Identification and quantitation of predominant odorants in roasted chicory

Wu, Tiandan

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https://hdl.handle.net/2142/98289 Copy

Description

Title

Identification and quantitation of predominant odorants in roasted chicory

Author(s)

Wu, Tiandan

Issue Date

2017-07-17

Director of Research (if dissertation) or Advisor (if thesis)

Cadwallader, Keith R.

Department of Study

Food Science & Human Nutrition

Discipline

Food Science & Human Nutrition

Degree Granting Institution

University of Illinois at Urbana-Champaign

Degree Name

M.S.

Degree Level

Thesis

Keyword(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.

Graduation Semester

2017-08

Type of Resource

text

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http://hdl.handle.net/2142/98289

Copyright and License Information

Copyright 2017 Tiandan Wu

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