Wu, Tiandan published the artcileIdentification of Characterizing Aroma Components of Roasted Chicory “”Coffee”” Brews, Quality Control of 14667-55-1, the main research area is aroma roasted chicory coffee brew; aroma; aroma extract dilution analysis; flavor; roasted chicory; stable isotope dilution analysis.
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 chromatog.-olfactometry (GC-O), aroma extract dilution anal. (AEDA), and gas chromatog.-mass spectrometry (GC-MS). A total of 46 compounds were quantitated by stable isotope dilution anal. (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, addnl. 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 com. 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.
Journal of Agricultural and Food Chemistry published new progress about Beverages. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Quality Control of 14667-55-1.