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)
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:
#	%	Leftshift	Components
2	0.15	4-	acetyl pyrazole
10	3.77	2-	acetyl pyrrole
3	trace		benzaldehyde
16	0.37		benzoic acid
9	trace		benzothiazole
15	0.20		coumarin
14	0.11		dihydroactinidiolide
12	0.51	2-	formyl-5-methyl pyrrole
6	0.20		furfural alcohol
1	2.80		furfuraldehyde
11	0.63	2-	furyl hydroxymethyl ketone
25	1.40	2-(5-	hydroxmethyl-2-formyl pyrrol-1-yl) 4-methyl valeric acid lactone
17	4.27	5-	hydroxymethyl-2-furfural
23	0.56	2-(5-	hydroxymethyl)-2-formyl pyrrol-1-yl) isovaleric acid lactone
30	6.74		linoleic acid
31	2.45		linolenic acid
26	0.99	7-	methoxycoumarin
27	0.64		methyl 3-hydroxybenzoate
8	0.15		methyl cyclopentenolone
21	7.45		methyl linoleate
22	2.00		methyl linolenate
18	0.89		methyl oleate
13	1.85		methyl palmitate
7	trace		methyl phenyl acetate
4	0.04	5-	methyl-2-furfural
29	0.60		oleic acid
28	5.80		palmitic acid
24	0.10		pentadecanoic acid
5	1.04		phenyl acetaldehyde
20	2.49		phenyl acetic acid
19	5.48		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