POPCORN®, sulfur

Poljmrethane Foam Association (PFA), 272 Poljnjretliane Manufacturers Association (PMA), 272 POPCORN , sulfur, 108 Portland cement, 108 Portland stone, 109... 

Popcorn polymers are hard, brittle, highly crosslinked porous masses, named as such because of their physical appearance. The formation of popcorn polymers in industrial polymerization processes is highly undesirable. The formation can be suppressed by suitable crosslinking inhibitors. However, in order to avoid the formation on the walls of a reactor that are mainly in contact with the gas phase, volatile crosslinking inhibitors must be chosen. Examples for volatile crosslinking inhibitors are nitric oxide and sulfur dioxide (15,16). 

J.C. Wozny, C.-Y. Sue, and J.E. Pace, Sulfur dioxide for vapor phase elimination of styrene and acrylonitrile popcorn polymer in bulk SAN production, US Patent 5 399 644, assigned to General Electric Company (Pittsfield, MA), March 21,1995. 

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. 

For years researchers have investigated the sulfur compounds present in various foods. Cooked foods typically contain numerous sulfur compounds, especially heterocyclic compounds like thiazoles, thiophenes, thiazolines, etc. In 1986, Sha-hidi et al. (7) reported that 144 sulfur compounds had been identified in beef. Other heated food systems like bread, potato products, nuts, popcorn, and coffee also contain many sulfur compounds. Aliphatic thiols have been found in fruits, vegetables, dairy products etc., as well as in heated foods. No discussion of the occurrence of sulfur compounds in foods would be complete without mention of their major role in the various allium species. Indeed, more than half of the volatile compounds reported in garlic, onion, leek, and chive contain sulfur (2). Comprehensive reviews of the literature concerning the role of thiazoles, thiophenes, and thiols in food flavor through 1975 can be found in Maga s series of review articles (3-5). 

Sulfur-containing heterocyclic compounds are associated with meaty characteristics. Two compounds with the most potent meaty impact include 2-methyl-3-furanthiol (1 ppt) and the corresponding dimer, -(2-methyl-3-furyl) disulflde (0.02 ppt) (18). Both substances have been identified in cooked beef and chicken broth and have a strong meaty quality upon dilution. The disulflde has a recognizable aroma character of rich aged-beef, prime-rib (15). Interestingly, both compounds are produced from the thermal degradation of thiamin (63). A related compound, 2-methyl-3-(methylthio)furan, is the character impact compound for roast beef (18). Other potent modifiers, such as 2-acetyl-2-thiazoline, impart a potent roasty, popcorn note, which enhances the meaty and roast flavor (64). 2-Ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine also contribute potent roasty notes to roast beef flavor (65). A summary of character impact compounds for meat and seafood flavors is presented in Table 6. 

---