My watch list  

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
More about Compound Interest
  • Infographics

    Unleashing our immune systems against cancer

    The first of the 2018 Nobel Prizes is awarded. The 2018 Nobel Prize in Physiology or Medicine was awarded to James P. Allison and Tasuku Honjo for their discovery of cancer therapy by stimulating the immune system to attack tumour cells. This graphic takes a look at the prize-winning research. more

    The creation of tools made from laser light

    After the Nobel Prize for Physiology or Medicine has been awarded, it is physics' turn. The 2018 Nobel Prize in Physics was awarded to Arthur Ashkin, Gérard Morou and Donna Strickland for their pioneering innovations in the field of laser physics. Strickland is only the third woman to recei ... more

    Harnessing evolution to produce new enzymes and antibodies

    The last of the 2018 Science Nobel Prizes is awarded, and it was finally the turn of chemistry. The 2018 Nobel Prize in Chemistry was awarded with one half to Frances H Arnold for her work on the directed evolution of enzymes, and with the other half jointly to George P Smith and Sir Gregor ... more

Your browser is not current. Microsoft Internet Explorer 6.0 does not support some functions on Chemie.DE