SRC-POPCORN-2006 · PRIMARY

Identification of key volatiles responsible for odour quality differences in popped popcorn of selected hybrids

Donkeun Park & Joseph A. Maga · Food Chemistry

Lifecycleactive

Published2006

DOI10.1016/j.foodchem.2005.08.019

Used by1 verified claim

CITATION CHECK

Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-02 (check run 36958508250). Publication date confirmed to the year. The publisher reported no open licence for the work. SmellBook publishes only the citation and its own claim, never the work’s text.

LIFECYCLE REVIEW

Reviewed 2026-10-02 · corrections 0

TOPICS

popcornpopped cornvolatilessensory analysis

CLAIMS USING THIS SOURCE1

CLM-POPCORN-001

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.

EXTERNAL RECORD

Open the publisher / DOI record ↗

Permanent identifier smellbook:source:popcorn-volatiles-2006 · Graph record (JSON)

Dataset history In the SmellBook dataset since Strategy Phase 349.