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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Identification of Characterizing Aroma Components of Roasted Chicory 'Coffee' Brews
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Identification of Characterizing Aroma Components of Roasted Chicory 'Coffee' Brews

机译：鉴定烘焙菊苣“咖啡”酿造的芳香成分

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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.
机译：菊苣植物（Cichorium Intybus）的烤和地根，通常被称为菊苣咖啡，曾在超过2世纪的咖啡替代品，今天仍然是常用的。通过直接溶剂萃取和溶剂辅助风味蒸发（安全）与气相色谱 - 嗅觉（GC-O），香气提取物稀释分析（AEDA）和气相色谱 - 质谱（GC-多发性硬化症）。通过稳定的同位素稀释分析（SIDA）和内标方法来定量总共46种化合物，并计算出气味活性值（OAV）。在AEDA和OAV的合并结果的基础上，罗水通被认为是烤菊苣生物症中最有效的气味。在其高OAV的基础上，额外的主要气味包括3-羟基-4,5-二甲基-2（5H） - 糠（SOTOLON），2-甲基丙甘露醛，3-甲基丁醛，2,3-二氢-5-羟基 - 6-甲基-4H-吡喃-4-甲基-4H-吡喃-4-一（二氢甲醇），1-辛膜-3-一，2-乙基-3,5-二甲基吡嗪，4-羟基-2,5-二甲基-3（2H） - 呋喃（ HDMF）和3-羟基-2-甲基-4-吡喃酮（马来尔）。罗水通道，具有独特的芳香木质，佩珀蒂和“菊苣样”注意，在五种不同的商业地面烤助理产品中也被检测到。该化合物被认为是烘焙症的菊苣香气中的重要，区分和表征气味。总的来说，一组caramel-和香添味剂，包括dihydromaltol，CYCLOTENE，麦芽酚，HDMF，和葫芦巴内酯的，也被认为是重要的香气贡献者烘烤的菊苣的香气。

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