| Identification | More | [Name]
Maltol isobutyrate | [CAS]
65416-14-0 | [Synonyms]
2-METHYL-3-HYDROXY-4-PYRONE ISOBUTYRATE
2-METHYL-4-OXO-4H-PYRAN-3-YL ISOBUTYRATE
3-HYDROXY-2-METHYL-4-PYRONE ISOBUTYRATE
FEMA 3462
MALTOL ISOBUTYRATE
MALTYL ISOBUTYRATE
2-methyl-propanoicaci2-methyl-4-oxo-4h-pyran-3-ylester
Propanoicacid,2-methyl-,2-methyl-4-oxo-4H-pyran-3-ylester
MALTYL ISOBUTYRATE 98+%
MALTOL ISOBUTYRATE 98+%
Hydroxy-2-methyl-4-pyrone isobutyrate
Maltol isobutyrate 2-Methyl-4-oxo-4h-pyran-3-ylisobutyrate
MALTOL ISOBUTYRATE NATURAL
2-Methyl-4-oxo-4H-pyran-3-yl 2-methylpropanoate
2-Methylpropanoic acid (2-methyl-4-oxo-4H-pyran-3-yl) ester
2-Methylpropanoic acid 2-methyl-4-oxo-4H-pyran-3-yl ester | [EINECS(EC#)]
265-755-2 | [Molecular Formula]
C10H12O4 | [MDL Number]
MFCD00036606 | [Molecular Weight]
196.2 | [MOL File]
65416-14-0.mol |
| Chemical Properties | Back Directory | [Boiling point ]
322.4±31.0 °C(Predicted) | [density ]
1.149 g/mL at 25 °C(lit.)
| [FEMA ]
3462 | [refractive index ]
n20/D 1.497(lit.)
| [Fp ]
>230 °F
| [storage temp. ]
Sealed in dry,Room Temperature | [form ]
neat | [Odor]
at 10.00 % in propylene glycol. sweet strawberry fruity tropical berry cotton candy | [biological source]
synthetic | [Odor Type]
caramellic | [JECFA Number]
1482 | [Major Application]
flavors and fragrances | [Cosmetics Ingredients Functions]
TONIC
FRAGRANCE
PERFUMING | [InChI]
1S/C10H12O4/c1-6(2)10(12)14-9-7(3)13-5-4-8(9)11/h4-6H,1-3H3 | [InChIKey]
VSBHYRPUJHEOBE-UHFFFAOYSA-N | [SMILES]
CC(C)C(=O)OC1=C(C)OC=CC1=O | [LogP]
1.36 | [CAS DataBase Reference]
65416-14-0(CAS DataBase Reference) | [EPA Substance Registry System]
65416-14-0(EPA Substance) |
| Hazard Information | Back Directory | [Description]
The plant, native to China, was introduced into Europe after the
orange. The tree is cultivated throughout the Mediterranean, where
the tangerine variety also grows. Tangerine and mandarin are
botanically identical, both being C. reticulata Blanco. The mandarin fruit is ellipsoidic, while the tangerine fruit common to the
United States is more nearly like the original fruit from China;
tangerine is more orange in color than mandarin. In Italy, mandarin
is cultivated together with other citrus fruits in Sicily and Calabria
on an industrial scale. The parts used are the leaves, small twigs,
unripe fruits, fruits, and the rind. Mandarin has a pleasant, orangelike odor and a sweet-sour taste.
The petitgrain essential oil of mandarin is obtained by steam
distillation of leaves, small twigs, and unripe fruits with yields of
about 0.3%. The oil is produced in several mandarin-growing areas
(especially Algeria); however, production is somewhat limited.
The oil exhibits a fruital odor and a yellow-amber fluorescent
color. The oil contains α-pinene, dipentene, limonene, p-cymene,
methyl anthranilate, geranaiol, and methyl methylanthranilate. | [Chemical Properties]
Maltyl isobutyrate has a sweet, strawberry-like flavor. | [Definition]
ChEBI: Maltyl isobutyrate is a pyranone. | [Aroma threshold values]
Aroma characteristics at 1.0%: sweet, fruit and slight burnt, caramelized sugar, jamy notes with cotton
candy afternote. | [Taste threshold values]
Taste characteristics at 10 to 30 ppm: sweet, jamy, creamy, tropical, brown and berry-like, fruity, milky,
caramellic with bubble gum and cotton candy nuances. |
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