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Title:Identification and quantitation of predominant odorants in roasted chicory
Author(s):Wu, Tiandan
Advisor(s):Cadwallader, Keith R.
Department / Program:Food Science & Human Nutrition
Discipline:Food Science & Human Nutrition
Degree Granting Institution:University of Illinois at Urbana-Champaign
Degree:M.S.
Genre:Thesis
Subject(s):roasted chicory
flavor chemistry
gas-chromatography-olfactometry (GCO)
table isotope dilution analysis (SIDA)
Abstract:Volatile components of roasted chicory brews were isolated by direct solvent extraction followed by solvent-assisted flavor evaporation (SAFE). Identification of potent odorants was achieved by gas chromatography-olfactometry (GC-O) combined with aroma extract dilution analysis (AEDA) and gas chromatography-mass spectrometry (GC-MS). Forty-six compounds were quantitated by stable isotope dilution analysis (SIDA) and odor-activity values (OAVs). Based on the combined results of AEDA and OAVs rotundone was the most potent odorant in roasted chicory. Additional potent odorants in roasted chicory were identified as 3-hydroxy-4,5-dimethylfuran-2(5H)-one (sotolon), 3-methlbutanal, 2,3-dihydro-5-hydroxy-6-methyl-4H-pyran-4-one (dihydromaltol), 1-octen-3-one and 2-ethyl-3,5-dimethylpyrazine, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF), 3-hydroxy-2-methyl-4-pyrone (maltol) , (E,E)-2,4-decadienal, and trans-4,5-epoxy-(E)-2-decenal. Rotundone, with its distinctive aromatic woody, peppery and “chicory-like” note was also detected in five different commercial ground roasted chicory products. It is believed to an important, distinguishing and characterizing odorant in roasted chicory aroma. Collectively a group of caramel and sweet smelling odorant are also believed to be important aroma contributors to roasted chicory aroma, dihydromaltol, 3-methyl-1,2-cyclopentanedione (cyclotene), maltol, HDMF and sotolon. Overall, the predominant aroma compounds were formed via Maillard reaction, lipid oxidation and other thermal reactions during roasting of chicory. This study is the first to report a comprehensive listing of the predominant odorants in roasted chicory brew, and is the first to indicate rotundone contribution to the distinctive “aromatic woody, peppery and chicory-like” aroma of roasted chicory.
Issue Date:2017-07-17
Type:Thesis
URI:http://hdl.handle.net/2142/98289
Rights Information:Copyright 2017 Tiandan Wu
Date Available in IDEALS:2017-09-29
Date Deposited:2017-08


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