Ethyl maltol

Ethyl maltol is an organic compound that is a common flavourant in some confectioneries. It is related to the more common flavorant maltol by replacement of the methyl group by an ethyl group.[2] It is a white solid with a sweet smell that can be described as caramelized sugar and cooked fruit.

Ethyl maltol

Names
Preferred IUPAC name 2-Ethyl-3-hydroxy-4H-pyran-4-one
Other names 2-Ethyl-3-hydroxy-4-pyranone 2-Ethyl pyromeconic acid 2-Ethyl-3-hydroxy-4-pyrone
Identifiers
CAS Number	4940-11-8 Y
3D model (JSmol)	Interactive image
ChEMBL	ChEMBL121557 N
ChemSpider	19804 N
ECHA InfoCard	100.023.256
E number	E637 (flavour enhancer)
PubChem CID	21059
UNII	L6Q8K29L05 N
CompTox Dashboard (EPA)	DTXSID5041516
InChI InChI=1S/C7H8O3/c1-2-6-7(9)5(8)3-4-10-6/h3-4,9H,2H2,1H3 N Key: YIKYNHJUKRTCJL-UHFFFAOYSA-N N InChI=1/C7H8O3/c1-2-6-7(9)5(8)3-4-10-6/h3-4,9H,2H2,1H3 Key: YIKYNHJUKRTCJL-UHFFFAOYAY
SMILES CCC1=C(C(=O)C=CO1)O
Properties
Chemical formula	C7H8O3
Molar mass	140.138 g·mol−1
Appearance	White crystalline powder
Melting point	85 to 95 °C (185 to 203 °F; 358 to 368 K)[1]
Boiling point	161 °C (322 °F; 434 K)
Hazards
R-phrases (outdated)	R22
S-phrases (outdated)	S36
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
N verify (what is YN ?)
Infobox references

The conjugate base derived from ethylmaltol, again like maltol, has a high affinity for iron, forming a red coordination complex. In such compounds, the heterocycle is a bidentate ligand.