One of the mysteries of the English language finally explained.
A derivative of pyran occurring in larch bark, chicory, and in roasted malt, and used as a flavouring agent in bread, cakes, etc.; 3-hydroxy-2-methylpyran-4-one, C₆H₆O₃.
Late 19th century; earliest use found in Journal of the Chemical Society. From German Maltol from malt + German -ol.
In this article we explore how to impress employers with a spot-on CV.