Isomaltol

Isomaltol[1]
Names
	Preferred IUPAC name 1-(3-Hydroxyfuran-2-yl)ethan-1-one
Identifiers
CAS Number	3420-59-5 ;
3D model (JSmol)	Interactive image;
ChemSpider	17845 ;
PubChem CID	18898;
UNII	76NST80C38 ;
CompTox Dashboard (EPA)	DTXSID10187790 ;
	InChI InChI=1S/C6H6O3/c1-4(7)6-5(8)2-3-9-6/h2-3,8H,1H3 Key: HPIGCVXMBGOWTF-UHFFFAOYSA-N ; 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).
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	Infobox references

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

References

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

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[1] Merck Index, 11th Edition, 5066

[2] Principles of Food Chemistry (1999), John M. DeMan, pg 286. ISBN 0-8342-1234-X

Isomaltol

See also

References