Different types of ethyl maltols

Introduction

Ethyl maltol is a safe, reliable food additive with less dosage and remarkable effect. Its molecular formula is C7H8O3. As a flavor modifier and flavor enhancer, it is more and more widely used. It is a good flavor synergist for tobacco, food, beverage, essence, fruit wine, daily cosmetics, etc. It has a significant effect on improving and enhancing the flavor of food. It has a sweetening effect on sweets and can prolong the storage period of food [1]. In 1970, ethyl maltol was officially included in the ranks of food additives by the World Health Organization and the United Nations Food and Agriculture Organization. develop. Although ethyl maltol is a homolog of malt cheese, its aroma enhancement effect is 3-8 times that of malt cheese due to slight changes in its molecular structure.

Picture 1 Ethyl maltol  powders

Physical and chemical properties

Ethyl maltol, with the chemical formula C7H8O3, is a white crystalline powder. So far, ethyl maltol has not been found in natural substances, and it must be obtained by chemical synthesis[2].

Ethyl maltol is a derivative of γ-pyrone with a melting point of 85-95°C, easily soluble in hot water, ethanol, chloroform and glycerol, with caramel and fruity flavors. The solubility of ethyl maltol is 1 g in 65 mL of water at 15 °C, and 1 g in 55 mL of water at 25 °C. Ethyl maltol is a broad-spectrum high-efficiency flavoring agent, because its flavoring effect is 4 to 6 times greater than that of maltol, and 1 part of ethyl maltol can be used instead of 24 parts of coumarin. And it can also be used as sweetener, aroma synthesis agent, aroma modifier and fixative. It has the functions of suppressing acid, suppressing bitterness, removing fishy smell and removing irritation, which have the same characteristics as maltol. The difference is that maltol can be obtained from nature (barley, soybean, etc.), while ethyl maltol is artificially synthesized.

The ethyl maltol solution is stored in glass or plastic containers. When storing in large quantities, it must be placed in a closed container, protected from light, and placed in a cool and dry place.

Preparation

Fermentation method. Kojic acid is obtained from starch fermentation, and then ethyl maltol is obtained by etherification, oxidation, debenzylation, decarboxylation, hydroxylation and reduction.

Pyrofuroic acid method. A solution of pyrofuroic acid and acetic acid at a temperature of 90°C was added dropwise to the ether solution of diacetyl peroxide within 1~2h, and then the mixture was raised to 2h within 2h. 110 ° C, so that the 2-position of pyrofuroic acid can be directly alkylated to obtain ethyl maltol.

furfuryl alcohol method. Furfuryl alcohol is chlorinated in methanol aqueous solution by introducing chlorine gas to generate 4-chloro-3-hydroxy-4H-ketone, and then heated and hydrolyzed to obtain pyrofuroic acid; under alkaline conditions, pyrofuroic acid is condensed with acetaldehyde to obtain hydroxyethyl Pyrofuroic acid, which is reduced to ethyl maltol with zinc powder in hydrochloric acid.

Furfural method. Furfural reacts with ethylmagnesium bromide to obtain ethylfurfuryl alcohol (α-furan alkanol), which is then oxidized by chlorine gas in methanol aqueous solution at 0°C, and then heated to 100°C for hydrolysis to obtain ethyl maltol.

A1-type ethyl maltol

Its fruity aroma stands out. Adding a variety of different fruits, preserved fruit products, natural juices, various beverages, cold drinks, alcohol, dairy products, bread and cakes, soy sauce, Chinese patent medicines, cosmetics and various tobacco flavors can significantly improve the freshness of the fruit. , inhibit bitter, sour, astringent and other tastes, obtain the most suitable fruit sweet and umami taste, and at the same time, obtain excellent taste. In particular, it is used to prepare various tobacco flavors and fragrances, and added to cigarettes to make the smoke more mellow and fragrant.

A2-type ethyl maltol

It has a very strong caramel aroma, which has a strong synergistic effect on the original sweet and umami taste of various foods. It is suitable for meat products, roasted meat, canned food, condiments, candy, biscuits, bread, chocolate, cocoa products, oatmeal, betel nut, preserved fruit products and various feeds. Especially when added to various meat products, it can work with the amino acids in the meat and significantly improve the meat flavor. Therefore, today's various food industries are more and more widely used.

After ethyl maltol is added in meat processing, ethyl maltol will complex with iron ions in myoglobin, thereby preventing myoglobin from degrading into iron-free porphyrin-globulin complexes. Because the globulin complex is easy to be further decomposed in the general state, half of its products are light green porphyrin, which affects the flavor and quality of meat products. The presence of ethyl maltol will prevent myoglobin degradation from occurring, or, in the absence of added nitrite, will give canned cooked meat its pink color. Ethyl maltol also has the effect of removing the miscellaneous odor of raw materials and maintaining a long-lasting fragrance and flavor. For example, the meat quality, sensuality and flavor of frozen meat in meat product processing are not as good as fresh meat. differences in flavor.

A3-type ethyl maltol

It has the advantages of high purity, high quality, high whiteness, and unique aroma. The characteristic flavor is more prominent, the coke aroma is mellow and rich, and the aftertaste is long after being dissolved by heating, and the fragrance lasts for a long time. While maintaining the original characteristic aroma of meat products, it can maximize the aroma concentration of the product, and has the functions of inhibiting acid, inhibiting bitterness, removing fishy smell and antiseptic. It is suitable for high-grade ham, brine ham, high-grade sausage and other meat products with outstanding meat texture.

Reference

1 Zhang Guowen, Ni Yongnian. Multivariate calibration-photometric method for simultaneous determination of vanillin and ethyl maltol in food. 2005

2 Peng Shaohua, Ma Wenhua, Di Junwei. Determination of maltol and ethyl maltol by spectrophotometry, high performance liquid chromatography and voltammetry. 2005.

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