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maltyl acetate
Maltyl acetate is a flavor and fragrance agent known for its fruity and berry aroma, chemically identified as 2-methyl-4-oxo-4H-pyran-3-yl acetate.
General Material Description
Maltyl acetate is an organic ester compound characterized chemically as 4H-pyran-4-one, 3-(acetyloxy)-2-methyl-, with the molecular formula C8H8O4. This compound presents as a clear liquid exhibiting fruity and berry sensory notes, notably described as fruity jammy berry and tropical at a 10 % dilution in dipropylene glycol. Known also by various synonyms including maltol acetate and 2-methyl-4-oxo-4H-pyran-3-yl acetate, it is classified as a flavor and fragrance agent. The compound is linked to the PubChem database under CID 120048, enabling access to comprehensive chemical data. Maltyl acetate is typically synthesized via acetylation of maltol or derived through related chemical processes in flavor manufacturing settings.
Occurrence, Applicability & Potential Uses
Maltyl acetate occurs predominantly as a synthetic flavor and fragrance compound rather than as a natural metabolite. It is utilized extensively in the flavor and fragrance industries to impart fruity and berry nuances, enhancing the sensory profile of products ranging from food items to personal care formulations. Its application aligns with regulatory frameworks such as FEMA (US), which governs flavoring substances for food use. The compound’s mild fruity aroma and flavor make it suitable for a wide range of consumer products, including beverages, confectionery, and perfumery. Use in formulations requires consideration of its sensory intensity and chemical stability under processing conditions.
Physico-Chemical Properties Summary
Maltyl acetate has a molecular weight of 168.15 g/mol and exhibits moderate volatility with a boiling range of approximately 302 to 304 °C at standard atmospheric pressure (760 mm Hg). It demonstrates a low vapor pressure of about 0.001 mmHg at 25 °C, indicating low volatility under ambient conditions. The compound has an estimated logP around 0.15, reflecting slight hydrophobicity balanced by polar functional groups. Solubility characteristics include good solubility in alcohols and slight solubility in water, estimated at 13,340 mg/L at 25 °C, which influences formulation considerations. The compound’s flash point is around 278 °F, necessitating standard precautions during handling and storage. These properties collectively influence maltyl acetate’s behavior in mixtures, its evaporation rate, and compatibility with solvents and other formulation ingredients.
FAQ
What is maltyl acetate and what are its main characteristics?
Maltyl acetate is an organic ester commonly used as a flavor and fragrance compound. Chemically, it is 4H-pyran-4-one, 3-(acetyloxy)-2-methyl- with the molecular formula C8H8O4. It is recognized for its fruity and berry aroma, often described as jammy and tropical. The compound usually appears as a clear liquid and is identified by the CAS number 28787-36-2. Maltyl acetate finds application primarily in the flavor and fragrance industries due to its distinctive sensory profile.
How is maltyl acetate typically used and where does it occur?
Maltyl acetate is mainly manufactured synthetically for use in flavorings and fragrances. It does not commonly occur naturally but is valued for adding fruity and berry notes to products such as beverages, confectionery, and perfumes. Regulatory guidelines like FEMA (US) permit its use in food-related applications, ensuring appropriate safety and quality standards. Its chemical properties, such as moderate volatility and partial water solubility, make it compatible with various product formulations.
What regulations govern the use of maltyl acetate and how is it sourced?
The use of maltyl acetate as a flavor and fragrance agent is subject to oversight by regulatory standards including FEMA (US) which provides guidelines on flavoring substances. Additionally, IFRA (Global) standards influence its application in fragrances by specifying concentration limits to ensure consumer safety. The compound is typically sourced through chemical synthesis involving acetylation processes starting from maltol or related precursors. Safety assessments have not identified significant hazard classifications under OSHA's hazard communication standards.
US / EU / FDA / JECFA / FEMA / Scholar / Patents
| Google Scholar | Start search |
| Google Books | Start search |
| Google Patents | Start search |
| Perfumer & Flavorists | Start search |
| EU Patents | Start search |
| PubMeb | Start search |
| NCBI | Start search |
Other Information
| (IUPAC): | Atomic Weights of the Elements 2011 (pdf) |
| Videos: | The Periodic Table of Videos |
| tgsc: | Atomic Weights use for this web site |
| (IUPAC): | Periodic Table of the Elements |
| HMDB (The Human Metabolome Database): | Search |
| Export Tariff Code: | 2915.39.9050 |
| ChemSpider: | View |
General Material Information
| Preferred name | maltyl acetate |
| Trivial Name | Maltol acetate |
| Short Description | 4H-pyran-4-one, 3-(acetyloxy)-2-methyl- |
| Formula | C8 H8 O4 |
| CAS Number | 28787-36-2 |
| ECHA Number | 249-223-7 |
| FDA UNII | Search |
| Nikkaji Number | J24.836C |
| xLogP3-AA | 0.50 (est) |
| NMR Predictor | External link |
| Synonyms |
|
Suppliers
| Anhui Haibei | BOC Sciences |
| Grau Aromatics | Pearlchem Corporation |
| Penta International | SRS Aromatics |
| Penta International Corporation | SRS Aromatics Ltd |
PhysChem Properties
| Material listed in food chemical codex | No |
| Molecular weight | 168.14855957031 |
| Boiling Point | 302 to 304°C @ 760 mm Hg |
| Vapor Pressure | 0.001 mmHg @ 25 °C |
| Flash Point TCC Value | 136.67 °C TCC |
| logP (o/w) | 0.152 est |
| Solubility | |
| alcohol | Yes |
| water, slightly | Yes |
| water, 1.334e+004 mg/L @ 25 °C (est) | Yes |
| water | No |
Organoleptic Properties
| Odor Type: Fruity | |
| fruity, jammy, berry, tropical | |
| General comment | At 10.00 % in dipropylene glycol. fruity jammy berry tropical |
| Flavor Type: Berry | |
| fruity, berry | |
| General comment | Fruity berry |
Safety Information
Safety information
| Hazards identification | |
| Classification of the substance or mixture | |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
| None found. | |
| GHS Label elements, including precautionary statements | |
| Pictogram | |
| Hazard statement(s) | |
| None found. | |
| Precautionary statement(s) | |
| None found. | |
| Oral/Parenteral Toxicity: | |
| Not determined | |
| Dermal Toxicity: | |
| Not determined | |
| Inhalation Toxicity: | |
| Not determined | |
Safety in use information
| Category: | |||
| flavor and fragrance agents | |||
| RIFM Fragrance Material Safety Assessment: Search | |||
| IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice | |||
Safety references
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :120048 |
| National Institute of Allergy and Infectious Diseases:Data |
| (2-methyl-4-oxopyran-3-yl) acetate |
| Chemidplus:0028787362 |