Characterized by the following: 1)Broad-spectrum and enhance aroma: taste and smell can enhance the sensitivity of the aroma, a small amount of the video there, the aroma of the original can be more prominent, more violent and mature 2)Perfumery, incense set: for the deployment of all kinds of flavor, aroma tone played the role of food in some rough sense of coordination of the smell, the aroma of food to improve the quality of low-grade 3)Good by sweet: sweet foods to trace, can significantly increase its sweetness. 4)High flavor improvement: A, Improve the performance of food materials. Food material can not ensure the stability of each batch, will affect the final quality of the product. Functional by the addition of EM Hong things could very well cover the removal and miscellaneous materials taste, smell, and can reduce the maximum difference between the various raw materials themselves. B,Coordination of the overall flavor of products. Food flavor variety, if not choose the right seasoning, no master join ratio, can not achieve the desired results. EM does not highlight their flavor,but as a base material to enhance, modify and smooth the overall flavor system to make it more perfect, more mature and coordination.

CAS NO:118-71-8

EC NO:204-271-8

Molecular Formula:C₇H₈O₃

Molecular Weight:140.1366

Synonyms:;Maltol;2-Methyl-3-hydroxy-.gamma.-pyranone;3-Hydroxy-2-Methyl-4H-Pyran-4-One;

Molecular Structure: