chicory root roasted extract

gc1012711
Extract 31 components

References

A. Sannai, T. Fujimori and K. Kato, Studies on flavor components of roasted chicory root. Agric. Biol. Chem., 46, 429-433 (1982).
P&F 26, No. 3, 66, (2001)

Top 20 Components

All Components (31)

# Component %
2 4-acetyl pyrazole 0.150%
10 2-acetyl pyrrole 3.770%
3 benzaldehyde trace
16 benzoic acid 0.370%
9 benzothiazole trace
15 coumarin 0.200%
14 dihydroactinidiolide 0.110%
12 2-formyl-5-methyl pyrrole 0.510%
6 furfural alcohol 0.200%
1 furfuraldehyde 2.800%
11 2-furyl hydroxymethyl ketone 0.630%
25 2-(5-hydroxmethyl-2-formyl pyrrol-1-yl) 4-methyl valeric acid lactone 1.400%
17 5-hydroxymethyl-2-furfural 4.270%
23 2-(5-hydroxymethyl)-2-formyl pyrrol-1-yl) isovaleric acid lactone 0.560%
30 linoleic acid 6.740%
31 linolenic acid 2.450%
26 7-methoxycoumarin 0.990%
27 methyl 3-hydroxybenzoate 0.640%
8 methyl cyclopentenolone 0.150%
21 methyl linoleate 7.450%
22 methyl linolenate 2.000%
18 methyl oleate 0.890%
13 methyl palmitate 1.850%
7 methyl phenyl acetate trace
4 5-methyl-2-furfural 0.040%
29 oleic acid 0.600%
28 palmitic acid 5.800%
24 pentadecanoic acid 0.100%
5 phenyl acetaldehyde 1.040%
20 phenyl acetic acid 2.490%
19 vanillin 5.480%