STUDIES ON POPCORN AROMA AND FLAVOR VOLATILES

Capillary GC-MS qualitative studies, with some determination of amount s present, were carried out on flavor and aroma volatiles isolated fro m microwave oven-produced popcorn. The presence of most previously rep orted compounds was confirmed, and some additional compounds were iden tified in popcorn for the first time. These newly identified compounds include dimethyl sulfide, dimethyl di- and trisulfides, 3-methylindol e (skatole), alpha- and beta-ionones, 2-methyl-3-hydroxypyran-4-one (m altol), 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 5-methyl-4- hydroxy-3(2H)-furanone (norfuraneol), geranyl acetone, and others. Hyd rogen sulfide was found as a major component of the volatiles emitted during popping. Two main methods far 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 sat urated with salt and made moderately basic with sodium carbonate. Odor thresholds in water solution of most compounds found are listed and c ompared.