Maltol and ethyl maltol: from the larch tree to successful food additive. Synthesis of a natural compound led to improved flavor- and aroma-enhancing capabilities
LeBlanc, D.T.; Akers, H.A.
Food Technology 43(4): 78-84
It seems unusual that a compound first isolated from the bark of the larch tree over a century ago could have such a powerful impact on the food flavoring industry and lead to the synthesis of an even more powerful homolog. But such was the case with maltol. The compound known as maltol was found to enhance or modify the flavor and aroma of foods and beverages for heightened consumer appeal.