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What Makes Popcorn Pop?

The Chemistry of Popcorn


© Compound Interest

What Makes Popcorn Pop? – The Chemistry of Popcorn

There haven’t been a great number of studies on the chemicals that make up the aroma and flavour of popcorn. The first of these, way back in 1970, identified a range of compounds, and made some general suggestions as to which ones were important for flavour. Compounds called pyrazines contribute nutty flavours, with 2-acetylpyrazine, whose aroma is itself described as ‘popcorn-like’, cited as a key odorant.

  • Popcorn
  • corn
  • 2-acetyl-1-pyrroline
  • 2-furfurylthiol
  • 2,4-Decadienal
  • 2,3-butanedione
  • 2,3-pentanedione
  • temperature
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