POPCORN

Many aroma compounds are given off by freshly prepared popcorn. Some of the most significant are (from left to right, inside the batch): 2-acetyl-1-pyrroline (which gives the roasty, popcorn-like aroma), 2-furfurylthiol (which, if isolated, gives a coffee-like aroma) and (E,E)-2,4-decadienal (which has a fatty, fried aroma).

Flavouring added to popcorn can also contribute the aroma. For examples, butter-flavoured popcorn includes two compounds: 2,3-butanedione (on the left lung) and 2,3-pentanedione (on the right lung). These compounds can cause respiratory problems in workers that inhale them while manufacturing them.- the condition is called 'popcorn lung' (a nickname for 'bronchiolitis obliterans'). It's a rare condition that damages the lung's smallest airways and causes shortness of breath. This is shown by the POOF sign in the lungs, which get rid of the alveoli near the chemical structures. The lung scarring caused by the 'popcorn lung' is irreversible and there's no cure once the condition has developed. Once the dangers associated with these compounds were discovered in the early 2000s, the majority of popcorn producers stopped using the chemical.

The content of popcorn kernels is about 14% water; this is shown inside one single kernel in the middle, inside of which you can see a little bit of blue. When the kernels are heated, this turns into water vapour at water's boiling point. However, it is trapped by the kernel's shell until the pressure builds up enough to crack through. The POP sound is due to the escape of the pressurised water vapour rather than the cracking of the kernel's shell. The molten starch bursts through the shell then rapidly cools down, giving the popcorn its fluffy appearance. There was no way I could draw the whole structure of starch in such a tiny space where the popcorn is, so, instead, I just wrote 'STARCH' over the popcorn.

Reference for the website used for research: https://www.compoundchem.com/2017/01/19/popcorn/