TY - JOUR
T1 - Identification of Characterizing Aroma Components of Roasted Chicory "coffee" Brews
AU - Wu, Tiandan
AU - Cadwallader, Keith R.
N1 - The Supporting Information is available free of charge on the ACS Publications website at DOI: 10.1021/acs.jafc.9b00776 . Synthesis, analytical methods, and working solutions and spike volumes used in SIDA–SPME–GC–MS of roasted chicory brews (Table S1) ( PDF ) Partial support for this project was provided by the National Institute of Food and Agriculture, United States Department of Agriculture, under Project ILLU-698-366. The authors declare no competing financial interest.
PY - 2019/12/18
Y1 - 2019/12/18
N2 - The roasted and ground root of the chicory plant (Cichorium intybus), often referred to as chicory coffee, has served as a coffee surrogate for well over 2 centuries and is still in common use today. Volatile components of roasted chicory brews were identified by direct solvent extraction and solvent-assisted flavor evaporation (SAFE) combined with gas chromatography-olfactometry (GC-O), aroma extract dilution analysis (AEDA), and gas chromatography-mass spectrometry (GC-MS). A total of 46 compounds were quantitated by stable isotope dilution analysis (SIDA) and internal standard methods, and odor-activity values (OAVs) were calculated. On the basis of the combined results of AEDA and OAVs, rotundone was considered to be the most potent odorant in roasted chicory. On the basis of their high OAVs, additional predominant odorants included 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon), 2-methylpropanal, 3-methylbutanal, 2,3-dihydro-5-hydroxy-6-methyl-4H-pyran-4-one (dihydromaltol), 1-octen-3-one, 2-ethyl-3,5-dimethylpyrazine, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF), and 3-hydroxy-2-methyl-4-pyrone (maltol). Rotundone, with its distinctive aromatic woody, peppery, and "chicory-like" note was also detected in five different commercial ground roasted chicory products. The compound is believed to an important, distinguishing, and characterizing odorant in roasted chicory aroma. Collectively, a group of caramel- and sweet-smelling odorants, including dihydromaltol, cyclotene, maltol, HDMF, and sotolon, are also thought to be important aroma contributors to roasted chicory aroma.
AB - The roasted and ground root of the chicory plant (Cichorium intybus), often referred to as chicory coffee, has served as a coffee surrogate for well over 2 centuries and is still in common use today. Volatile components of roasted chicory brews were identified by direct solvent extraction and solvent-assisted flavor evaporation (SAFE) combined with gas chromatography-olfactometry (GC-O), aroma extract dilution analysis (AEDA), and gas chromatography-mass spectrometry (GC-MS). A total of 46 compounds were quantitated by stable isotope dilution analysis (SIDA) and internal standard methods, and odor-activity values (OAVs) were calculated. On the basis of the combined results of AEDA and OAVs, rotundone was considered to be the most potent odorant in roasted chicory. On the basis of their high OAVs, additional predominant odorants included 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon), 2-methylpropanal, 3-methylbutanal, 2,3-dihydro-5-hydroxy-6-methyl-4H-pyran-4-one (dihydromaltol), 1-octen-3-one, 2-ethyl-3,5-dimethylpyrazine, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF), and 3-hydroxy-2-methyl-4-pyrone (maltol). Rotundone, with its distinctive aromatic woody, peppery, and "chicory-like" note was also detected in five different commercial ground roasted chicory products. The compound is believed to an important, distinguishing, and characterizing odorant in roasted chicory aroma. Collectively, a group of caramel- and sweet-smelling odorants, including dihydromaltol, cyclotene, maltol, HDMF, and sotolon, are also thought to be important aroma contributors to roasted chicory aroma.
KW - aroma
KW - aroma extract dilution analysis
KW - flavor
KW - roasted chicory
KW - stable isotope dilution analysis
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U2 - 10.1021/acs.jafc.9b00776
DO - 10.1021/acs.jafc.9b00776
M3 - Article
C2 - 30969122
AN - SCOPUS:85067240158
SN - 0021-8561
VL - 67
SP - 13848
EP - 13859
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 50
ER -