1970
DOI: 10.1021/jf60171a048
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Popcorn flavor: identification of volatile compounds

Abstract: J o h n P. W a l r a d t , R o b e r t C. Lindsay,' a n d L e o n a r d M. Libbe'y Volatile components were isolated from popcorn which was popped conventionally in oil and without oil in a microwave oven. Techniques employing popper headspace gas entrainment and vacuum steam distillation of a slurry of ground popped corn were used. The aqueous condensate and vacuum distillate were extracted with diethyl ether, and concentrated ether extracts were analyzed by a coupled gas chromatograph-mass spectrometer utili… Show more

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Cited by 82 publications
(41 citation statements)
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“…Generally, the thiophan derivatives originate in foodstuffs upon roasting by the reaction of cysteine with a-dicarbonyl compounds. 354 Thus, this thiophanone derivative was identified after the reaction of cysteine (or cystine) with pyruvaldehyde at high temperatures. 355 2-Methylthiophan-3-one was also formed in a process involving H 2 S, e.g., during the interaction of 4-hydroxy-5-methyl-3-(2H)-furanone with H 2 S. 356 …”
Section: Sulfur-containing Compoundsmentioning
confidence: 99%
“…Generally, the thiophan derivatives originate in foodstuffs upon roasting by the reaction of cysteine with a-dicarbonyl compounds. 354 Thus, this thiophanone derivative was identified after the reaction of cysteine (or cystine) with pyruvaldehyde at high temperatures. 355 2-Methylthiophan-3-one was also formed in a process involving H 2 S, e.g., during the interaction of 4-hydroxy-5-methyl-3-(2H)-furanone with H 2 S. 356 …”
Section: Sulfur-containing Compoundsmentioning
confidence: 99%
“…One report has appeared in the literature implicating alkyl substituted pyrazines as the primary contributors to the characteristic'nutty flavor of popcorn (Walradt et al, 1970). The 8 pyrazines out of the 56 compounds reported are listed in Table 12.…”
Section: Popcornmentioning
confidence: 99%
“…A typical literature reference would be that of Walradt et al (1970). Naturally, when using organic solvents their degree of purity is important and in all cases freshly redistilled solvent is a necessity.…”
Section: Diethylether Extractionmentioning
confidence: 99%
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