BT

Typical G.C. analysis

chicory root oil
Table X. Comparative chemical composition (%) of the volatiles isolated by simultaneous distillation-extraction (SDE) and dynamic headspace of roasted chicory
#%LeftshiftComponents
520.0392- acetyl-5-methyl furan
170.3312,3- butane dione
20.0132- buten-1-al
150.0113- buten-2-one
250.018  cyclopentanone
411.787  dihydro-2-methyl-3(2H)-furanone
530.067  dihydro-2(3H)-furanone
510.2222,6-bis(1,1-dimethyl ethyl)-4-methyl phenol
220.0632,3- dimethyl pyrazine
160.1872,5- dimethyl pyrazine
180.3102,6- dimethyl pyrazine
60.0313,4- dimethyl-2,5-furandione
340.0612,5- dimethyl-3-(2-methyl propyl) pyrazine
380.0732,6- dimethyl-3-(3-methyl butyl) pyrazine
200.028  ethyl pyrazine
320.0192- ethyl-3,5-dimethyl pyrazine
300.0092- ethyl-3,6-dimethyl pyrazine
260.0152- ethyl-5-methyl pyrazine
240.1122- ethyl-6-methyl pyrazine
551.2642- furan methanol
570.0552(2- furanyl methyl)-5-methyl furan
461.3381-(2- furanyl) ethanone
459.4852- furfuraldehyde
400.015N- furfuryl pyrrole
420.023N- furfuryl-2-acetyl pyrrole
430.009N- furfuryl-2-formyl pyrrole
30.057  hexanal
330.0234- hydroxy-3-methyl acetophenone
480.0091- methoxy-4-methyl benzene
390.0242- methoxymethyl furan
500.1063- methyl butyric acid
580.017  methyl hexadecanoate
10.0243- methyl pentanal
540.0162- methyl phenol
110.0271-(2-methyl propylidene) phenyl acetaldehyde
130.074  methyl pyrazine
40.0022- methyl-2-buten-1-al
100.0065-(5-methyl-2-furanyl) methyl-2-furfuraldehyde
50.0322(5-methyl-2-furanyl)-1-propanone
492.0785- methyl-2-furfuraldehyde
190.0034- methyl-2-pentanone
140.0565- methyl-2-phenyl-2-hexen-1-al
80.0172-methyl-3-beta-furyl propenal
70.0462,2-methylene bis-5-methyl furan
210.4252,3- pentane dione
270.0092,4- pentane dione
230.0123- penten-2-one
370.0222- pentyl furan
560.017  phenol
290.0181- phenyl-2-propanone
360.0012-(2- propenyl) furan
120.002  pyrazine
470.005  pyridine
310.0961-(1H- pyrrol-2-yl) ethanone
440.003  toluene
280.062  trimethyl pyrazine

H. Back and K. R. Cadwallader, Roasted chicory aroma evaluation by gas chromatography/mass spectrometry/olfactometry. J. Food Sci., 63, 234-237 (1998).

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

malpighia glabra fruit oil
#%LeftshiftComponents
62.102- acetyl furan
200.10  butyl hexanoate
130.101,8- cineole
291.20(E)-beta- damascenone
330.10  dihydroactinidiolide
301.108(E)-4,7-epoxymegastigma-5(11),8-diene
251.80(8,E)-2,5- epoxymegastigma-6,8-diene
240.40(8,Z)-2,5- epoxymegastigma-6,8-diene
180.10  ethyl 3-hydroxyhexanoate
150.30  ethyl furoate
120.20  ethyl furyl ketone
111.40  ethyl hexanoate
210.10  ethyl octanoate
356.802- furfuraldehyde
1721.50  heptanoic acid
140.60gamma- hexalactone
50.30  hexanol
40.20(Z)-3- hexen-1-ol
190.10(Z)-3- hexen-1-yl butyrate
280.303- hexen-1-yl hexanoate
10.103- hydroxy-2-butanone
271.20(E,E)-pseudo- ionone
263.30(E,Z)-pseudo ionone
310.80(E)-beta- ionone
320.10(8,Z)- megastigma-5,8-diene-4-one
80.205- methyl furfural
90.10  methyl furoate
70.70  methyl hexanoate
20.30(E)-3-methyl-2-butenol
230.20  nonanoic acid
220.10  octanoic acid
100.201- octen-3-ol
160.10iso prenyl butyrate
J. of Ess. Oil Res. 12, No. 6, 678, (2000)
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