Isomaltol

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

For a disaccharide polyol from sugar origin, see Isomalt.

Isomaltol[1]

Names
Preferred IUPAC name 1-(3-Hydroxyfuran-2-yl)ethan-1-one
Identifiers
CAS Number	3420-59-5^Y
3D model (JSmol)	Interactive image
ChemSpider	17845^Y
PubChem CID	18898
UNII	76NST80C38^Y
CompTox Dashboard (EPA)	DTXSID10187790
InChI InChI=1S/C6H6O3/c1-4(7)6-5(8)2-3-9-6/h2-3,8H,1H3^Y Key: HPIGCVXMBGOWTF-UHFFFAOYSA-N^Y InChI=1/C6H6O3/c1-4(7)6-5(8)2-3-9-6/h2-3,8H,1H3 Key: HPIGCVXMBGOWTF-UHFFFAOYAW
SMILES O=C(c1occc1O)C
Properties
Chemical formula	C6H6O3
Molar mass	126.11
Melting point	98 to 103 °C (208 to 217 °F; 371 to 376 K)
Solubility in water	Insoluble
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Y verify (what is ^YN ?)
Infobox references

See also

• Maltol

References

1. Merck Index, 11th Edition, 5066
2. Principles of Food Chemistry (1999), John M. DeMan, pg 286. ISBN 0-8342-1234-X