Molecule of the Week
October 16, 2006

This molecule was originally selected on March 17, 2003

Regarding this week’s selected substance:

Stout beer and some coffees are good sources of maltol, an antioxidant found in chicory and roasted malt. Widely used as a flavoring agent, maltol confers a fragrant, caramel-like odor to many foods such as breads and cakes.

Maltol

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