Maltol is an organic compound, with the pleasant smell of caramelized sugar, present in nature ( in cocoa for instance). Maltol has been isolated from the larch bark, pine thorns and solid extracts of licorice roots. It is formed during the roasting of malt from which it takes its name Maltol. For its uses in perfumery, Maltol is produced by synthetis. Ethyl Maltol is a stronger and more powerfum version of Maltol. It smells of caramel, toast and hazelnut. It is used to recreate the tasty "praline", cake, chocolate notes, etc... Ethyl Maltol provides a caramel, pyrogen and vanilla facet in particular with woody, floral and fruity notes, providing strentgh, character and sensuality.