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Contact: Natalia Elko
natalia.elko@mail.sdsu.edu
619-594-2585
San Diego State University

Popcorn

Caption: The molecule diacetyl is what makes microwave popcorn taste buttery.

Credit: Courtesy of the Popcorn Board

Usage Restrictions: Please give photo credit to the Popcorn Board

Related news release: Is a 'buttery' molecule behind cystic fibrosis flare-ups?


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