Isomaltol is a natural furan obtained by the enzymatic degradation of starch. It is also a flavor component in bread crust, produced by thermal degradation of sugars. References: Heine KB, Clegg JK, Heine A, Gloe K, Gloe K, Henle T, Bernhard G, Cai ZL, Reimers JR, Lindoy LF, Lach J, Kersting B. Complexation, computational, magnetic, and structural studies of the Maillard reaction product isomaltol including investigation of an uncommon π interaction with copper(II). Inorg Chem. 2011 Feb 21;50(4):1498-505. doi: 10.1021/ic102117d. Epub 2011 Jan 26. PubMed PMID: 21268657.

纯度：≥98%

CAS：3420-59-5