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

Food Chemistry

Volumn 99, Issue 3, 2006, Pages 538-545

  Park, Donkeun ^a   Maga, Joseph A ^a  

^a Department of Environmental and Radiological Health Sciences   (United States)

Author keywords

Aroma; GC MS; Odour; Popcorn; Volatile

Indexed keywords

2 ACETYLPYRIDINE; 2 ACETYLPYRROLE; 2 ETHYL 5 METHYLPYRAZINE; 2 FURFURYLTHIOL; 2 METHYL 5 VINYLPYRAZINE; 2 METHYLPYRAZINE; 2 PENTYLFURAN; 2,4 DECADIENAL; 2,5 DIMETHYLPYRAZINE; 3 ETHYL 2,5 DIMETHYLPYRAZINE; 3 FURALDEHYDE; 4 VINYL 2 METHOXYPHENOL; ALDEHYDE; ETHYLPYRAZINE; FURFURYL ALCOHOL; GUAIACOL; HEXANAL; METHIONAL; PENTANOL; PYRAZINE DERIVATIVE; PYRIDINE DERIVATIVE; PYRROLE; THIOL DERIVATIVE; UNCLASSIFIED DRUG; VOLATILE AGENT;

AROMA; ARTICLE; FOOD; FOOD ANALYSIS; FOOD QUALITY; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; ODOR; POPCORN; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; SEED KERNEL;

EID: 33646513978     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.08.019     Document Type: Article

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