VERIFIEDPRIMARY
Primary odorants in popcorn
Peter Schieberle
Journal of Agricultural and Food Chemistry
DOI 10.1021/jf00006a030CLM-POPCORN-002 · VERIFIED
Primary odorants of freshly prepared popcorn
In freshly prepared popcorn, aroma extract dilution analysis detected 23 odorants; the four with the highest flavour dilution factors were 2-acetyl-1-pyrroline (roasty, popcorn-like), (E,E)-2,4-decadienal (fatty), 2-furfurylthiol (coffee-like) and 4-vinyl-2-methoxyphenol (spicy).
Freshly prepared popcorn in one 1991 study; dilution factors rank odour potency in an extract, not amounts.
The statement the claim rests on was found word for word in the abstract fetched from the named service, and an editor read the full abstract against every part of the claim. Abstract from Europe PMC (ebi.ac.uk/europepmc).
active · reviewed 2026-10-02 · corrections 0
CANONICAL PROFILES1
MOLECULES THIS CLAIM NAMES4
- 2-acetyl-1-pyrroline · Key odorant · the claim says “the four with the highest flavour dilution factors”
- (E,E)-2,4-decadienal · Key odorant · the claim says “the four with the highest flavour dilution factors”
- 2-furfurylthiol · Key odorant · the claim says “the four with the highest flavour dilution factors”
- 4-vinylguaiacol (named 4-vinyl-2-methoxyphenol in the claim) · Key odorant · the claim says “the four with the highest flavour dilution factors”
Each molecule page shows the other entries whose evidence names it. A molecule named here is not the whole smell.
SUPPORTING SOURCES1
Permanent identifier smellbook:claim:primary-odorants-of-freshly-prepared-popcorn · Graph record (JSON)
Dataset history Not yet in a dataset release; it will appear in the next one.