VERIFIEDPRIMARY
Identification of key volatiles responsible for odour quality differences in popped popcorn of selected hybrids
Donkeun Park & Joseph A. Maga
DOI 10.1016/j.foodchem.2005.08.019CLM-POPCORN-001 · VERIFIED
Volatiles linked to popcorn aroma
A comparison of popped popcorn hybrids suggested that volatiles including 2-furfurylthiol, methional, 4-vinylguaiacol, 2-pentylfuran, guaiacol and 2-acetylpyrrole may be partly responsible for typical popcorn aroma.
Six hot-air-popped hybrids; the links are correlations stated tentatively by the authors, without olfactometry.
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), check run 36955913407.
active · reviewed 2026-10-02 · corrections 0
CANONICAL PROFILES1
SUPPORTING SOURCES1
Permanent identifier smellbook:claim:volatiles-linked-to-popcorn-aroma · Graph record (JSON)
Dataset history In the SmellBook dataset since Strategy Phase 349.