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

1. Identity & Chemical Information

• Common Name(s): Ethyl Maltol
• IUPAC Name: 2-Ethyl-3-hydroxy-4H-pyran-4-one
• CAS Number: 4940-11-8
• FEMA Number: 3487
• Other Identifiers: FL No. 08.032
• Molecular Formula: C7H8O3
• Molecular Weight: 140.14 g/mol

Ethyl maltol is a white crystalline powder known for its sweet, caramel-like aroma. It is a derivative of maltol, with an ethyl group replacing the methyl group. This modification enhances its flavor intensity and thermal stability, making it a popular choice in flavor and fragrance formulations.

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 or candy floss aroma. The compound is highly effective at low concentrations, with a taste threshold of approximately 0.5 ppm in water. Its primary role in formulations is as an impact note, providing sweetness and enhancing the perception of other flavors.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl maltol is not commonly found in nature but can be synthesized through the oxidation of ethyl maltol precursors. It is often produced via chemical synthesis for commercial use. While it does not occur naturally in significant quantities, its synthetic form is widely accepted in the industry for use in "natural flavor" formulations due to its structural similarity to naturally occurring maltol.

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

4. Use in Flavors

Ethyl maltol is extensively used in the flavor industry, particularly in sweet and fruity profiles. It is commonly found in confectionery, bakery, and beverage applications. Typical use levels range from 5 to 50 ppm, with higher concentrations used in more robust flavor systems. Ethyl maltol is valued for its ability to enhance sweetness and mask off-notes. It is stable under heat and acidic conditions, making it suitable for a wide range of food products.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, ethyl maltol is used to impart a sweet, gourmand note. It is a key component in the creation of candy-like and caramel scents, often used in perfumes, body sprays, and personal care products. Typical concentrations in fragrance formulations range from 0.1% to 1%, depending on the desired intensity. Ethyl maltol contributes primarily to the middle notes of a fragrance, providing a warm, sweet character.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Ethyl maltol is approved by the FDA and is listed as Generally Recognized As Safe (GRAS) by FEMA for use in food.
• European Union: Authorized under Regulation (EC) No 1334/2008 with an assigned FL number.
• United Kingdom: Regulatory status aligns with the EU post-Brexit.
• Asia: Approved for use in Japan and China, with specific usage guidelines.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, with adherence to local regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Ethyl maltol is considered safe for use in food and fragrance applications. The acceptable daily intake (ADI) is not specified, but it is used within industry-typical levels. Oral exposure through food is the primary route, with a wide margin of safety. Dermal exposure in fragrances is generally low risk, with no significant irritation or sensitization reported. Inhalation exposure is minimal due to its low volatility.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl maltol is prized for its ability to enhance sweetness and mask undesirable notes in formulations. It synergizes well with vanillin and other sweet compounds. Formulators should be cautious of overuse, as excessive concentrations can lead to an overpowering sweetness. It is often underutilized in savory applications, where it can add depth and complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl maltol is well-established, with comprehensive studies supporting its safety and efficacy. Industry practices are well-documented, though some regional regulatory nuances may require further clarification. Overall, the compound is widely accepted and utilized across various sectors.

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 2026-08-26 17:29:31 GMT (p2)