Maltol, with the CAS number 118-71-8, is a synthetic aroma chemical known for its sweet, caramel-like scent profile. It is often used in perfumery to impart a warm, gourmand character, making it a popular choice in compositions that aim to evoke sweetness or a baked goods aroma. Maltol can be found in various fragrance types, including oriental and gourmand scents, where it typically serves as a supporting note to enhance the overall sweetness and richness of the formula. In terms of safety and regulatory considerations, Maltol is generally recognized as safe for use in cosmetics and fragrances, but it is advisable to consult the latest IFRA guidelines for any specific restrictions or recommendations regarding its usage levels in different applications. As with many synthetic aroma chemicals, it is important to consider potential sensitivities or allergies, although Maltol is not commonly listed as a major allergen. Its versatility and unique scent profile make it a valuable ingredient in the perfumer's palette. — AI-generated summary, 2026-09-02.
Warm, sugary caramel with a distinct cotton-candy and burnt-sugar character. Softer and more powdery than ethyl maltol, with a slight jammy-strawberry facet in dilution.AI · claude-opus-4-7
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Other ingredients whose composition declares this material as a constituent. The percentage shown is the supplier-declared concentration in that parent.
| Ingredient | % | Range |
|---|---|---|
| FRUIT SEC | — | 2.5–5% |
Perfume and Flavor Chemicals, page 777.
White crystals, volatile with steam.
1.2% in water, 1.2% in glycerine, 2.8% in propylene glycol, 3.3% in ethyl alcohol, 5.0% in phenylethyl alcohol, very poorly soluble in terpenes and most other hydrocarbons.
Warm-fruity, caramellic-sweet odor with emphasis on the caramellic note in the dry state, while solutions of Maltol show a pronounced fruity, jam-like odor of pineapple, strawberry type.
Intensely sweet, fruity, jam-like, pineapple-strawberry type flavor with caramellic undertone.
Maltol is commonly used in perfume compositions, but only in very low concentrations. Its effect in pine needle type fragrances is well known and widely used, and its warm-sweetening effect in rose undertones is also highly appreciated. As a trace component in fruity lipstick fragrances, often with undecanolide, ethylmethylphenylglycidate, ionones, etc. it finds extensive use.
Its main use is, however, in flavor compositions, not only as fruity component in pineapple and strawberry, but in general as a sweetener. Its flavor is clearly perceptible at concentrations near 5 ppm, and the concentration in finished products is normally about 5 to 25 ppm in beverages, 40 to 170 ppm in marmalades, 100 to 200 ppm in concentrated soups, 50 to 250 ppm as a general flavor enhancer.
1) (biosynthesis): by alkaline hydrolysis of streptomycin salts. 2) (chemical synthesis): from pyridine via piperidine to pyromeconic acid. The 2-methyl-derivative is Maltol.