Title: Isomaltol
CAS Registry Number: 3420-59-5
CAS Name: 1-(3-Hydroxy-2-furanyl)ethanone
Additional Names: 3-hydroxy-2-furyl methyl ketone
Molecular Formula: C6H6O3
Molecular Weight: 126.11
Percent Composition: C 57.14%, H 4.80%, O 38.06%
Literature References: Trace constituent of bread. Obtained by the action of enzymes on starch: Backe, Compt. Rend. 151, 78 (1910). Synthesis from a-lactose and a secondary amine: Hodge, Nelson, US 3054805 (1962 to USDA). Structure: Hodge, Nelson, Cereal Chem. 38, 207 (1961); Fischer, Hodge, J. Org. Chem. 29, 776 (1964).
Properties: Crystals from water or ether, mp 98-103°. uv max (abs methanol): 280 nm (E1%1cm 1270). Sol in alcohols, acetone, chloroform, benzene, ethyl acetate, hot water. Practically insol in cold water and petr ether.
Melting point: mp 98-103°
Absorption maximum: uv max (abs methanol): 280 nm (E1%1cm 1270)
Derivative Type: Benzoate
Molecular Formula: C13H10O4
Molecular Weight: 230.22
Percent Composition: C 67.82%, H 4.38%, O 27.80%
Properties: Crystals from benzene-toluene, mp 100-101°.
Melting point: mp 100-101°
Derivative Type: p-Nitrophenylhydrazone
Molecular Formula: C12H11N3O4
Molecular Weight: 261.23
Percent Composition: C 55.17%, H 4.24%, N 16.09%, O 24.50%
Properties: Deep red crystals from nitrobenzene, mp 100-101°.
Melting point: mp 100-101°
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