maltol

Maltol is a type of aromatic compound found in high concentrations in red ginseng and is a potent antioxidant used to enhance flavor and preserve food.

Ethyl maltol (2-Ethyl-3-hydroxy-4H-pyran-4-one), an extract from medicinal plants such as P. Incarnata, can be used as an anticonvulsant and is also a common flavoring.

Ethyl Maltol (Standard) is the standard substance of Ethyl Maltol, and it is applicable for quantitative analysis, quality control, and related research in biochemical experiments. Ethyl maltol (2-Ethyl-3-hydroxy-4H-pyran-4-one) is an extract from medicinal plants such as P. Incarnata and can be used as an anticonvulsant. It is also a common flavoring.

Maltol (Standard) is the standard substance of Maltol, and it is applicable for quantitative analysis, quality control, and related research in biochemical experiments. Maltol is a type of aromatic compound found in high concentrations in red ginseng and is a potent antioxidant used to enhance flavor and preserve food.

3-O-(6'-O-Galloyl)-β-D-glucopyranosylmaltol is a natural product for research related to life sciences. The catalog number is TN5843 and the CAS number is 163397-38-4.

Maltol is a type of aromatic compound found in high concentrations in red ginseng and is a potent antioxidant used to enhance flavor and preserve food.

Fructose-isoleucine is an Amadori compound and an aroma precursor formed during the early stages of the Maillard reaction (MR). It can be isolated from tobacco, miso, and white wine. Fructose-isoleucine significantly induces oxidative browning and shows strong correlation with Maillard reaction products, such as maltol, furfuryl alcohol, and 5-methylfurfural, exhibiting a baked and sweet aroma. Fructose-isoleucine is applicable in the food industry and tobacco processing research.