Cracker, popcorn

These data show that peanut products (peanut butter and dry-roasted peanuts) are contaminated with at least three banned pesticides, while mixed nuts, butter crackers, popcorn, sweet roll, pancake mix, and cornbread were reported to contain banned pesticides. Given the low percentage of imports for these products, the occurrence of these pesticides can be said to be the result of past U.S. agricultural practices. Once again, this suggests that even USDA certified organic peanut products will contain a mixture of banned pesticides. The occurrence of banned pesticides in the other grain-based products may be associated with the occurrence of butter or oils in these mixed products. 

The flavor is weak, chemical (Chemisis, 1963). It has a cracker-popcorn like aroma character according to Buttery (1999) who gave a threshold in water of 37 ppb, ca 4500 times lower than that of 2-acetylpyrrole (K.50). 

Watanabe and Sato (1972) observed that this product adds a slightly caramel-like character to the flavor of cooked beef, but Peterson et al. (1975), on the contrary, considered that it confered to canned beef stew an unpleasant antiseptic-like aroma, reminiscent of plastic. Buttery (1999) compared several 2-acyl nitrogen-containing heterocycles with a cracker, popcorn-like aroma character 2-acetylpyrrole is the less potent with a threshold of 170ppm in water (the 3,4-dihydro-2//-pyrrolyl derivative has a threshold of 0.1 ppb and the pyridyl derivative, N.22, of 19ppb). 

Snacks—Many processes have been invented for turning grains into Such tempting snacks as biscuits, cakes, cookies, corn chips, crackers, popcorn, pretzels, and similar items. These tidbits usually supply some of the daily nutrient requirements, except that they are often overloaded with fat, salt, and/or sugar. Therefore, some of the unsugared, ready-to-eat breakfast cereals might make mote nutritious snacks, particularly when they are taken with milk. 

The low odor threshold (0.1 pg/kg water) of this compound and its odor description as "popcorn-like" (27) agrees with its strong crusty character. Furthermore, the statement of Buttery et al. (27) that "2-acetyl-l-pyrroline seems to be the most potent of the cracker-like group of odor compounds" (which includes 3, 5 and 7 in Figure 1) underlines its importance for the flavor of the white bread crust. 

JSR Corp. Butadiene monomer BD C4 fraction from naphtha cracker Extractive distillation at lower temperature, no compressor, popcorn-free and low energy consumption 3 1997... 

Pyrroles and Pyridines. In the three model systems, pyrroles were found in a minute amount, and 2-acetylpyrrole and pyrrole-2-caiboxaldehyde were the only pyrroles detected. 2-Acetylpyridine was found in a minute quantity in the three model systems. The sensory properties of 2-acetylpyridine have been associated with popcorn, bread, cracker and coffee aromas (4). 

It is characterized by a popcorn (Ohloff and Flament 1978), bready (Tressl, 1979c), tobacco, and cracker-like odor. At a concentration of 1.2 ppm in a sugar syrup, it has a roasted, coffee-like flavor at 0.8 ppm in a soluble coffee beverage, it has also a roasted, hazelnut note (Winter et al., 1977c). It also... 

Food Preservation Foods often spoil because they react with oxygen. Many methods of food preservation maintain product freshness by excluding oxygen. For example, apples stored in an atmosphere of carbon dioxide can be kept fresh long after harvest. Foods such as crackers and popcorn are often packaged in an atmosphere of an unreactive gas such as nitrogen or argon. 

Low residue diet starting three days before the examination (no flavoured cheese, condiments, whole-grain bread, crackers, cereals, popcorn, raw fruit, mustard...)... 

The types of cereal food products included in this chapter are processed, packaged cereal products and certain bulk products available to consumers from retail sources, for example, granolas, ready-to-eat breakfast cereals, crackers, flours, pastas, bran, chips, snack bars, cookies, and some minimally processed, packaged whole grains (e.g., popcorn and rice). The processed products considered to be cereal foods are generally made up of wheat, maize (corn), oats, rice, rye, and millet however, cereal products also include buckwheat, amaranth, and quinoa, which are handled as cereals by the food industry. 

There are a number of similarities in volatile compounds found in cereal-based foods. Bread, crackers, cooked basmati rice, and pearl millet often elicit a response similar to a roasty or popcornlike aroma due to presence of the same type or most often the same compound. There are not many reports on volatile compounds from freshly popped popcorn the report by... 

The principal impact aroma compounds of freshly prepared popcorn were determined by Schieberle as 2-acetyltetrahydropyridine, 2-acetyl-1-pyrroline, and 2-propionyl-1-pyrroline (49). The crackerlike aroma of the tetrahydropyri-dine, which exists in two tautomeric forms (2-acetyl-1,4,5,6- and 2-acetyl-3,4,5,6-tetrahydropyridine) was previously identified as the character compound of Saltine crackers (50). The decrease of these compounds during storage was directly correlated with staling flavor. Another popcornlike odor note, 2-acetyl-... 

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