| 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) | |||
| lavandin absolute | |||
| # | % | Leftshift | Components |
| 4 | 1.50 | borneol | |
| 2 | 1.70 | camphor | |
| 8 | 2.40 | beta- | caryophyllene + alpha-humulene |
| 7 | 7.70 | coumarin | |
| 9 | 2.60 | herniarin | |
| 6 | 1.80 | lavandulyl acetate | |
| 1 | 10.10 | linalool | |
| 5 | 28.40 | linalyl acetate | |
| 3 | 1.10 | terpinen-4-ol | |
P. Pellerin, Supercritical extraction of natural raw materials for the flavor and fragrance industry. Perf. & FIav., 16(4), 37-39 (1991). P&F 18, No. 2, 43, (1993) | |||