On Food and Cooking

Corn Flavor Corn has a distinctive flavor
unlike that of any other grain. Popcorn and
other dry corn products toasted at a high
temperature develop a number of
characteristic carbon-ring compounds,
including one that they share with basmati
rice (acetylpyrroline). Alkaline processing
gives rise to yet another set of distinctive
aroma molecules, including one that is a
breakdown product of the amino acid
tryptophan, and a close chemical and aromatic
relative of a characteristic note in concord
grapes and wood strawberries
(aminoacetophenone, related to the fruits’
methyl anthranilate). Masa can also have
violet-like and spicy notes (from ionone and
vinylguaiacol).