Analysis of main volatile aroma components of chicory

Authors

ZHANG Feng-mei, Yunnan Key Laboratory of Tobacco Chemistry, Kunming, Yunnan 650231, China; R&D Center of China Tobacco Yunnan Industrial Co., Ltd., Kunming, Yunnan 650231, China
PU Ruan, R&D Center of China Tobacco Yunnan Industrial Co., Ltd., Kunming, Yunnan 650231, China
WU Li-jun, R&D Center of China Tobacco Yunnan Industrial Co., Ltd., Kunming, Yunnan 650231, China
JIANG Wei, Yunnan Key Laboratory of Tobacco Chemistry, Kunming, Yunnan 650231, China; R&D Center of China Tobacco Yunnan Industrial Co., Ltd., Kunming, Yunnan 650231, China
TANG Shi-yun, Yunnan Key Laboratory of Tobacco Chemistry, Kunming, Yunnan 650231, China; R&D Center of China Tobacco Yunnan Industrial Co., Ltd., Kunming, Yunnan 650231, ChinaFollow

Corresponding Author(s)

唐石云（1984—），男，云南中烟工业有限责任公司助理研究员，博士。E-mail: tshiyun@126.com

Abstract

Objective: To study the main volatile aroma components in chicory extracts. Methods: The volatile components in chicory extracts were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry （HS-SPME-GC/MS）, the content of volatile components was analyzed by semi quantitative method, and the main volatile aroma components were analyzed by volatile component content/sensory threshold value （odor activity value, OAV）. Results: A total of 78 volatile components were detected in the sample. The sequence of volatile components with relative content＞1% was propylene glycol＞5-hydroxymethylfurfural＞acetic acid＞1,2-propanediol dicarboxylate＞formic acid＞1,2-propanediol 2-acetate; The aroma activity values of 24 aroma components were analyzed. The main volatile aroma components with OAV greater than 1 were acetic acid＞methyl isobutyrate＞ethyl cinnamate＞formic acid＞methyl cyclopentaenol ketone＞2,4-di-tert-butylphenol＞5-methylfurfural＞propylene glycol. Conclusion: The main volatile components in chicory extract were propylene glycol, 5-hydroxymethylfurfural, acetic acid, 1,2-propanediol dicarboxylate, formic acid, 1,2-propanediol 2-acetate, and the main volatile aroma components are acetic acid, methyl isobutyrate, ethyl cinnamate, formic acid, methyl cyclopentanol ketone, 2,4-di-tert-butylphenol, 5-methylfurfural, propylene glycol.

Publication Date

6-5-2023

First Page

151

Last Page

155,231

DOI

10.13652/j.spjx.1003.5788.2022.80463

Recommended Citation

Feng-mei, ZHANG; Ruan, PU; Li-jun, WU; Wei, JIANG; and Shi-yun, TANG (2023) "Analysis of main volatile aroma components of chicory," Food and Machinery: Vol. 39: Iss. 4, Article 25.
DOI: 10.13652/j.spjx.1003.5788.2022.80463
Available at: https://www.ifoodmm.cn/journal/vol39/iss4/25

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