Isomaltol

{{about||a disaccharide polyol from sugar origin|Isomalt}}

{{chembox

| Watchedfields = changed

| verifiedrevid = 443885701

| Reference =Merck Index, 11th Edition, 5066

| ImageFile =Isomaltol.png

| ImageSize =120px

| PIN = 1-(3-Hydroxyfuran-2-yl)ethan-1-one

| OtherNames =

|Section1={{Chembox Identifiers

| ChemSpiderID_Ref = {{chemspidercite|correct|chemspider}}

| ChemSpiderID = 17845

| InChI = 1/C6H6O3/c1-4(7)6-5(8)2-3-9-6/h2-3,8H,1H3

| InChIKey = HPIGCVXMBGOWTF-UHFFFAOYAW

| StdInChI_Ref = {{stdinchicite|correct|chemspider}}

| StdInChI = 1S/C6H6O3/c1-4(7)6-5(8)2-3-9-6/h2-3,8H,1H3

| StdInChIKey_Ref = {{stdinchicite|correct|chemspider}}

| StdInChIKey = HPIGCVXMBGOWTF-UHFFFAOYSA-N

| CASNo_Ref = {{cascite|correct|??}}

| CASNo =3420-59-5

| PubChem =18898

| UNII_Ref = {{fdacite|correct|FDA}}

| UNII = 76NST80C38

| SMILES = O=C(c1occc1O)C

}}

|Section2={{Chembox Properties

| Formula =C₆H₆O₃

| MolarMass =126.11

| Appearance =

| Density =

| MeltingPtC = 98 to 103

| MeltingPt_notes =

| BoilingPt =

| Solubility =Insoluble

}}

|Section3={{Chembox Hazards

| MainHazards =

| FlashPt =

| AutoignitionPt =

}}

}}

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.Principles of Food Chemistry (1999), John M. DeMan, pg 286. {{ISBN|0-8342-1234-X}}

Isomaltol is obtained after the Maillard reaction from an amino acid and a reducing sugar{{citation needed|date=July 2013}}