| 释义 |
maltol Chem.|ˈmɒltɒl, -ɔː-|
[a. G. maltol (J. Brand 1894, in Ber. d. Deut. Chem. Ges. XXVII. 810): see malt n. and -ol.]
A crystalline compound, C6H6O3, which occurs in larch bark and chicory and is formed by roasting malt; 3-hydroxy-2-methylpyran-4-one.
1894Jrnl. Chem. Soc. LXVI. i. 271 Beer, prepared from caramel malt, gives a violet coloration with ferric chloride; this is not due to salicylic acid, but to the presence of a compound termed maltol, which is distinguished from salicylic acid by giving no reaction with Millon's reagent. 1945Jrnl. Amer. Chem. Soc. LXVII. 2276 Hydrolysis of streptomycin chloride with N sodium hydroxide{ddd}yields a weakly acidic substance, m.p. 161–162°, which has been characterized as maltol. 1972Sci. Amer. Mar. 16/2 In recent years the use of maltol, which can intensify or modify the flavor of preserves, desserts, fruit, soft drinks and foods generally high in carbohydrates, has expanded greatly. |