Popcorn was popped conventionally in oil and in a microwave
oven without oil. Volatile components were collected by condensation
of popper headspace gases and by vacuum steam distillation of
a slurry of ground, popped corn in distilled water. The organic
compounds were extracted from the aqueous condensate and vacuum
distillate...
Published June 1961. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog