Character
The Story of Ethyl Maltol
Ethyl maltol is a potent synthetic note that flashes bright cotton‑candy and jam‑fruit sweetness, turning a whisper of sugar into a vivid accent in modern compositions.
Heritage
The story of ethyl maltol begins in 1861 when chemists extracted a sweet‑tasting compound from larch bark, naming it laxirinic acid. Munich researchers identified its structure in 1894, laying the groundwork for later modifications. In the early 20th century the parent molecule, maltol, found use as a food sweetener. The ethylated version emerged in the 1970s, but it was not until the launch of Angel in 1992 that perfumers recognized its power to create a candy‑like sparkle. Since then, ethyl maltol has become a staple for adding edible sweetness to a wide range of modern fragrances, bridging the gap between culinary and aromatic art.
At a Glance
1
Feature this note
Germany
Primary source region
Ingredient Details
Synthetic
None (synthetic)
Did You Know
"When first isolated from larch bark in 1861, the compound was called laxirinic acid; today its ethylated form powers the sugary heart of many iconic perfumes."