| chicory root oil | |||
| Table X. Comparative chemical composition (%) of the volatiles isolated by simultaneous distillation-extraction (SDE) and dynamic headspace of roasted chicory | |||
| # | % | Leftshift | Components |
|---|---|---|---|
| 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) | |||
| guava fruit headspace reunion | |||
| # | % | Leftshift | Components |
| 18 | 0.50 | borneol | |
| 17 | 7.60 | gamma- | butyrolactone |
| 16 | 0.70 | beta- | caryophyllene |
| 14 | 0.10 | alpha- | copaene |
| 24 | 0.30 | cumin alcohol | |
| 2 | 0.50 | ethyl butyrate | |
| 15 | 0.40 | 5- | ethyl dihydro-2(5H)-furanone |
| 9 | 0.40 | ethyl hexanoate | |
| 19 | 0.10 | 5- | ethyl-2(5H)-furanone |
| 13 | 2.20 | (E,E)-2,4- | hexadien-1-al |
| 3 | 65.90 | hexanal | |
| 11 | 0.50 | hexanol | |
| 8 | 7.40 | (E)-2- | hexenal |
| 7 | 1.00 | (Z)-2- | hexenal |
| 4 | 2.00 | (Z)-3- | hexenal |
| 12 | 0.70 | (E)-2- | hexen-1-ol |
| 10 | 1.30 | (Z)-3- | hexen-1-yl acetate |
| 1 | 0.10 | methyl butyrate | |
| 6 | 0.20 | methyl hexanoate | |
| 21 | 0.30 | 3- | methyl-4-octanone |
| 5 | 0.30 | myrcene | |
| 22 | 1.60 | phenol | |
| 23 | 0.10 | 5- | phenyl propanol |
| 20 | 0.30 | 3- | phenyl-1-propyl acetate |
| J. of Ess. Oil Res. 12, No. 2, 153, (2000) | |||