Roasted chicory aroma evaluation by gas chromatography/mass spectrometry/olfactometry

H. H. Baek, K. R. Cadwallader

Research output: Contribution to journalArticlepeer-review

Abstract

Volatiles were isolated from roasted chicory by simultaneous steam distillation-solvent extraction (SDE) and dynamic headspace sampling (DHS). Many volatile components were identified in SDE (92) and DHS (64) extracts. Many pyrazines and N-furfurylpyrroles (N-furfurylpyrrole, N-furfuryl-2-formylpyrrole, and N-furfuryl-2-acetylpyrrole) were identified for the first time in roasted chicory. Aroma extract dilution analysis showed that those extracts from SDE and DHS were similar with respect to predominant aroma-active components. 2-Ethyl-3,5-dimethylpyrazine, 2,3-butanedione, 1-octen-3-one, 3-methylbutanal, and one unknown compound with a chicory- and burnt sugar-like note were the most intense aroma-active components found in roasted chicory.

Original languageEnglish (US)
Pages (from-to)234-237
Number of pages4
JournalJournal of food science
Volume63
Issue number2
DOIs
StatePublished - 1998
Externally publishedYes

Keywords

  • Aroma
  • Chicory
  • Volatile flavor

ASJC Scopus subject areas

  • Food Science

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