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.
Sponsored
“Per Fumum” for the People | A new approach for sustainable fragrances — Blue California Flavors & Fragrances
Prinova Provides a Behind the Scenes look at Triglav-Edelvais — Prinova
Cool, Fresh, Crisp, Minty, Herbaceous—Frescamenth! — Oriental Aromatics Limited
Indian Sandalwood: Natural, Simple and Responsible — Quintis Sandalwood Pty Ltd
ROBERTET’S, THE BOTANIST COLLECTION — Robertet Fragrances, Inc.
Most Popular in Research
- 1Sensory Evaluation: Analytical and Affective Testing
- 2Minimizing Flavor Deterioration
- 3Beuth University, DVAI e. V. Launch Flavor Technologist Qualification
- 4Flavor Encapsulation: Melt Extrusion and Melt Injection
- 5GCMS as a Tool for Flavor Development
- 6Study Reveals That Color Affects Taste Perception
- 7Flavor Modulation
- 8Bio-Based Butanol as a Solvent for Essential Oil Extractions
- 9Blue California’s ErgoActive Linked to Healthy Aging
- 10Symrise Aims to Solve Alternative Protein Challenges
Related Content
- How to Select the Right Water Purification System for Your Lab
3/2/2020, Stéphane Mabic, Ph.D., Milli-Q Lab Water Solutions, MilliporeSigma - Editor's Note: Behind the Scenes
3/2/2020, Eden Stuart - Symrise Aims to Solve Alternative Protein Challenges
8/18/2020, Jessie Kern - Kerry Launches Umami and Kokumi Initiative
11/3/2020, Hannah Fink - Beuth University, DVAI e. V. Launch Flavor Technologist Qualification
12/8/2020, Hannah Fink
FOLLOW US: