Papers mentioning popcorn or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Fruit aroma is a key determinant of consumer preference and commercial value in blueberries. To systematically characterize the diversity of blueberry aromas, we performed a large-... Read full abstract on PubMed →
The rice aleurone layer contains most of the nutrients and bioactive compounds in bran. Moreover, it exhibits intense aroma characteristics due to its abundant odorants. Despite gr... Read full abstract on PubMed →
Due to the similarity in the grain and difference in the market value among many rice varieties, deliberate mislabeling and adulteration has become a serious problem. To check the... Read full abstract on PubMed →
The intramuscular fat (IMF) content is considered an important factor for assessing meat quality, and is highly related to meat flavor. However, in donkey meat, the influences of I... Read full abstract on PubMed →
Oat flour has a weak cereal-like, powdery aroma, which is significantly changed by a thermal process. Application of an aroma extract dilution analysis on a distillate obtained fro... Read full abstract on PubMed →
2-Acetyl-1-pyrroline (2-AP) has been widely reported as a key contributor to the popcorn-like aroma of fragrant rice (Oryza sativa). To gain a greater understanding of its contribu... Read full abstract on PubMed →
The effects of roasting, boiling, and freeze-drying after boiling on volatile aroma compounds in three varieties of Chinese foxtail millet (Setaria italica), namely, Jingu 21, Feng... Read full abstract on PubMed →
The suitability of online liquid chromatography-gas chromatography for the analysis of free sterols/stanols, steryl/stanyl fatty acid esters, and trans-steryl/stanyl ferulic acid e... Read full abstract on PubMed →
An investigation by using an aroma extract dilution analysis (AEDA) of the aroma concentrates made from freshly roasted in-shell peanuts and stored peanuts revealed a total of 43 k... Read full abstract on PubMed →
Flavor is a key factor contributing to consumer acceptance and repeat purchase of rice. Plant breeders focus on production yield and ignoring quality traits because there are no re... Read full abstract on PubMed →
This study characterized chemicals released into a chamber in the process of cooking microwave popcorn. Seventeen types of microwave popcorn from eight different brands were studie... Read full abstract on PubMed →
The aroma compounds present in cooked brown rice of the three varieties Improved Malagkit Sungsong (IMS), Basmati 370 (B 370), and Khaskhani (KK), and of the variety Indica (German... Read full abstract on PubMed →
The vegetable soybean (Glycine max L. Merr.) plant is commonly consumed in Southeast Asian countries because of its nutritional value and desirable taste. A “pandan-like” aroma is... Read full abstract on PubMed →
Application of an aroma extract dilution analysis to freshly prepared popcorn revealed 23 odorants among which 2-acetyl-1-pyrroline (roasty, popcorn-like), (E,E)-2,4-decadienal (fa... Read full abstract on PubMed →
Mousy off-flavor describes N-heterocycles compounds related to spoilage in the brewing industry. It has also been identified in sour beers through sensory analysis. Therefore, prev... Read full abstract on PubMed →
The aroma profile of Semnostachya menglaensis Tsui (S. menglaensis) was identified by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-olfactometry (... Read full abstract on PubMed →
Recently, the non-conventional yeast Dekkera bruxellensis has been gaining more and more attention in the food industry and academic research. This yeast species is a distant relat... Read full abstract on PubMed →
This study aimed to enhance the flavor of cold brew coffee (CB) by replacing water with whey (pH 5.2 ± 0.2) in the cold brew system, and elucidated the formation mechanism of chara... Read full abstract on PubMed →
This study examined the effects of varying enzymatic pretreatment durations (0-80 min) of wheat gluten on flavour characteristics of high-moisture plant-based extrudates (HMPEs). T... Read full abstract on PubMed →
Aroma is a key determinant of rice quality. This study systematically examined the divergence in aroma profiles between high-quality indica and japonica rice varieties grown across... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.