[mawl-tawl, -tol]

noun Chemistry.

a crystalline compound, C6H6O3, obtained from larch bark, pine needles, chicory, or roasted malt, used for enhancing flavors and aromas, as in foods, wines, and perfumes.

Origin of maltol

First recorded in 1890–95; malt + -ol1
Also called larixinic acid. Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2019