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Primary odorants in popcorn
- Schieberle, P.
- Journal of agricultural and food chemistry 1991 v.39 no.6 pp. 1141-1144
- popcorn, odors, extraction, flavor, food chemistry, sensory evaluation, volatile compounds
- Application of an aroma extract dilution analysis to freshly prepared popcorn revealed 23 odorants among which 2-acetyl-1-pyrroline (roasty, popcorn-like), (E,E)-2,4-decadienal (fatty), 2-furfurylthiol (coffee-like), and 4-vinyl-2-methoxyphenol (spicy) predominated with the highest FD factors (odor activities). Further potent flavor compounds showing roasty odors were 2-acetyltetrahydropyridine and 2-propionyl-1-pyrroline. The latter compound showed a very low odor threshold of 0.02 ng/L (air), which was in the same magnitude as that reported for the 2-acetyl-1-pyrroline homologue. Sensory analysis of homologues 2-butanoyl- and 2-hexanoyl-1-pyrroline revealed that a longer alkyl side chain canceled the roasty flavor note and increased the odor thresholds by a factor of 10(5).