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J Agric Food Chem

Title:		Identification of Characterizing Aroma Components of Roasted Chicory 'Coffee' Brews
Author(s):		Wu T; Cadwallader KR;
Address:		"Department of Food Science and Human Nutrition , University of Illinois at Urbana-Champaign , 1302 West Pennsylvania Avenue , Urbana , Illinois 61801 , United States"
Journal Title:		J Agric Food Chem
Year:		2019
Volume:		20190422
Issue:		50
Page Number:		13848 - 13859
DOI:		10.1021/acs.jafc.9b00776
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"The roasted and ground root of the chicory plant (Cichorium intybus), often referred to as chicory coffee, has served as a coffee surrogate for well over 2 centuries and is still in common use today. Volatile components of roasted chicory brews were identified by direct solvent extraction and solvent-assisted flavor evaporation (SAFE) combined with gas chromatography-olfactometry (GC-O), aroma extract dilution analysis (AEDA), and gas chromatography-mass spectrometry (GC-MS). A total of 46 compounds were quantitated by stable isotope dilution analysis (SIDA) and internal standard methods, and odor-activity values (OAVs) were calculated. On the basis of the combined results of AEDA and OAVs, rotundone was considered to be the most potent odorant in roasted chicory. On the basis of their high OAVs, additional predominant odorants included 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon), 2-methylpropanal, 3-methylbutanal, 2,3-dihydro-5-hydroxy-6-methyl-4H-pyran-4-one (dihydromaltol), 1-octen-3-one, 2-ethyl-3,5-dimethylpyrazine, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF), and 3-hydroxy-2-methyl-4-pyrone (maltol). Rotundone, with its distinctive aromatic woody, peppery, and 'chicory-like' note was also detected in five different commercial ground roasted chicory products. The compound is believed to an important, distinguishing, and characterizing odorant in roasted chicory aroma. Collectively, a group of caramel- and sweet-smelling odorants, including dihydromaltol, cyclotene, maltol, HDMF, and sotolon, are also thought to be important aroma contributors to roasted chicory aroma"
Keywords:		Chicory/*chemistry Flavoring Agents/*chemistry Gas Chromatography-Mass Spectrometry Odorants/*analysis Olfactometry Plant Preparations/*chemistry Plant Roots/chemistry Volatile Organic Compounds/*chemistry aroma aroma extract dilution analysis flavor roas;
Notes:		"MedlineWu, Tiandan Cadwallader, Keith R eng 2019/04/11 J Agric Food Chem. 2019 Dec 18; 67(50):13848-13859. doi: 10.1021/acs.jafc.9b00776. Epub 2019 Apr 22"