Maltol from larch bark

In 1861, maltol (Fig. 3.60) was first isolated from the bark of the larch tree by the British chemist Stenhouse. He also commented on the pleasant odour of maltol and on its slightly bitter and astringent taste. In 1894, Brand isolated maltol from roasted malt. 

Maltol is mainly isolated from naturally occurring sources such as beechwood and other wood tars pine needles chicory and the bark of young larch trees. It may also be synthesized by the alkaline hydrolysis of streptomycin salts or by a number of other synthetic methods. 

Maltol 3-Hydroxy-2 methyl-4H pyran-4-one 3-hydroxy-2-methyl-4-py rone 3-hydroxy-2-methyl- y-py-rone larixinic acid Palatone Veltol. C6H603 mol wt 126,11. C 57.14%, H 4.80%, O 38.06%. Found in the bark of young larch trees (Larix decidua Mill.) in pine needles (Abies alba Mill., Pinaoeae), in chicory, in wood tars and oils, in roasted malt. Isoln from these sources and structure Kiliani, Bazlen, Ber. 27, 3115 (1894) Feuerstein, Ber. 34r 1804 (1901) Erdmann, Schaefer, Ber. 43, 2398 (1910) Reichstein. Be it ter, Ber. 63, 824 (1930) cf. Pera toner, Tam-burelic, Chem. Zentr. 76, 11 680 (1905). Also obtained by alkaline hydrolysis of streptomycin salts Schenck, Spiel -... 

Apart from chelidonic acid 12, which occurs in the roots of celendine (Chelidonium majus), a few other 4//-pyran-4-one derivates are of importance. Maltol 16 occurs in the bark of larch trees and is formed by the dry distillation of starch and cellulose. Meconic acid 17 occurs in opium. Kojic acid 18 is produced by many microorganisms and was first isolated from Aspergillus oryzae, a microorganism used in Japan in the production of sake. 

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