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)

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)

Top of Page Home
Copyright © 1980-2018 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy