Popcorn flavoring

Manley et al. (1974) suggested that cyclopentapyrazines may result from the condensation of 2-hydroxy-3-methylcyclopent-2-en-l-one (D.68) with glyoxal or pyruvaldehyde and amino acids, and a mechanism of formation has also been suggested from a study on popcorn flavor by Walradt et al. (1970). Vitzthum and Werkhoff (1975) reported 17 new alkylated five-and six-membered bicyclic pyrazines in roasted coffee the mass spectra of these new constituents and particularly the fragmentation pathways of 2-methyl-(O.50) and of 6,7-dihydro-5-methyl-5//-cyclopentapyrazine (0.51) are discussed in detail. 

It is characterized by a popcorn flavor (Roberts, Reynolds Tobacco Co, 1968). 

Walradt J.P., Lindsay R.C. and Libbey L.M. (1970) Popcorn flavor identification of volatile compounds, J. Agric. Food Chem. 18, 926-8. 

The type of amino acids and sugars were found as the main factors in flavor compound formation [184], For example meat-related flavor compounds are mainly sulfur containing compounds, derived from cysteine and ribose (coming from the nucleotides), while the amino acid proline gives rise to typical bread, rice, and popcorn flavors. 

Thiazoles and pyrazines have somewhat similar sensory properties. Pittet and Hniza [54] and Ho and Jim [63] have reported that the alkylthiazoles give green, nutty, roasted, vegetable, or meaty notes. Trimethyl thiazole is reported to have a cocoa, nutty character. 2-isobutyl thiazole is one of the best known thiazoles and has a strong, green odor of tomato leaf This compound is considered to be important to tomato flavor. 2,4-dimethyl-5-vinyl thiazole has a nut-like odor. 2-acetyl thiazole is characterized as having a nutty, cereal, and popcorn flavor [47],... 

JP Walradt, RC Lindsay, LM Libbey. Popcorn flavor Identification of volatile compounds. J Agric Food Chem 18 926-928, 1970. 

In 2002, 14 cases of flavoring-related BO among microwave popcorn workers and flavor-manufacturing workers were reported (CDC, 2002 Kreiss et ah, 2002a Lockey et ah, 2002 Parmet and von Essen, 2002). The NIOSH Alert on flavoring-related lung disease was disseminated in 2004 to flavor and food manufacturers and regional OSHA offices (CDC, 2004). 

Kanwal, R., Kullman, G., Piacitelli, C., Boylstein, R., Sahakian, N., Martin, S., Fedan, K., and Kreiss, K. (2006). Evaluation of flavorings-related lung disease risk at six microwave popcorn plants. /. Occup. Environ. Med. 48, 149-157. 

Compound 56 is a roast-smelling odorant that has been described to have a strong, popcorn-like aroma and thus has applications in food flavoring <1995JFA2195, 1995JFA2187, 1997JMP807, 2002JFA5394>. 

Chemical modification of simple sugars during drying, baking, or roasting operations can either have a desirable or undesirable effect upon the organoleptic quality of the final product. We have become accustomed to the characteristic roasted or baked flavors of coffee, peanuts, popcorn, and freshly-baked bread. The color and flavor and aroma of caramel make it a useful additive for the food industry. On the other hand, the burnt flavor of overheated dry beans or soy milk reduces marketability of these products. 

Schieberle, P. 1995b. Quantification of important roast-smelling odorants in popcorn by stable isotope dilution assays and model studies on flavor formation during popping. J. Agric. Food Chem. 43 2442-2448. 

The caramel-like smelling HDF has been established as a main contributor to the flavors of several processed foods (Table 17). In addition, it should be noted that in all these foods, on the basis of a high FD-factor, HDF was also by far the most important caramel-like smelling odorant. In the following, the strategy in the HDF precursor analysis will be shown using wheat bread crust, popcorn [88] and malt as the examples. Quantitative measurements were performed by using a stable isotope dilution assay (cf. Section 3.2.). 

Pyrazines (4, 6, 10, 11). The pyrazines constitute a very important class among flavor compounds. They have been identified in various food systems, and they are associated with pleasant and desirable food flavor properties. As a rule, the alkyl derivatives produce roasted--nutlike sensory impressions. The acetylpyrazines also have an essential place among flavoring agents. They have a characteristic roasted note, reminiscent of popcorn. 

Microwave flavor generation 1s an area which has not yet received much attention. It is estimated that microwave oven penetration in US households 1s now approximately 75X. A few years ago, food processors simply added microwave instructions to their regular line of products. More recently, microwave specific products have arrived and include popcorn, pizza, cake and brownie mixes, stuffing mixes, and main meals. Major food processors will continue to design... 

Sample b c roasted (bread, coffee, peanut, walnut, malt), burnt, popcorn, slightly rancid, heated cooking oil Sample ds heated cooking oil, deep-frying fat, solvent, old paint Since the panel found no difference between samples b and c in the triangle test, it was not possible to ask for two distinct "profiles" in the descriptive test. However, it was evident that samples b and c were the most attractive oils from a flavor point of view. There were similarities with sesame oil and Swedish crispbread. 

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. 

Over the past few years, many advances have been made in the area of microwave product development with items such as popcorn, pizza, and frozen entrees. However, products such as baked goods have met with limited success. To date, many of the texture-related problems have been solved, but the majority of flavor-related problems (particularly flavor development during baking) have not. 

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). 

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... 

The flavor is described as popcorn, hazelnut, slightly earthy (Chemisis, 1981). The odor threshold in water is 4 ppb for Seifert et al. (1970), 2000 times that of the isopropylpyrazine (0.75) (but about 170 times lower than that of methoxypyrazine). Similar figures were given by Calabretta (1975), 3 ppb, with a vegetable note in concentration and popcorn/potato in dilution, and by Masuda and Mihara (1988), 7 ppb. 

Pyrazinylethanone was identified for the first time in an investigation of the components of sesame oil (Takei et al., 1969). It was described as having a popcorn and nutty flavor (Roberts, Reynolds Tobacco Co, 1968), or (after sublimation) animal, burnt and (after recrystallization) sweet, caramel, popcorn (Chemisis, 1984). An odor threshold value of 62 ppb (62 p-g/L) in water is mentioned by Belitz and Grosch (1999). 

Roberts D.L. (Reynolds RJ Tobacco Co.) (1968) Process of imparting a popcorn-like flavor and aroma to foodstuffs and tobacco by incorporating pyrazine derivatives therein and the resulting products (17.9.1968) US Patent 3402051 (Chem. Abstr. 70, 27784r). 

Pyrimidine derivatives do not generally have positive flavor notes and are considered neutral to poor. Some pyrimidine-derived flavors (although not found in tobacco or tobacco smoke) have meaty notes. There are also some pyrimidine flavorants that do possess good flavor potential for tobacco products, for example, 2-methyl-5,7-dihydrothieno[3,4- (]pyrimidine. This compound contains a bicyclic ring structure and has been identified in tobacco. 2-Methyl-5,7-dihydrothieno[3,4- (]pyrimidine is said to have a fresh roasted, sweet nut flavor with a popcorn character (17B22). It is a compound listed by Doull et al. as an ingredient in flavor formulations used by one or more members of the U.S. tobacco industry (1053). 

---