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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.