| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| cichorium_intybus_l [2015/07/16 09:28] – andreas | cichorium_intybus_l [2020/12/20 17:17] (aktuell) – andreas |
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| "Chicory may be cultivated for its leaves, usually eaten raw as salad leaves. Cultivated chicory is generally divided into three types, of which there are many varieties, ... Radicchio..., Sugarloaf..., Belgian endive (dutch: witloof)... Root chicory (Cichorium intybus var. sativum) has been cultivated in Europe as a coffee substitute. The roots are baked, ground, and used as a coffee substitute and additive..." \\ | "Chicory may be cultivated for its leaves, usually eaten raw as salad leaves. Cultivated chicory is generally divided into three types, of which there are many varieties, ... Radicchio..., Sugarloaf..., Belgian endive (dutch: witloof)... Root chicory (Cichorium intybus var. sativum) has been cultivated in Europe as a coffee substitute. The roots are baked, ground, and used as a coffee substitute and additive..." \\ |
| [[http://en.wikipedia.org/wiki/Chicory]] | [[http://en.wikipedia.org/wiki/Chicory]] |
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| | **chicory leaves/roots bitterness** |
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| "Samples of red-coloured lettuce and chicory were assessed for bitterness by sensory analysis and compared with conventional green-coloured varieties. The amounts of the sesquiterpene lactones lactucin, 8-deoxylactucin and lactucopicrin and their glycosides were determined using enzyme hydrolysis and high performance liquid chromatography. The level of each of these compounds was compared with the bitterness score found for each sample, and the resulting correlation data suggested that the increasing level of one of these compounds, lactucin glycoside, was closely related to the increase in bitterness." \\ | "Samples of red-coloured lettuce and chicory were assessed for bitterness by sensory analysis and compared with conventional green-coloured varieties. The amounts of the sesquiterpene lactones lactucin, 8-deoxylactucin and lactucopicrin and their glycosides were determined using enzyme hydrolysis and high performance liquid chromatography. The level of each of these compounds was compared with the bitterness score found for each sample, and the resulting correlation data suggested that the increasing level of one of these compounds, lactucin glycoside, was closely related to the increase in bitterness." \\ |
| [Bitter sesquiterpene lactones from chicory roots., Van Beek, T.A., Maas, P., King, B.M., Leclercq, E., Voragen, A.G., De Groot, A., Journal of Agricultural and Food Chemistry, 38(4), 1990, 1035-1038] \\ | [Bitter sesquiterpene lactones from chicory roots., Van Beek, T.A., Maas, P., King, B.M., Leclercq, E., Voragen, A.G., De Groot, A., Journal of Agricultural and Food Chemistry, 38(4), 1990, 1035-1038] \\ |
| [[http://www.freepapers.ir/PDF/10.1021-jf00094a026.pdf?hash=VCUrdpPKTLZ10z3dQhQP7w]] | [[http://www.freepapers.ir/PDF/10.1021-jf00094a026.pdf?hash=VCUrdpPKTLZ10z3dQhQP7w]] |
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| "Volatiles were isolated from roasted chicory by simultaneous steam distillation-solvent extraction (SDE) and dynamic headspace sampling (DHS). Many volatile components were identified in SDE (92) and DHS (64) extracts. Many pyrazines and N-furfurylpyrroles (N-furfurylpyrrole, N-furfuryl-2-formylpyrrole, and N-furfuryl-2-acetylpyrrole) were identified for the first time in roasted chicory. Aroma extract dilution analysis showed that those extracts from SDE and DHS were similar with respect to predominant aroma-active components. 2-Ethyl-3,5-dimethylpyrazine, 2,3-butanedione, 1-octen-3-one, 3-methylbutanal, and one unknown compound with a chicory- and burnt sugar-like note were the most intense aroma-active components found in roasted chicory." \\ | |
| [Roasted chicory aroma evaluation by gas chromatography/mass spectrometry/olfactometry., Baek, H.H., Cadwallader, K.R., Journal of food science, Vol.63(2), 1998, 234-237] | |
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| "The leaves and especially the roots of chicory (Cichorium intybus L.) contain high concentrations of bitter sesquiterpene lactones such as the guianolides lactupicrin, lactucin, and 8-deoxylactucin. Eudesmanolides and germacranolides are present in smaller amounts. Their postulated biosynthesis through the mevalonate-farnesyl diphosphate-germacradiene pathway has now been confirmed by the isolation of a (+)-germacrene A synthase from chicory roots." \\ | "The leaves and especially the roots of chicory (Cichorium intybus L.) contain high concentrations of bitter sesquiterpene lactones such as the guianolides lactupicrin, lactucin, and 8-deoxylactucin. Eudesmanolides and germacranolides are present in smaller amounts. Their postulated biosynthesis through the mevalonate-farnesyl diphosphate-germacradiene pathway has now been confirmed by the isolation of a (+)-germacrene A synthase from chicory roots." \\ |
| [Perspectives and utilization technologies of chicory (//Cichorium intybus// L.): A review., Wang, Quanzhen, Cui, Jian, African Journal of Biotechnology Vol.10 (11), 2011, 1966-1977] [[http://www.ms.academicjournals.org/article/article1380807642_Wang%20and%20Cui.pdf]] | [Perspectives and utilization technologies of chicory (//Cichorium intybus// L.): A review., Wang, Quanzhen, Cui, Jian, African Journal of Biotechnology Vol.10 (11), 2011, 1966-1977] [[http://www.ms.academicjournals.org/article/article1380807642_Wang%20and%20Cui.pdf]] |
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| Levels of sesquiterpene lactones (SL) in fresh-cut chicory (Witloof Chicory, C.intybus var.foliosum) are reduced by washing. Applied warm water significantly reduced the contents and bitterness. "SL profiles changed substantially in all samples during storage, revealing lactucopicrin to be the major SL directly after processing, whereas 11(S),13-dihydrolactuin prevailed at the end of storage." \\ | Levels of sesquiterpene lactones (SL) in fresh-cut chicory (Witloof Chicory, C.intybus var.foliosum) are reduced by washing. Applied warm water significantly reduced the contents and bitterness. "SL profiles changed substantially in all samples during storage, revealing lactucopicrin to be the major SL directly after processing, whereas 11(S),13-dihydrolactucin prevailed at the end of storage." \\ |
| [Sesquiterpene lactone content and overall quality of fresh-cut witloof chicory (Cichorium intybus L. var. foliosum Hegi) as affected by different washing procedures., Wulfkuehler, S., Gras, C., Carle, R., Journal of agricultural and food chemistry, Vol.61(32), 2013, 7705-7714] | [Sesquiterpene lactone content and overall quality of fresh-cut witloof chicory (Cichorium intybus L. var. foliosum Hegi) as affected by different washing procedures., Wulfkuehler, S., Gras, C., Carle, R., Journal of agricultural and food chemistry, Vol.61(32), 2013, 7705-7714] |
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| {{http://www.plantillustrations.org/ILLUSTRATIONS_HD/214706.jpg?500}} \\ | **roasted chicory root volatiles** |
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| | "...the following compounds were identified as major components in the roasted root: vanillin, S-hydroxymethyl-2-furfural, 2-acetylpyrrole, furfural, phenylacetic acid, 2-(S-hydroxymethyl-2-formylpyrrol-I-yl)-3-methylpentanoic acid lactone and phenylacetaldehyde." Minor components were cyclotene, benzothiazole, and coumarin e.g. \\ |
| | [Sannai, Akiyoshi, Takane Fujimori, and K. A. T. O. Kunio. "Studies on flavor components of roasted chicory root." Agricultural and Biological Chemistry 46.2 (1982): 429-433] [[http://www.tandfonline.com/doi/pdf/10.1080/00021369.1982.10865066]] |
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| | "Volatiles were isolated from roasted chicory by simultaneous steam distillation-solvent extraction (SDE) and dynamic headspace sampling (DHS). Many volatile components were identified in SDE (92) and DHS (64) extracts. Many pyrazines and N-furfurylpyrroles (N-furfurylpyrrole, N-furfuryl-2-formylpyrrole, and N-furfuryl-2-acetylpyrrole) were identified for the first time in roasted chicory. Aroma extract dilution analysis showed that those extracts from SDE and DHS were similar with respect to predominant aroma-active components. 2-Ethyl-3,5-dimethylpyrazine, 2,3-butanedione, 1-octen-3-one, 3-methylbutanal, and one unknown compound with a chicory- and burnt sugar-like note were the most intense aroma-active components found in roasted chicory." \\ |
| | [Roasted chicory aroma evaluation by gas chromatography/mass spectrometry/olfactometry., Baek, H.H., Cadwallader, K.R., Journal of food science, Vol.63(2), 1998, 234-237] [[http://lib3.dss.go.th/fulltext/Journal/Journal%20of%20food%20science/1998%20v.63/no.2/jfsv63n2p0234-0237ms1837%5B1%5D.pdf]] |
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| | {{:cichorium_intybus.jpg?600}} \\ |
| Dietrich, A.G., Flora regni borussici, vol. 8: t. 559 (1840) [A.G. Dietrich] \\ | Dietrich, A.G., Flora regni borussici, vol. 8: t. 559 (1840) [A.G. Dietrich] \\ |
| [[http://www.plantillustrations.org/species.php?id_species=242909]] | [[http://www.plantillustrations.org/species.php?id_species=242909]] |
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| | {{http://www.botanische-spaziergaenge.at/Bilder/Konica_4/PICT2056.JPG}} \\ |
| | Cichorium intybus \\ © Rolf Marschner (2007), |
| | [[http://botanische-spaziergaenge.at/viewtopic.php?f=131&t=2838| www.botanische-spaziergaenge.at]] |
