Typical G.C. analysis

Perflavory

Typical G.C. analysis
#	%	Leftshift	Components
chicory root oil
Table X. Comparative chemical composition (%) of the volatiles isolated by simultaneous distillation-extraction (SDE) and dynamic headspace of roasted chicory
52	0.039	2-	acetyl-5-methyl furan
17	0.331	2,3-	butane dione
2	0.013	2-	buten-1-al
15	0.011	3-	buten-2-one
25	0.018		cyclopentanone
41	1.787		dihydro-2-methyl-3(2H)-furanone
53	0.067		dihydro-2(3H)-furanone
51	0.222	2,6-bis(1,1-	dimethyl ethyl)-4-methyl phenol
22	0.063	2,3-	dimethyl pyrazine
16	0.187	2,5-	dimethyl pyrazine
18	0.310	2,6-	dimethyl pyrazine
6	0.031	3,4-	dimethyl-2,5-furandione
34	0.061	2,5-	dimethyl-3-(2-methyl propyl) pyrazine
38	0.073	2,6-	dimethyl-3-(3-methyl butyl) pyrazine
20	0.028		ethyl pyrazine
32	0.019	2-	ethyl-3,5-dimethyl pyrazine
30	0.009	2-	ethyl-3,6-dimethyl pyrazine
26	0.015	2-	ethyl-5-methyl pyrazine
24	0.112	2-	ethyl-6-methyl pyrazine
55	1.264	2-	furan methanol
57	0.055	2(2-	furanyl methyl)-5-methyl furan
46	1.338	1-(2-	furanyl) ethanone
45	9.485	2-	furfuraldehyde
40	0.015	N-	furfuryl pyrrole
42	0.023	N-	furfuryl-2-acetyl pyrrole
43	0.009	N-	furfuryl-2-formyl pyrrole
3	0.057		hexanal
33	0.023	4-	hydroxy-3-methyl acetophenone
48	0.009	1-	methoxy-4-methyl benzene
39	0.024	2-	methoxymethyl furan
50	0.106	3-	methyl butyric acid
58	0.017		methyl hexadecanoate
1	0.024	3-	methyl pentanal
54	0.016	2-	methyl phenol
11	0.027	1-(2-	methyl propylidene) phenyl acetaldehyde
13	0.074		methyl pyrazine
4	0.002	2-	methyl-2-buten-1-al
10	0.006	5-(5-	methyl-2-furanyl) methyl-2-furfuraldehyde
5	0.032	2(5-	methyl-2-furanyl)-1-propanone
49	2.078	5-	methyl-2-furfuraldehyde
19	0.003	4-	methyl-2-pentanone
14	0.056	5-	methyl-2-phenyl-2-hexen-1-al
8	0.017	2-	methyl-3-beta-furyl propenal
7	0.046	2,2-	methylene bis-5-methyl furan
21	0.425	2,3-	pentane dione
27	0.009	2,4-	pentane dione
23	0.012	3-	penten-2-one
37	0.022	2-	pentyl furan
56	0.017		phenol
29	0.018	1-	phenyl-2-propanone
36	0.001	2-(2-	propenyl) furan
12	0.002		pyrazine
47	0.005		pyridine
31	0.096	1-(1H-	pyrrol-2-yl) ethanone
44	0.003		toluene
28	0.062		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
#	%	Leftshift	Components
6	2.10	2-	acetyl furan
20	0.10		butyl hexanoate
13	0.10	1,8-	cineole
29	1.20	(E)-beta-	damascenone
33	0.10		dihydroactinidiolide
30	1.10	8(E)-4,7-	epoxymegastigma-5(11),8-diene
25	1.80	(8,E)-2,5-	epoxymegastigma-6,8-diene
24	0.40	(8,Z)-2,5-	epoxymegastigma-6,8-diene
18	0.10		ethyl 3-hydroxyhexanoate
15	0.30		ethyl furoate
12	0.20		ethyl furyl ketone
11	1.40		ethyl hexanoate
21	0.10		ethyl octanoate
3	56.80	2-	furfuraldehyde
17	21.50		heptanoic acid
14	0.60	gamma-	hexalactone
5	0.30		hexanol
4	0.20	(Z)-3-	hexen-1-ol
19	0.10	(Z)-3-	hexen-1-yl butyrate
28	0.30	3-	hexen-1-yl hexanoate
1	0.10	3-	hydroxy-2-butanone
27	1.20	(E,E)-pseudo-	ionone
26	3.30	(E,Z)-pseudo	ionone
31	0.80	(E)-beta-	ionone
32	0.10	(8,Z)-	megastigma-5,8-diene-4-one
8	0.20	5-	methyl furfural
9	0.10		methyl furoate
7	0.70		methyl hexanoate
2	0.30	(E)-3-	methyl-2-butenol
23	0.20		nonanoic acid
22	0.10		octanoic acid
10	0.20	1-	octen-3-ol
16	0.10	iso	prenyl butyrate
J. of Ess. Oil Res. 12, No. 6, 678, (2000)

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