What it is
Maltol is a small organic molecule with a characteristic sweet, warm, caramel- or cotton-candy-like aroma that occurs naturally in roasted and heated foods such as malt, baked bread, and coffee. In cosmetics it is used at very low levels as a fragrance and masking ingredient to round out scent profiles or soften the base odor of a formula. It also has mild metal-chelating properties.
Safety & warnings
Maltol is used at very low levels and is generally well tolerated on skin. As a fragrance constituent it can in principle contribute to scent-related sensitivity in fragrance-reactive individuals, so those who react to scented products should be aware it functions as an aroma ingredient.
Origin & sourcing
Found naturally in heated and roasted foods; the cosmetic and food grades are typically produced synthetically or by fermentation to consistent purity.
History
Maltol was first identified in the early twentieth century as a flavor compound associated with malt and roasted foods, and has long been used in food and fragrance for its sweet, caramellic note.
Questions everyone asks
Why is maltol added to sunscreen?
It is used in trace amounts as a fragrance and masking agent to give a sweet, caramel-like note or to soften the formula's base odor.
Is maltol natural?
It occurs naturally in roasted and malted foods, though the grades used in products are usually made to consistent purity by synthesis or fermentation.