors or through the Maillard reaction, which is a common pathway for flavor compound formation in cooked foods. Its synthetic origin does not preclude it from being used in "natural flavor" designations, provided it meets regulatory criteria.

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, beverages, and dairy products. It functions as a flavor enhancer, providing sweetness and depth to formulations. Typical use levels in finished food products range from 5 to 50 ppm, with higher concentrations used in more robust applications like chocolate and caramel flavors. Ethyl maltol is stable under typical processing conditions, including moderate heat and pH variations, but may degrade under extreme conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, ethyl maltol is utilized in gourmand and sweet fragrance families. It serves as a modifier and impact note, contributing to the overall sweetness and warmth of a fragrance composition. Typical concentrations range from trace amounts to 0.5% in finished products, depending on the desired intensity. Ethyl maltol is moderately volatile, contributing primarily to the middle notes of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States

Ethyl maltol is approved by FEMA as GRAS (Generally Recognized As Safe) for use in food flavors.

European Union

Listed under Regulation (EC) No 1334/2008 with an assigned FL number, ethyl maltol is approved for use in food flavorings.

United Kingdom

Post-Brexit, the UK aligns with EU regulations regarding ethyl maltol's use in flavors.

Asia

In Japan and China, ethyl maltol is permitted for use in food flavors, subject to specific regulatory guidelines.

Latin America

Countries like Brazil and members of MERCOSUR recognize ethyl maltol as safe for use in food flavors, following international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure

Ethyl maltol has a high margin of safety when used in food flavors, with an ADI (Acceptable Daily Intake) established by JECFA. Its low toxicity profile supports its widespread use in food products.

Dermal Exposure

In fragrance applications, ethyl maltol is considered non-irritating and non-sensitizing at typical use levels. IFRA standards provide guidance on safe concentrations in personal care products.

Inhalation Exposure

While ethyl maltol is volatile, its use in fragrances does not pose significant inhalation risks under normal conditions. Occupational exposure limits are not typically exceeded in standard manufacturing environments.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl maltol is valued for its ability to enhance sweetness and mask off-notes in both flavors and fragrances. It synergizes well with vanilla, chocolate, and fruity notes, providing a rounded and appealing profile. Formulators should be cautious of overuse, as excessive concentrations can lead to an overpowering sweetness that may detract from the overall balance of a formulation.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl maltol is well-established, with comprehensive studies supporting its safety and efficacy in flavor and fragrance applications. While industry practices are well-documented, some variability in regulatory interpretations may exist across regions.

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 2026-05-25 12:31:40 GMT (p2)