maltoln.

1894 Jrnl. Chem. Soc. 66 271 Beer, prepared from caramel malt, gives a violet coloration with ferric chloride; this is not due to salicylic acid, but to the presence of a compound termed maltol, which is distinguished from salicylic acid by giving no reaction with Millon's reagent.

1945 Jrnl. Amer. Chem. Soc. 67 2276 Hydrolysis of streptomycin chloride with N sodium hydroxide…yields a weakly acidic substance, m.p. 161–162°, which has been characterized as maltol.

1972 Sci. Amer. Mar. 16/2 In recent years the use of maltol, which can intensify or modify the flavor of preserves, desserts, fruit, soft drinks and foods generally high in carbohydrates, has expanded greatly.

1991 Equinox Nov.–Dec. 97/1 Maltol (a common additive in hot chocolate, beer and some commercial baked goods).