Isomaltol

Isomaltol[1]

Names
Preferred IUPAC name

1-(3-Hydroxyfuran-2-yl)ethan-1-one

Identifiers

CAS Number

* 3420-59-5 Y

3D model (JSmol)

* Interactive image

ChemSpider |

* 17845 Y

PubChem CID

* 18898

UNII |

* 76NST80C38 Y

InChI

* InChI=1S/C6H6O3/c1-4(7)6-5(8)2-3-9-6/h2-3,8H,1H3 Y

Key: HPIGCVXMBGOWTF-UHFFFAOYSA-N Y

* 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).

Y verify (what is YN ?)
Infobox references

Tracking categories (test):

* SizeSet

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

* Maltol

## References

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

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*[CID]: Compound ID