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Ethyl maltol is a broad-spectrum and high-efficiency fragrance enhancer. It can also be used as sweetener, aroma synthesizer, aroma improver and fragrance fixer. It has the effects of acid inhibition, bitter inhibition, deodorization and stimulation elimination. These have the same characteristics as maltol, but the difference is that maltol can be obtained from nature (barley, soybean, etc.), while ethyl maltol can be synthesized artificially.
Ethyl maltol is a safe, non-toxic, effective and low dosage ideal flavor enhancer. It has a significant effect on improving and enhancing the flavor of food and it can prolong the storage life of food. It is widely used in tobacco, food, beverage, essence, fruit wine, daily cosmetics and other products.
Ethyl maltol, chemical formula C7H8O3, is white crystalline powder. So far, ethyl maltol has not been found in natural substances, and it must be obtained by chemical synthesis.
Ethyl maltol is γ- Derivatives of pyranone, melting point 85~95 ℃, soluble in hot water, ethanol, chloroform and glycerin, with caramel flavor and fruit flavor. The solubility of ethyl maltol is 1g in 65mL of water at 15 ℃ and 1g in 55mL of water at 25 ℃. Ethyl maltol is a kind of broad-spectrum and highly effective flavor enhancer. Because its flavor enhancer effect is 4 to 6 times greater than that of maltol, one part of ethyl maltol can be used instead of 24 parts of coumarin. It can also be used as sweetening agent, aroma synthesis agent, flavor improver and flavor stabilizer. It has the effects of inhibiting acid, bitterness, fishiness and irritation, which have the same characteristics as maltol. The difference is that maltol can be obtained from nature (barley, soybeans, etc.), while ethyl maltol is synthesized artificially.
Ethyl maltol solution is stored in glass or plastic containers. When storing a large amount, it must be placed in a closed container, away from light, in a cool and dry place.
1. Fermentation method
Kojic acid is obtained from starch fermentation, and then ethyl maltol is obtained through etherification, oxidation, debenzylation, decarboxylation, hydroxylation and reduction.
2. Pyrofuric acid method
The pyrofulvic acid and acetic acid solution with a temperature of 90 ℃ are added to the ether solution of diacetyl peroxide dropwise within 1~2h, and then the mixture is raised to 110 ℃ within 2h, so that the 2-position of pyrofulvic acid can be directly alkylated to obtain ethyl maltol.
3. 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 to hydrolyze to pyrofulvic acid; Hydroxyethyl pyrofulvic acid was synthesized by condensation of pyrofulvic acid and acetaldehyde under alkaline conditions. It was reduced to ethyl maltol by zinc powder in hydrochloric acid.
4. Furfural method
Furfural reacts with ethyl magnesium bromide to obtain ethyl furfuryl alcohol（ α- Furaneol), and then in methanol aqueous solution, oxidized by chlorine at 0 ℃, and then heated to 100 ℃ to hydrolyze to ethyl maltol.
1. Improve the performance of raw materials
After adding ethyl maltol in poultry meat processing, ethyl maltol will react with iron ions in myoglobin to prevent myoglobin from degrading into iron-free porphyrin-globulin complex. Because globulin complex is easy to be further decomposed under normal conditions, half of its product is porphyrin with light green color, which affects the flavor and quality of poultry products. The presence of ethyl maltol will prevent the degradation of myoglobin or make canned cooked meat pink without adding nitrite. Ethyl maltol can also remove the odor of raw materials and maintain a long-term fragrance. For example, the meat flavor of frozen meat in poultry processing is not as good as that of fresh meat. If ethyl maltol is added in processing, the difference in flavor between the two will be minimized.
2. Increase the aroma characteristics of the product
During the processing of poultry meat products, ethyl maltol can react with amino acids in meat, significantly increase the meat flavor of the product, and can maximize the meat flavor, and has the characteristics of different effects with different meat. Ethyl maltol has different taste of cotton candy at high concentration, and it has scorched sweet smell after being heated, and has fruit smell. It has high solubility, and can sublimate at low temperature, making it have the characteristics of aroma enhancement. Adding saccharin to the therapeutic food can also make it lag and reduce the bitter taste. At the same time, obtain the most suitable sweetness and taste from rough to fine.
3. Coordinate the overall flavor characteristics of the product
Ethyl maltol is added as a base material in poultry meat processing, which does not highlight its own aroma, but plays a role in strengthening, modifying and stabilizing the overall flavor system. Make some peculiar smell or aroma in the product further modified and improved, so as to make the product features more perfect, mellow and harmonious.
Ethyl maltol is a broad-spectrum and high-efficiency fragrance enhancer. It can also be used as sweetener, aroma synthesizer, aroma improver and fragrance fixer. It has the effects of acid inhibition, bitter inhibition, deodorization and stimulation elimination. These have the same characteristics as maltol, but the difference is that maltol can be obtained from nature (barley, soybean, etc.), while ethyl maltol can be synthesized artificially.
Ethyl maltol is a safe, non-toxic, effective and low dosage ideal flavor enhancer. It has a significant effect on improving and enhancing the flavor of food and it can prolong the storage life of food. It is widely used in tobacco, food, beverage, essence, fruit wine, daily cosmetics and other products.
Ethyl maltol, chemical formula C7H8O3, is white crystalline powder. So far, ethyl maltol has not been found in natural substances, and it must be obtained by chemical synthesis.
Ethyl maltol is γ- Derivatives of pyranone, melting point 85~95 ℃, soluble in hot water, ethanol, chloroform and glycerin, with caramel flavor and fruit flavor. The solubility of ethyl maltol is 1g in 65mL of water at 15 ℃ and 1g in 55mL of water at 25 ℃. Ethyl maltol is a kind of broad-spectrum and highly effective flavor enhancer. Because its flavor enhancer effect is 4 to 6 times greater than that of maltol, one part of ethyl maltol can be used instead of 24 parts of coumarin. It can also be used as sweetening agent, aroma synthesis agent, flavor improver and flavor stabilizer. It has the effects of inhibiting acid, bitterness, fishiness and irritation, which have the same characteristics as maltol. The difference is that maltol can be obtained from nature (barley, soybeans, etc.), while ethyl maltol is synthesized artificially.
Ethyl maltol solution is stored in glass or plastic containers. When storing a large amount, it must be placed in a closed container, away from light, in a cool and dry place.
1. Fermentation method
Kojic acid is obtained from starch fermentation, and then ethyl maltol is obtained through etherification, oxidation, debenzylation, decarboxylation, hydroxylation and reduction.
2. Pyrofuric acid method
The pyrofulvic acid and acetic acid solution with a temperature of 90 ℃ are added to the ether solution of diacetyl peroxide dropwise within 1~2h, and then the mixture is raised to 110 ℃ within 2h, so that the 2-position of pyrofulvic acid can be directly alkylated to obtain ethyl maltol.
3. 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 to hydrolyze to pyrofulvic acid; Hydroxyethyl pyrofulvic acid was synthesized by condensation of pyrofulvic acid and acetaldehyde under alkaline conditions. It was reduced to ethyl maltol by zinc powder in hydrochloric acid.
4. Furfural method
Furfural reacts with ethyl magnesium bromide to obtain ethyl furfuryl alcohol（ α- Furaneol), and then in methanol aqueous solution, oxidized by chlorine at 0 ℃, and then heated to 100 ℃ to hydrolyze to ethyl maltol.
1. Improve the performance of raw materials
After adding ethyl maltol in poultry meat processing, ethyl maltol will react with iron ions in myoglobin to prevent myoglobin from degrading into iron-free porphyrin-globulin complex. Because globulin complex is easy to be further decomposed under normal conditions, half of its product is porphyrin with light green color, which affects the flavor and quality of poultry products. The presence of ethyl maltol will prevent the degradation of myoglobin or make canned cooked meat pink without adding nitrite. Ethyl maltol can also remove the odor of raw materials and maintain a long-term fragrance. For example, the meat flavor of frozen meat in poultry processing is not as good as that of fresh meat. If ethyl maltol is added in processing, the difference in flavor between the two will be minimized.
2. Increase the aroma characteristics of the product
During the processing of poultry meat products, ethyl maltol can react with amino acids in meat, significantly increase the meat flavor of the product, and can maximize the meat flavor, and has the characteristics of different effects with different meat. Ethyl maltol has different taste of cotton candy at high concentration, and it has scorched sweet smell after being heated, and has fruit smell. It has high solubility, and can sublimate at low temperature, making it have the characteristics of aroma enhancement. Adding saccharin to the therapeutic food can also make it lag and reduce the bitter taste. At the same time, obtain the most suitable sweetness and taste from rough to fine.
3. Coordinate the overall flavor characteristics of the product
Ethyl maltol is added as a base material in poultry meat processing, which does not highlight its own aroma, but plays a role in strengthening, modifying and stabilizing the overall flavor system. Make some peculiar smell or aroma in the product further modified and improved, so as to make the product features more perfect, mellow and harmonious.
