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 language | English (US) |
|---|---|
| Pages (from-to) | 234-237 |
| Number of pages | 4 |
| Journal | Journal of food science |
| Volume | 63 |
| Issue number | 2 |
| DOIs | |
| State | Published - 1998 |
| Externally published | Yes |
Keywords
- Aroma
- Chicory
- Volatile flavor
ASJC Scopus subject areas
- Food Science