Molecule of the Week
October 16, 2006
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.
- Get more information on this molecule from CAS (Chemical Abstracts Service)
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