
Ethyl maltol (MF: C₇H₈O₃, MW: 140.14) is a derivative of γ-pyrone. It serves as a broad-spectrum, highly effective flavor enhancer and can also function as a sweetening agent, aroma synthesizer, flavor modifier, and fixative. Beyond its acid-suppressing, bitterness-reducing, and deodorizing properties, and de-irritating effects. As a safe, non-toxic, versatile, highly effective, and low-dose ideal flavor enhancer, it significantly improves and intensifies food aromas. It is widely used in tobacco, food, beverages, flavorings, fruit wines, and daily cosmetics.
| Item | Specification |
| Melting point | 85-95°C (lit.) |
| Boiling point | 196.62°C (rough estimate) |
| Density | 1.1624 (rough estimate) |
| Flash point | 124.8±20.8 °C |
| Vapour pressure | 0.2 Pa at 24°C |
| Refractive index | 1.4850 (estimate) |
| Solubility | Soluble in chloroform (slightly), methanol (slightly) |
| Acidity coefficient (pKa) | 8.38±0.10 (Predicted) |
| Odour | Sweet caramel aroma |
| Water solubility | 0.07g/100mL (20ºC) |
As a legal food additive, ethyl maltol is widely used in the food industry—such as in meat processing, beverages, dairy products, baking, confectionery, condiments, and sauces—to enhance product flavor and aroma while masking off-flavors from other ingredients.
As a feed flavor enhancer, it is added to livestock, poultry, and aquatic feeds to mask the fishy or meaty odors from ingredients like fish meal and meat bone meal. This improves feed palatability and increases animal intake, particularly suitable for young livestock, poultry, and aquaculture.
In cosmetics and personal care products, small quantities can be used in perfumes, skincare items, and soaps to enhance fragrance stability and longevity. It may also be incorporated into oral care products to improve flavor and mask the bitterness of certain active ingredients.
In the tobacco industry, small additions improve cigarette draw taste, reduce harshness, and enhance the harmony of tobacco aroma.
Occasionally used in pharmaceuticals to improve the palatability of oral formulations (e.g., syrups, tablets) and mask the bitterness of drugs.
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