One-pot synthesis of ethylmaltol from maltol

• Immanuel Plangger,
• Marcel Jenny,
• Gregor Plangger and
• Thomas Magauer

Beilstein J. Org. Chem. 2025, 21, 2755–2760, doi:10.3762/bjoc.21.212

• GmbH, Am Brunnen 1, 5330 Fuschl am See, Austria 10.3762/bjoc.21.212 Abstract A novel route to the flavor enhancer ethylmaltol, a synthetic 4-pyrone, from naturally abundant maltol is disclosed. Two strategies were explored for the required C1 homologation. The most direct approach, C–C bond formation

• synthesis of ethylmaltol from a renewable precursor. Keywords: ethylmaltol; flavor enhancer; maltol; methylation; 4-pyrones; Introduction In 1969, a Pfizer patent first disclosed ethylmaltol (1) as a powerful, purely synthetic flavor and aroma enhancer (Scheme 1a) [1]. It has been found to have a 6-times

• Laboratory of Red Bull Service GmbH and was found to meet the quality parameters of commercial ethylmaltol (1), posing no concerns from a food safety perspective (see Supporting Information File 1). Conclusion In conclusion, we have developed a new synthetic approach to the flavor enhancer ethylmaltol (1

Interactions between cyclodextrins and cellular components: Towards greener medical applications?

• Loïc Leclercq

Beilstein J. Org. Chem. 2016, 12, 2644–2662, doi:10.3762/bjoc.12.261

• presence of many binding sites. Thaumatins refer to a family of proteins present in the sweetness of the katemfe fruit (Thaumatococcus daniellii Bennett) endemic in West Africa. It is used worldwide in human nutrition and pharmacology as a sweetener, flavor enhancer or to mask bitterness and it is 100,000