maltol

[mawl-tawl, -tol]

Phonetic (Standard)IPA

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.

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Word History and Origins

Origin of maltol¹

First recorded in 1890–95; malt + -ol ¹

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Example Sentences

Examples have not been reviewed.

All the newly developed molecules contribute specific flavor notes to the complex caramel profile, including nutty furans, buttery diacetyl and toasty maltol.

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The modern touch comes courtesy of maltol.

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“Maltol nods to the gourmand trend in perfumery of the last 25 years.”

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Furans are nutty and maltol is toasty.

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Photograph: Umit Bektas/Reuters Here's a mini-quiz for foodists who pride themselves on their knowledge of obscure consumables: what are diastatic malt, dextran, ethyl maltol, panocha and sorghum syrup?

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maltodextrin maltose

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