The Isolation of Maltol from Heated Skim Milk

In an effort to clarify the nature of heat-induced chemical changes in milk and certain other dairy products, it has been the object of research in these laboratories to isolate and identify compounds produced in milk by heat. Previous studies have demonstrated the formation of furfuryl alcohol in skim milk as a result of heating ( This paper reports the isolation and identification of maltol from heated skim milk and presents certain observations concerning its origin in this medium. The molecular constitution of maltol, which has been proven by Peratoner and Tamburello (8), is as follows: