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Roasted Chicory Aroma Evaluation by Gas Chromatography/Mass Spectrometry/Olfactometry
Author(s) -
BAEK H.H.,
CADWALLADER K.R.
Publication year - 1998
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1998.tb15716.x
Subject(s) - aroma , chemistry , chromatography , gas chromatography–mass spectrometry , gas chromatography , olfactometry , mass spectrometry , extraction (chemistry) , steam distillation , food science , distillation
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.