18299

Maltol

analytical standard

• Sinonimo/i: 3-Hydroxy-2-methyl-4-pyrone, 3-Hydroxy-2-methyl-4H-pyran-4-one, Larixinic acid, Maltol
• Formula empirica (notazione di Hill): C₆H₆O₃
• Numero CAS: 118-71-8
• Peso molecolare: 126.11
• Beilstein: 112169
• Numero CE: 204-271-8
• Numero MDL: MFCD00006578
• Codice UNSPSC: 85151701
• ID PubChem: 329751660
• NACRES: NA.24

Proprietà

• Grado: analytical standard
• Livello qualitativo: 100
• Saggio: ≥97.0% (GC)
• Temp. autoaccensione: 1364 °F
• Durata: limited shelf life, expiry date on the label
• Limite di esplosione: 25 %
• tecniche: HPLC: suitable; gas chromatography (GC): suitable
• Punto di fusione: 159-162 °C; 160-164 °C (lit.)
• applicazioni: cleaning products; cosmetics; flavors and fragrances; food and beverages; personal care
• Formato: neat
• Stringa SMILE: CC1=C(O)C(=O)C=CO1
• InChI: 1S/C6H6O3/c1-4-6(8)5(7)2-3-9-4/h2-3,8H,1H3; XPCTZQVDEJYUGT-UHFFFAOYSA-N

Descrizione

Descrizione generale

Maltol is an important food additive, which finds applications as a potent flavor enhancer to modify or enhance the flavor in the food and beverage industry. Some of the sources of maltol include bread crusts, baked cereals, coffee, caramelized food products, pyrolysis of sucrose, etc.

Applicazioni

Maltol may be used as an analytical reference standard for the quantification of the analyte in:

• Synthetic and commercial food samples using UV–Vis spectrophotometry with chemometrics methods.
• Food and beverage matrices using FIA-direct chemiluminescence procedure.

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Informazioni sulla sicurezza

• Pittogrammi: GHS07
• Avvertenze: Warning
• Indicazioni di pericolo: H302
• Consigli di prudenza: P264 - P270 - P301 + P312 - P501
• Classi di pericolo: Acute Tox. 4 Oral
• Codice della classe di stoccaggio: 11 - Combustible Solids
• Classe di pericolosità dell'acqua (WGK): WGK 2
• Punto d’infiammabilità (°F): Not applicable
• Punto d’infiammabilità (°C): Not applicable