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) |