Definitions
from The Century Dictionary.
- noun A colorless compound, , formed during the roasting of malt. It crystallizes in long needles and gives a violet color with ferric chlorid.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun chemistry a substituted
pyranone found in thebark andneedles of someconifers and in roastedmalt
Etymologies
from Wiktionary, Creative Commons Attribution/Share-Alike License
Support
Help support Wordnik (and make this page ad-free) by adopting the word maltol.
Examples
-
A few aromatic examples clockwise from top left: alcohol, sherry-like acetaldehyde, vinegary acetic acid, buttery diacetyl, fruity ethyl acetate, nutty furan, solvent-like benzene, and toasty maltol.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
The aroma of cooked beans also has a distinct sweet note, which comes from lactones, furans, and maltol.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
Several hundred aroma molecules have been identified in soy sauce, with roasty compounds furanones and pyrazines, sweet maltol, and a number of meaty sulfur compounds among the more prominent.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
At the same time, a number of desirable volatiles are augmented by the heat and mixing, notably those with roasted, caramel, and malty aromas pyrazines, furaneol, maltol.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
A few aromatic examples clockwise from top left: alcohol, sherry-like acetaldehyde, vinegary acetic acid, buttery diacetyl, fruity ethyl acetate, nutty furan, solvent-like benzene, and toasty maltol.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
The aroma of cooked beans also has a distinct sweet note, which comes from lactones, furans, and maltol.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
Several hundred aroma molecules have been identified in soy sauce, with roasty compounds furanones and pyrazines, sweet maltol, and a number of meaty sulfur compounds among the more prominent.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
At the same time, a number of desirable volatiles are augmented by the heat and mixing, notably those with roasted, caramel, and malty aromas pyrazines, furaneol, maltol.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
Comments
Log in or sign up to get involved in the conversation. It's quick and easy.