PMID- 17987444
OWN - NLM
STAT- MEDLINE
DCOM- 20080204
LR  - 20190116
IS  - 1040-8398 (Print)
IS  - 1040-8398 (Linking)
VI  - 47
IP  - 8
DP  - 2007
TI  - Emissions from cooking microwave popcorn.
PG  - 701-9
AB  - This study characterized chemicals released into a chamber in the process of 
      cooking microwave popcorn. Seventeen types of microwave popcorn from eight 
      different brands were studied. The work proceeded in two phases: phase one 
      investigated chemicals emitted during popping and opening, phase two investigated 
      chemicals emitted at discrete intervals from 0-40 minutes post-pop opening. The 
      research was performed using a microwave oven enclosed in a chamber with ports 
      for air sampling of particulate matter (PM) and volatile organic compounds 
      (VOCs). VOCs in the air samples were identified and quantified using gas 
      chromatography/mass spectrometry (GC/MS). PM was characterized using both an 
      aerodynamic particle sizer (APS) and a scanning mobility particle sizer (SMPS) to 
      cover a full range of emitted sizes. The compounds measured during popping and 
      opening included butter flavoring components such as diacetyl, butyric acid, 
      acetoin, propylene glycol, 2-nonanone, and triacetin and bag components such as 
      p-xylene and perfluorinated alcohol 8:2 telomer. The greatest chemical quantity 
      is emitted when the bag is opened post-popping; more than 80% of the total 
      chemical emissions occur at this time.
FAU - Rosati, Jacky A
AU  - Rosati JA
AD  - U.S. Environmental Protection Agency, National Risk Management Research 
      Laboratory, RTP, NC 27711, USA. rosati.jacky@epa.gov
FAU - Krebs, Kenneth A
AU  - Krebs KA
FAU - Liu, Xiaoyu
AU  - Liu X
LA  - eng
PT  - Journal Article
PT  - Research Support, U.S. Gov't, Non-P.H.S.
PL  - United States
TA  - Crit Rev Food Sci Nutr
JT  - Critical reviews in food science and nutrition
JID - 8914818
RN  - 0 (Air Pollutants)
RN  - 0 (Flavoring Agents)
RN  - 0 (Fluorine Compounds)
RN  - 8029-34-3 (Butter)
RN  - K324J5K4HM (Diacetyl)
SB  - IM
MH  - Air Pollutants/analysis
MH  - Butter
MH  - Diacetyl/analysis
MH  - Flavoring Agents/chemistry
MH  - Fluorine Compounds/analysis
MH  - Food Packaging
MH  - Gas Chromatography-Mass Spectrometry
MH  - *Hot Temperature
MH  - *Microwaves
MH  - Quality Control
MH  - Time Factors
MH  - Volatilization
MH  - *Zea mays
EDAT- 2007/11/08 09:00
MHDA- 2008/02/05 09:00
CRDT- 2007/11/08 09:00
PHST- 2007/11/08 09:00 [pubmed]
PHST- 2008/02/05 09:00 [medline]
PHST- 2007/11/08 09:00 [entrez]
AID - 783869779 [pii]
AID - 10.1080/10408390701638951 [doi]
PST - ppublish
SO  - Crit Rev Food Sci Nutr. 2007;47(8):701-9. doi: 10.1080/10408390701638951.