maltol

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maltol Also called laxarinic acid, palatone, veltol; chemically 3‐hydroxy‐2 methyl‐γ‐pyrone. Found in the bark of young larch trees, pine needles, chicory, and roasted malt; synthesized for use as a fragrant, caramel‐like flavour for addition to foods; imparts a ‘freshly baked’ flavour to bread and cakes.

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