popcorn flavor

General Material Information

Trivial Name

popcorn flavor

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

None found

Publications by Google Patents
Method for preparing flavored popcorn
Publications by PubMed
Diacetyl exposure as a pneumotoxic factor: a review.
Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions.
Fine and ultrafine particle emissions from microwave popcorn.
Popcorn flavoring effects on reactivity of rat airways in vivo and in vitro.
Key aroma compounds in roasted in-shell peanuts.
Obliterative bronchiolitis in workers in a coffee-processing facility - Texas, 2008-2012.
Characterization of the key odorants in pan-fried white mushrooms (Agaricus bisporus L.) by means of molecular sensory science: comparison with the raw mushroom tissue.
Increased respiratory disease mortality at a microwave popcorn production facility with worker risk of bronchiolitis obliterans.
Characterization of the aroma signature of styrian pumpkin seed oil ( Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science.
Glycerol, an underestimated flavor precursor in the Maillard reaction.
Bronchiolitis obliterans and consumer exposure to butter-flavored microwave popcorn: a case series.
Identification of diacetyl substitutes at a microwave popcorn production plant.
Reaction of the butter flavorant diacetyl (2,3-butanedione) with N-α-acetylarginine: a model for epitope formation with pulmonary proteins in the etiology of obliterative bronchiolitis.
Snacking habits and caries in young children.
Emission of diacetyl (2,3 butanedione) from natural butter, microwave popcorn butter flavor powder, paste, and liquid products.
Electron transfer as a potential cause of diacetyl toxicity in popcorn lung disease.
Airway obstruction related to diacetyl exposure at microwave popcorn production facilities.
Letter to the editor: RE: Galbraith D and Weill D (2009), popcorn lung and bronchiolitis obliterans: a critical appraisal 82:407-416.
The popcorn lung case study: a recipe for regulation?
Relating sensory descriptors to volatile components in flavor of specialty rice types.
Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof.
Diacetyl exposures in the flavor manufacturing industry.
Asthma arising in flavoring-exposed food production workers.
Evaluation of the butter flavoring chemical diacetyl and a fluorochemical paper additive for mutagenicity and toxicity using the mammalian cell gene mutation assay in L5178Y mouse lymphoma cells.
Popcorn lung and bronchiolitis obliterans: a critical appraisal.
A case of flavor-induced lung disease.
"Popcorn worker's lung" in Britain in a man making potato crisp flavouring.
Bronchiolitis obliterans in workers exposed to flavoring chemicals.
Emissions from cooking microwave popcorn.
Constrictive bronchiolitis obliterans: the fibrotic airway disorder.
Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks.
Fixed obstructive lung disease among workers in the flavor-manufacturing industry--California, 2004-2007.
Popcorn-worker lung caused by corporate and regulatory negligence: an avoidable tragedy.
Flavoring-related bronchiolitis obliterans.
Diacetyl-induced lung disease.
Diacetyl emissions and airborne dust from butter flavorings used in microwave popcorn production.
Exhaled nitric oxide measurement in workers in a microwave popcorn production plant.
Popcorn worker's lung: in vitro exposure to diacetyl, an ingredient in microwave popcorn butter flavoring, increases reactivity to methacholine.
Characterization of dried whey protein concentrate and isolate flavor.
Induced sputum evaluation in microwave popcorn production workers.
Identification of potent odorants formed during the preparation of extruded potato snacks.
Elucidation of tautomer structures of 2-acetyltetrahydropyridine using gas chromatography/mass spectrometry and gas chromatography/infrared spectroscopy.
What the research shows--worker exposures at a popcorn plant.
Bronchiolitis obliterans syndrome in popcorn production plant workers.
Necrosis of nasal and airway epithelium in rats inhaling vapors of artificial butter flavoring.
Bronchiolitis in popcorn-factory workers.
Bronchiolitis in popcorn-factory workers.
Bronchiolitis in popcorn-factory workers.
Identification of potent odorants in different green tea varieties using flavor dilution technique.
Structural determination and odor characterization of N-(2-mercaptoethyl)-1,3-thiazolidine, a new intense popcorn-like-smelling odorant.
Popcorn worker's lung.
Clinical bronchiolitis obliterans in workers at a microwave-popcorn plant.
From the Centers for Disease Control and Prevention. Fixed obstructive lung disease in workers at a microwave popcorn factory--Missouri, 2000-2002.
Fixed obstructive lung disease in workers at a microwave popcorn factory--Missouri, 2000-2002.
Generation of roasted notes based on 2-acetyl-2-thiazoline and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazole, by combined bio and thermal approaches.
Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analyses.
Aroma-active components of nonfat dry milk.
Formation of flavor components by the reaction of amino acid and carbonyl compounds in mild conditions.
Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis).
Children's acceptance of xylitol-based foods.
Clearance and metabolism of starch foods in the oral cavity.

Other Information

Export Tariff Code:

3302.10.0000

Suppliers

Abelei Flavors	E.A. Weber Flavors
Fleurchem	Lionel Hitchen
Mission flavors & fragrances	The Perfumers Apprentice
Virginia Dare	Fleurchem, Inc.

PhysChem Properties

Material listed in food chemical codex

Organoleptic Properties

Flavor Type: Nutty
nutty, nut skin, grain toasted grain, toasted, earthy, corn, starchy, woody
General comment	Popcorn

Potential Uses

Applications	flavored products of all types
Flavoring purposes	Popcorn

Safety Information

Safety information


Hazards identification

Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements

Pictogram

Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavored products of all types
Recommendation for popcorn flavor usage levels up to:
	not for fragrance use.

Safety references

None found