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1.Classification of Ethyl Maltol

Ethyl maltol is classified according to its characteristics: pure flavor, burnt flavor, and special alcohol type. It is mainly used in food flavor enhancement, daily use flavoring, photographic materials, antiseptic and skin care products.

1.1 Pure aroma type

Characterized by soft fruity and milky aroma. Added to meat products can significantly improve the fruit flavor, inhibit bitter, sour, astringent taste, to obtain the most suitable fruit flavor and sweet taste, at the same time, to obtain excellent taste. In meat products more than corn, peanuts and other meat and vegetables with the type, and can be used in conjunction with the special alcohol type.

1.2 Caramelized aroma type

To the head of the obvious, through the hair, there is a very strong caramel flavor as a feature of the original sweet and fresh flavor of various foods have a very strong effect of enhancement. Especially added to a variety of meat products, such as: with smoked, roasted, charcoal grilled flavor of barbecue, barbecue sausage, barbecue and other products, and the amino acids in the meat and play a role in significantly improving the meat aroma and freshness, so that the flavor is more prominent.

1.3 Special alcohol type

This type of ethyl malt phenol has the advantages of high purity, high quality, high whiteness, unique aroma, etc. The characteristic flavor is more prominent, the burnt flavor is mellow and rich, and the aftertaste is long after being dissolved by heat, and the aroma lasts for a long time. While maintaining the original characteristic flavor of meat products, it can improve the concentration of the product's aroma to a certain extent, and has the effects of acid suppression, bitterness suppression, deodorization and antiseptic, etc. It is suitable for high-grade products that highlight the sense of meat texture. Apply to highlight the meat texture of high-grade ham, brine ham, high-grade meat sausage and other poultry products.

2. Shoddy ethyl maltol identification methods

2.1 Tasting method

The flavor of ethyl maltol is slightly bitter, slightly spicy and astringent. Counterfeit ethyl maltol taste sweeter.

2.2 Heating method

Put a small amount of ethyl maltol on tin foil (tin foil inside cigarettes can also be used) and heat it with alcohol lamp or lighter, ethyl maltol will melt after being heated and continue to be heated, and the melted ethyl maltol will be completely evaporated without leaving any impurities. For counterfeit or low purity of ethyl maltol according to the above method of operation, it will leave a burnt substance on the tin foil.

2.3 Dissolution Method

First observe the dissolution of ethyl maltol in cold water, purity of 99.2% of ethyl maltol is very difficult to dissolve (solubility in water 1:55), and was floating, will not soon precipitate; followed by hot water rushed to quickly form a transparent solution. If you drop ferrous sulfate in the solution will quickly turn red, according to the redness can be identified by its purity.

3.Functional role

As the basic flavor ingredients maltol and ethyl maltol are the basic ingredients of many compound flavors, and are also essential raw materials used to blend many fruit flavors.

4.Improvement of food flavor

Maltol and ethyl maltol enhance the overall flavor profile of many flavorings, creating a smooth and harmonious flavor. Typical dosage levels for use as flavor modifiers range from 2 to 250 ppm and 1 to 100 ppm, respectively.

5.Increase and improve sweetness

Maltol and ethyl maltol have sweetening properties that can reduce the amount of sugar used. It has been reported that the addition of 15 ppm maltol or about one-fourth of the amount of ethyl maltol to non-carbonated fruit beverages resulted in a desirable sweetening effect and reduced the amount of sucrose used by 5-15%.

On the other hand, when combined with high sweetness sweeteners, it can improve the unbalanced, discontinuous and strong taste of sweeteners, which helps to make the flavor of the product closer to sucrose, and the resulting sweetness is more complete and balanced.

6.Modification of bitter and astringent flavors

Maltol and ethyl maltol are generally used to mask the bitter taste in food or pharmaceutical products, to dilute the astringent taste of food, and to inhibit the aftertaste produced by sweeteners, so that the food has a balanced flavor.

7.Enhancement of creamy and smooth texture

Maltol and ethyl maltol have the effect of enhancing the sense of milk fat in dairy products, and can produce a smooth texture similar to that of high-fat foods, which is conducive to the development of delicious reduced-fat, low-fat and fat-free advanced dairy products.

8.Reducing sourness and acid irritation

Maltol and ethyl maltol can improve the overall flavor of foods by reducing their overall acidity, which is particularly beneficial in the development of microbiologically stable low pH foods and flavors. At the same time, they can inhibit the acidity associated with some food additives, resulting in a softer flavor.

9.Improving the flavor of microwave-cooked foods

Basically, the rapid, low-temperature cooking in microwave ovens can cause foods to lack their desired flavor, and maltol and ethyl maltol have unique properties that can help improve the flavor of such foods.

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