BT

Typical G.C. analysis

chicory root roasted extract
Five years later, Sannai eta1. (1982) examined the steam volatile constituents of roasted chicory roots. Using a combination of modern analytical techniques, they identified the following volatiles:
#%LeftshiftComponents
20.154- acetyl pyrazole
103.772- acetyl pyrrole
3trace  benzaldehyde
160.37  benzoic acid
9trace  benzothiazole
150.20  coumarin
140.11  dihydroactinidiolide
120.512- formyl-5-methyl pyrrole
60.20  furfural alcohol
12.80  furfuraldehyde
110.632- furyl hydroxymethyl ketone
251.402-(5-hydroxmethyl-2-formyl pyrrol-1-yl) 4-methyl valeric acid lactone
174.275- hydroxymethyl-2-furfural
230.562-(5-hydroxymethyl)-2-formyl pyrrol-1-yl) isovaleric acid lactone
306.74  linoleic acid
312.45  linolenic acid
260.997- methoxycoumarin
270.64  methyl 3-hydroxybenzoate
80.15  methyl cyclopentenolone
217.45  methyl linoleate
222.00  methyl linolenate
180.89  methyl oleate
131.85  methyl palmitate
7trace  methyl phenyl acetate
40.045- methyl-2-furfural
290.60  oleic acid
285.80  palmitic acid
240.10  pentadecanoic acid
51.04  phenyl acetaldehyde
202.49  phenyl acetic acid
195.48  vanillin

A. Sannai, T. Fujimori and K. Kato, Studies on flavor components of roasted chicory root. Agric. Biol. Chem., 46, 429-433 (1982).

P&F 26, No. 3, 66, (2001)

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