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popcorn (food) — Ingredient · Foodgeist
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Ingredient
popcorn
variety of corn kernel which expands and puffs up on heating
About
Popcorn is a variety of corn kernel which expands and puffs up when heated. The term also refers to the snack food produced by the expansion. It is one of the oldest snacks, with evidence of popcorn dating back thousands of years in the Americas. It is commonly eaten salted, buttered, sweetened, or with artificial flavorings.
Aroma profile
Derived from this ingredient’s flavor compounds
0×29
odor_active×12
odorless×8
fatty×7
1×5
waxy×5
rancid×5
2×4
Taste profile
Derived from this ingredient's compounds · measured taste classes (FART / ChemTastes)
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Syrup2 axes agreeused together in recipesshares flavor compounds
Gelatin2 axes agreeused together in recipesshares flavor compounds
Margarine2 axes agreeused together in recipesshares flavor compounds
Butter2 axes agree
Molecular affinity
Pairs well with — ingredients that share aroma compounds
“Positively tested edibles were staple foods such as maize, rice, wheat flour, millet, potato, and milk and also cocoa, popcorn, tomato, carrot, pineapple, kiwi, and apples.”
myosmine→is detected in→maize, rice, wheat flour, millet, potato, milk, cocoa, popcorn, tomato, carrot, pineapple, kiwi, and apples
“2-propionyl-2-thiazoline is reported for the first time among the flavors of Maillard model reactions or foods, respectively. The odorant elicited an intense roasty, popcorn-like odor at the low odor threshold of 0.07 ng/L in air.”
