Identification of key volatiles responsible for odour quality differences in popped popcorn of selected hybrids

Microencapsulation: concepts, mechanisms, methods and some applications in food technology

“…There are two different concepts: temperature-sensitive release, reserved for materials that expand or collapse when a critical temperature is reached, and fusion-activated release, which involves melting of the wall material due to temperature increase. An example is the fat-encapsulated cheese fl avor used in microwave popcorn, resulting in the Ciência Rural, v.44, n.7, jul, 2014. uniform distribution of the fl avor: the fl avor is released when the temperature rises to 57-90°C (PARK & MAGA, 2006).…”

Characteristic aroma compounds of cooked and fermented soybean (Chungkook‐Jang) inoculated with various Bacilli

“…Phenylethanol, which is produced by phenylalanine degradation, is the odour‐active compound in central‐type cheese, and its levels are affected by cow diet, milk pasteurisation, and cheese ripening . 2‐Methoxyphenol (guaiacol) may be one of the volatiles responsible for the typical popcorn aroma . 2‐Furanmethanol has been found in various sugar/amino acid browning reactions.…”

“…18 2-Methoxyphenol (guaiacol) may be one of the volatiles responsible for the typical popcorn aroma. 19 2-Furanmethanol has been found in various sugar/amino acid browning reactions. It is formed by the reduction of furfural, which is an aroma compound produced by heating a model system containing ascorbic acid and threonine/serine.…”

Microencapsulation of Bioactive Food Ingredients and Controlled Release - A Review

“…Temperature-sensitive release: The active agent is released according to the change of temperature. Examples are, aromas for tea and baking are based on the effect of melting of the matrix; encapsulated cheese flavor used in microwave popcorn release the flavor when the temperature rises to 57-90˚C [45].…”