Studies on Popcorn Aroma and Flavor Volatiles

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Abstract

Capillary GC−MS qualitative studies, with some determination of amounts present, were carried out on flavor and aroma volatiles isolated from microwave oven-produced popcorn. The presence of most previously reported compounds was confirmed, and some additional compounds were identified in popcorn for the first time. These newly identified compounds include dimethyl sulfide, dimethyl di- and trisulfides, 3-methylindole (skatole), α- and β-ionones, 2-methyl-3-hydroxypyran-4-one (maltol), 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 5-methyl-4-hydroxy-3(2H)-furanone (norfuraneol), geranyl acetone, and others. Hydrogen sulfide was found as a major component of the volatiles emitted during popping. Two main methods for isolating the volatiles were used. One involved isolation of the volatiles from the freshly popped dry popcorn including volatiles emitted during popping. The other involved isolating the volatiles from the fresh popcorn blended with water saturated with salt and made moderately basic with sodium carbonate. Odor thresholds in water solution of most compounds found are listed and compared. Keywords: Popcorn; volatiles; flavor; identification; concentrations; odor thresholds

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