Isomaltol

Isomaltol^[1]
	File:Isomaltol.png
Names
	Preferred IUPAC name 1-(3-Hydroxyfuran-2-yl)ethan-1-one
Identifiers
CAS Number	3420-59-5 check;
3D model (JSmol)	Interactive image;
ChemSpider	17845 check;
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E number	Lua error in Module:Wikidata at line 880: attempt to index field 'wikibase' (a nil value).
PubChem CID	18898;
UNII	76NST80C38 check;
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	InChI InChI=1S/C6H6O3/c1-4(7)6-5(8)2-3-9-6/h2-3,8H,1H3 check Key: HPIGCVXMBGOWTF-UHFFFAOYSA-N check; InChI=1/C6H6O3/c1-4(7)6-5(8)2-3-9-6/h2-3,8H,1H3 Key: HPIGCVXMBGOWTF-UHFFFAOYAW;
	SMILES O=C(c1occc1O)C;
Properties
Chemical formula	C6H6O3
Molar mass	126.11
Melting point	98 to 103 °C (208 to 217 °F; 371 to 376 K)
Solubility in water	Insoluble
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). check verify (what is check☒ ?) Infobox references

Isomaltol is a natural furan obtained by the enzymatic degradation of starch. It is also a flavor component in bread crust, produced by thermal degradation (caramelization) of sugars.^[2] Isomaltol is obtained after the Maillard reaction from an amino acid and a reducing sugar^{[citation needed]}

References

^ Merck Index, 11th Edition, 5066
^ Principles of Food Chemistry (1999), John M. DeMan, pg 286. Lua error in Module:Citation/CS1/Configuration at line 2172: attempt to index field '?' (a nil value).

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