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
3D model (JSmol)
ChemSpider
UNII
  • InChI=1S/C6H6O3/c1-4(7)6-5(8)2-3-9-6/h2-3,8H,1H3 checkY
    Key: HPIGCVXMBGOWTF-UHFFFAOYSA-N checkY
  • InChI=1/C6H6O3/c1-4(7)6-5(8)2-3-9-6/h2-3,8H,1H3
    Key: HPIGCVXMBGOWTF-UHFFFAOYAW
  • O=C(c1occc1O)C
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).
checkY verify (what is checkY☒N ?)
Infobox references

See also

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


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