AInsights Entry for Ethyl Maltol (CAS: 4940-11-8)

1. Identity & Chemical Information

Ethyl maltol is a widely used flavor and fragrance compound known for its sweet, caramel-like aroma. Its IUPAC name is 2-ethyl-3-hydroxy-4H-pyran-4-one, and it is identified by the CAS number 4940-11-8. The FEMA number for ethyl maltol is 3487. Other identifiers include the FL number 08.032 and CoE number 90. The molecular formula of ethyl maltol is C7H8O3, with a molecular weight of 140.14 g/mol. The compound features a pyranone ring, which is crucial for its odor characteristics, contributing to its sweet, fruity, and caramel-like scent.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl maltol is characterized by its sweet, caramel-like odor with fruity nuances. It is often described as having a cotton candy-like aroma, which is both intense and diffusive. The compound is used as an impact note in flavor formulations, providing a sense of warmth and sweetness. While specific taste and odor thresholds are not universally documented, ethyl maltol is known for its potent sensory impact even at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl maltol is not commonly found in nature but can be formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the cooking process. This reaction is responsible for the formation of many flavor compounds in cooked foods. Ethyl maltol's synthetic production allows it to be used in both "natural flavor" and "natural fragrance" designations, depending on the regulatory definitions and the source of its precursors.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Ethyl maltol is extensively used in flavor formulations, particularly in sweet and dessert-like profiles such as chocolate, caramel, and fruit flavors. It acts as a flavor enhancer, providing depth and richness to the overall profile. Typical use levels in finished food products range from 1 to 100 ppm, with lower concentrations used for subtle enhancement and higher levels for more pronounced effects. Ethyl maltol is stable under typical food processing conditions, including heat and varying pH levels, but may degrade under extreme conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, ethyl maltol is used across various fragrance families, including gourmand, oriental, and fruity compositions. It serves as a modifier and impact note, adding sweetness and warmth to the fragrance profile. Typical concentration ranges in perfumes are from trace amounts to 0.5%, depending on the desired intensity. Ethyl maltol contributes primarily to the middle notes of a fragrance due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, ethyl maltol is recognized as Generally Recognized As Safe (GRAS) by FEMA for use in food. The European Union lists it under Regulation (EC) No 1334/2008 with the FL number 08.032. In the United Kingdom, post-Brexit regulations align closely with EU standards. In Asia, ethyl maltol is approved for use in countries like Japan and China, although specific regulations may vary. In Latin America, countries such as Brazil and members of MERCOSUR have their own regulatory frameworks, generally aligning with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Ethyl maltol is considered safe for oral exposure in flavor applications, with an Acceptable Daily Intake (ADI) established by JECFA. Dermal exposure in fragrance use is generally safe, with no significant reports of irritation or sensitization, although IFRA guidelines should be consulted for specific product types. Inhalation exposure is considered low risk due to its moderate volatility and typical use concentrations. Overall, the risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl maltol is valued for its ability to enhance sweetness and add depth to both flavors and fragrances. It synergizes well with vanilla, chocolate, and fruit notes, often used to round out harsh edges in formulations. Common pitfalls include overuse, which can lead to an overpowering sweetness, and underuse, which may result in a lack of desired impact. Formulators should balance ethyl maltol with other components to achieve the optimal sensory profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl maltol is well-established, with extensive documentation in both flavor and fragrance applications. Industry practices are well-documented, although some regional regulatory nuances may require further clarification. Known data gaps are minimal, with most information readily available from authoritative sources.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-04-23 15:42:59 GMT (p2)