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Identify and characterize the primary volatile odorants responsible for the characteristic aroma profile of freshly popped popcorn.

Primary odorants in popcorn

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Chemical analysis reveals key volatile odorants in freshly popped corn, highlighting the molecular basis of its distinctive aroma.

Identify and characterize the primary volatile odorants responsible for the characteristic aroma profile of freshly popped popcorn.
Extracted and concentrated volatile aroma compounds released from freshly popped corn kernels.
Separated and analyzed volatile fractions using gas chromatography coupled with sensory olfactometry detection.
Identified key odor-active volatile compounds contributing to the signature aroma profile of popcorn.
Characterized the predominant chemical odorants responsible for characteristic roasty, toasted, and buttery notes.

Peter Schieberle (1991) studied this question.

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