Chemistry:Isomaltol

From HandWiki
Isomaltol[1]
Isomaltol.png
Names
Preferred IUPAC name
1-(3-Hydroxyfuran-2-yl)ethan-1-one
Identifiers
3D model (JSmol)
ChemSpider
UNII
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).
☑Y verify (what is ☑Y☒N ?)
Infobox references
Tracking categories (test):

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[citation needed]

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