ROASTED CHICORY AROMA EVALUATION BY GAS-CHROMATOGRAPHY MASS-SPECTROMETRY OLFACTOMETRY

Volatiles were isolated from roasted chicory by simultaneous steam dis tillation-solvent extraction (SDE) and dynamic headspace sampling (DHS ). Many volatile components were identified in SDE (92) and DHS (64) e xtracts. Many pyrazines and N-furfurylpyrroles (N-furfurylpyrrole, N-f urfuryl-2-formylpyrrole, and N-furfuryl-2-acetylpyrrole) were identifi ed for the first time in roasted chicory. Aroma extract dilution analy sis showed that those extracts from SDE and DHS were similar with resp ect to predominant aroma-active components. 2-Ethyl-3,5-dimethylpyrazi ne, 2,3-butanedione, 1-octen-3-one, 3-methylbutanal, and one unknown c ompound with a chicory-and burnt sugar-like note were the most intense aroma-active components found in roasted chicory.