Gourmand

Maltol

Note Profile

Molecule 17 perfumes

About

Maltol is a sweet, caramelic aroma chemical used in perfumery to impart sugary, gourmand warmth. It smells of cotton candy, burnt sugar, and baked goods with subtle fruity undertones, and is softer and less intense than its relative Ethyl Maltol. Perfumers use it to round and sweeten compositions, especially in caramel, praline, and fruity gourmand accords.

Scent Profile

Maltol has a pronounced caramel and burnt-sugar odor, reminiscent of cotton candy, toffee, and freshly baked pastries. Its sweetness is rounded by faint fruity and jam-like nuances and a mild, creamy warmth. Compared with Ethyl Maltol, it is often described as less potent, slightly drier, and more restrained, allowing for subtle sweet effects rather than overt candy notes at low dosages.

ScentWheel

Breadthfocused

EnvelopeHeart · ~7h lasting

Family Sweet & Gourmand

Read off the wheel, not a label applied to the note.

WorldSee it in Note Island

ScentArt

What is ScentArt?

What this is made of

maltol

Names this molecule

CAS 118-71-8

The note name IS the molecule - maltol, CAS 118-71-8.

How the layers join

Origin

Chemically, Maltol is 3-hydroxy-2-methyl-4H-pyran-4-one, formed by the heating of sugars such as maltose and found naturally in roasted malt, coffee, cocoa, and some fruits and flowers. In perfumery it is typically produced synthetically for purity and consistency, though natural isolates such as those derived from larch bark are available from some suppliers. The material is usually supplied as white crystalline powder that is soluble in ethanol with some time and agitation.

Usage in Perfumery

Perfumers employ Maltol primarily in gourmand and oriental fragrances to add sugar-like sweetness, caramel depth, and a sense of edible warmth, usually in the heart and base. It is often used at low levels to reinforce fruity and floral notes, support caramel, praline, chocolate, and baked-goods accords, or to soften harsh edges in a composition. Maltol blends well with vanilla, tonka, lactonic notes, berries, chocolate facets, and other caramelic materials, and is frequently paired with Ethyl Maltol for calibrated sweetness and diffusion.