Fresh-baked bread

Molecules in this world 6

• MaltolC6H6O3

  In this everyday world from source

  The warm, toasty, caramel smell of fresh bread crust and baked goods.

  As a pure substance: LD50 1,410 mg/kg (guinea pig, oral) from source

• Ethyl maltolC7H8O3

  In this everyday world from source

  A sweeter, more intense cousin of the bread-crust molecule, used to give foods a cotton-candy warmth.

  As a pure substance, its GHS hazard label: signal word Warning; Irritant from source

• FuraneolC6H8O3

  In this everyday world from source

  A ripe-strawberry, cooked-sugar aroma that also forms as bread bakes.

  As a pure substance: LD50 1,608 mg/kg (mouse, oral) from source

• HydroxymethylfurfuralC6H6O3

  In this everyday world from source

  A signature of browning that builds up as sugars are heated in baking and in honey.

  As a pure substance, its GHS hazard label: signal word Warning; Irritant from source

• Acetic acidC2H4O2

  In this everyday world from source

  The sour molecule that makes vinegar vinegar, and a tang in sourdough.

  As a pure substance: LD50 3,530 mg/kg (rat, oral) from source

• AcrylamideC3H5NO

  In this everyday world from source

  A molecule that forms when starchy foods are toasted or fried to a deep brown.

  As a pure substance: LD50 124 mg/kg (rat, oral) from source