maltol

American  

[mawl-tawl, -tol] / ˈmɔl tɔl, -tɒl /

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.

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Etymology

Origin of maltol

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.

From Washington Post

The modern touch comes courtesy of maltol.

From Forbes

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

From Forbes

Furans are nutty and maltol is toasty.

From 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?

From The Guardian