AtlasGourmand

Maltol

Warm caramel and baked bread; softer and less candied than ethyl maltol.

Place in the wear: Heart; The middle of the wear. Where most of the idea lives.
Office: Modifier; A trace that turns the heart. Used sparingly.
Family: Gourmand
Type: Synthetic
CAS: 118-71-8
Origin: Synthetic
Span: Sits in the heart and carries into the drydown. A measured span on blotter and skin is not yet recorded.
Odor: Caramel, bready and sweet
Also called: 3-Hydroxy-2-methyl-4H-pyran-4-one, Larixinic acid
FEMA: 2656

A booster from the heart into the base. It sits with ethyl maltol and vanillin in gourmand accords.

Maltol is a synthetic material; its IUPAC name is 3-hydroxy-2-methylpyran-4-one. Formula C6H6O3, molecular weight 126.11.

In the wear it sits in the heart and carries into the drydown. Its usual office is modifier. The atlas files it under Gourmand, caramel.

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