maltol

[ mawl-tawl, -tol ]
/ ˈmɔl tɔl, -tɒl /

noun Chemistry.

a crystalline compound, C6H6O3, obtained from larch bark, pine needles, chicory, or roasted malt, used for enhancing flavors and aromas, as in foods, wines, and perfumes.
Also called larixinic acid.

Origin of maltol

First recorded in 1890–95; malt + -ol1