Isomaltol
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Names | |
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Preferred IUPAC name
1-(3-Hydroxyfuran-2-yl)ethan-1-one | |
Identifiers | |
3D model (JSmol)
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ChemSpider | |
PubChem CID
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UNII | |
CompTox Dashboard (EPA)
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Properties | |
C6H6O3 | |
Molar mass | 126.11 |
Melting point | 98 to 103 °C (208 to 217 °F; 371 to 376 K) |
Insoluble | |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Isomaltol is a natural furan obtained by the enzymatic degradation of starch. It is also a flavor component in bread crust, produced by thermal degradation (caramelization) of sugars.[2] Isomaltol is obtained after the Maillard reaction from an amino acid and a reducing sugar[citation needed]
See also
References
- ^ Merck Index, 11th Edition, 5066
- ^ Principles of Food Chemistry (1999), John M. DeMan, pg 286. ISBN 0-8342-1234-X
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