Critical Reviews in Food Science and Nutrition has posted the long-awaited study titled "Emissions from Cooking Microwave Popcorn." The authors looked at 17 types and eight brands of microwave popcorn, focusing on a) the chemicals emitted during popping and opening and b) the chemicals emitted at various intervals (0-40 min) post-pop opening. The study measures diacetyl, butyric acid, acetoin, propylene glycol, 2-nonanone and triacetin. In addition, the authors looked at elements of the bags' composition, including perfluorinated alcohol 8:2 telomer and p-xylene. The results show (not surprisingly) that the greatest quantity of chemical emissions (80% of the total) take place upon bag-opening post-popping.