maltol
/ˈmɔːltɒl/ /ˈmɒltɒl/Chemistry
noun
A derivative of pyran occurring in larch bark, chicory, and in roasted malt, and used as a flavouring agent in bread, cakes, etc.; 3-hydroxy-2-methylpyran-4-one, C6H6O3.
Origin
Late 19th century; earliest use found in Journal of the Chemical Society. From German Maltol from malt + German -ol.