maltol

[mawl-tawl, -tol]
noun Chemistry.
a crystalline compound, C 6 H 6 O 3 , obtained from larch bark, pine needles, chicory, or roasted malt, used for enhancing flavors and aromas, as in foods, wines, and perfumes.
Also called larixinic acid.


Origin:
1890–95; malt + -ol1

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In addition, crystalline maltol readily precipitated on standing in a refrigerator.
Naturally occurring ligands and previously approved materials such as maltol can simplify the regulatory process somewhat.
Study of red ginseng: new glucosides and a note on the occurrence of maltol.
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