SRC-POPCORN-1991 · PRIMARY
Peter Schieberle · Journal of Agricultural and Food Chemistry
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Reviewed 2026-10-15 · corrections 0
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.SmellBook records only the molecules its own claims name from this source, in the role each claim states. The source may report others.
Permanent identifier smellbook:source:popcorn-primary-odorants-1991 · Graph record (JSON)
Dataset history Not yet in a dataset release; it will appear in the next one.