ABSTRACT
There are a number of similarities in volatile compounds found in cerealbased 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
* U.S. Cooperative investigations, U.S. Department of Agriculture, Agricultural Research Service (USDA-ARS), and the Department of Grain Science and Industry, Kansas State University. Contribution 03-213-J, Department of Grain Science and Industry, Kansas State Agricultural Experiment Station, Manhattan, KS 66506. Mention of firm names or trade products does not constitute endorsement by the U.S. Department of Agriculture over others not mentioned. The U.S. Department of Agriculture, Agricultural Research Service, Northern Plains Area, is an equal opportunity/affirmative action employer and all agency services are available without discrimination.
