Definition
Found in chicory, roasted malt, breads, milk, heated butter, uncured smoked pork, cocoa, coffee, roasted barley, roasted peanuts, roasted filbert, soybean etc. Flavour enhancer and flavouring agent Maltol is a naturally occurring organic compound that is used primarily as a flavor enhancer. It is found in the bark of larch tree, in pine needles, and in roasted malt (from which it gets its name). Because it has the odor of cotton candy and caramel, maltol is used to impart a sweet aroma to fragrances. Maltol's sweetness adds to the odor of freshly baked bread, and is used as a flavor enhancer (E number E636) in breads and cakes. (Wikipedia)
Top Gene Interactions
Related Pathways
Maltol Health Effects
Maltol Interacts with Diseases
Disease | Inference Score | References/Inference Genes |
Hepatic Encephalopathy | 11.09 |
|
Autism | 9.13 |
|
Neoplasm Invasiveness | 8.99 |
|
Breast carcinoma | 7.35 |
|
Epidermolysis Bullosa Dystrophica | 6.89 |
|
Myoclonic Epilepsy, Juvenile | 6.28 |
|
Coronary restenosis | 5.89 |
|
Essential tremor | 5.89 |
|
Aneurysm | 5.82 |
|
Oral Submucous Fibrosis | 5.79 |
|
Ovarian Cysts | 5.58 |
|
Astrocytoma | 5.5 |
|
Amyotrophic lateral sclerosis 1 | 5.47 |
|
Respiratory Distress Syndrome, Adult | 5.35 |
|
Ocular Hypertension | 5.17 |
|
Chronic obstructive pulmonary disease | 5.02 |
|
Non-alcoholic fatty liver disease | 4.91 |
|
Arthritis, Experimental | 4.88 |
|
Intracerebral hemorrhage | 4.88 |
|
Coronary artery disease | 4.82 |
|