/mawl"tawl, -tol/ , n. Chem.
a crystalline compound, C 6 H 6 O 3 , obtained from larch bark, pine needles, chicory, or roasted malt, used for enhancing flavors and aromas, as in foods, wines, and perfumes. Also called larixinic acid .
[ 1890-95; MALT + -OL 1 ]