maltol

[mawl-tawl, -tol]

noun

Chemistry.

1. 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.

Word History and Origins

Origin of maltol¹

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

Example Sentences

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

Read more on Washington Post

The modern touch comes courtesy of maltol.

Read more on Forbes

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

Read more on Forbes

Furans are nutty and maltol is toasty.

Read more on Washington Post

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?

Read more on The Guardian