| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| cichorium_intybus_l [2017/04/12 07:04] – andreas | cichorium_intybus_l [2020/12/20 17:17] (aktuell) – andreas |
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| **roasted chicory root volatiles** | **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." \\ | "...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]] | [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." \\ | "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] | [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?500}} \\ | {{: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]] |
