Ethyl maltol is a white crystalline substance melting at 90–91°C, featuring a rich sweet caramel aroma. Its flavor-enhancing strength is 4–6 times that of maltol. Multiple synthetic processes are available for its preparation. A typical route uses ethylfurfuryl alcohol as the raw material, which reacts with halogens to generate the intermediate 4-halo-6-hydroxy-2-ethyl-2H-pyran-3(6H)-one. The intermediate can be directly hydrolyzed in water without separation to obtain ethyl maltol. The compound has a unique, long-lasting sweet fruity fragrance. It delivers a sweet and fruity taste with a slight initial bitter-sour note that dissipates rapidly. Due to its far higher aroma intensity than maltol, it works excellently as a high-efficiency flavor enhancer.