Ethyl maltol was discovered in the 1970s. It was originally isolated from larch tree bark. It is produced through fermentation-organic synthesis. It occurs naturally in cereals, bread crust, coffee, and cocoa. Ethyl maltol is also used as a flavor enhancer because it tends to mask bad tasting chemicals, and heightens richness and creaminess. The compound has been employed as a flavor enhancer in wine, chocolate, vanilla, fruit flavored drinks, pastry, candy, tobacco, cosmetics, and medicine.
Lab name:
Common molecules
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Obtained courtesy of the Cambridge Structural Database
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