Chicory root, roasted 2
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CAS number
68650-43-1 -
Botanical
Cichorium intybus L., fam. Asteraceae (Compositae)
GC-MS Analysis
Choi, S-H., Aroma components of chicory (Cichorium intybus L.) tea and its model system, J. Food Sci. Nutr., Vol. 4, 88-91 (1999)
| Compound | CAS | DB5 | Carbowax | Proportion |
|---|---|---|---|---|
| 2-Ethyl-3,6-dimethylpyrazine | 13360-65-1 | 1082.0 | 1436.5 | 13.82% |
| 2-Acetylpyrrole | 1072-83-9 | 1060.0 | 1935.0 | 10.33% |
| Isovaleric acid | 503-74-2 | 863.67 | 1658.29 | 7.93% |
| 2-Ethyl-3-Methylpyrazine | 15707-23-0 | 1001.0 | 1388.0 | 4.83% |
| 2,5-Dimethylpyrazine | 123-32-0 | 902.0 | 1302.0 | 4.35% |
| 2,6-Dimethylpyrazine | 108-50-9 | 912.0 | 1311.25 | 4.02% |
| Caproic Acid | 142-62-1 | 1012.5 | 1833.43 | 2.82% |
| 5-Ethyl-2,3-dimethylpyrazine | 15707-34-3 | 1084.0 | 1403.0 | 2.46% |
| Furfuryl alcohol | 98-00-0 | 851.0 | 1650.33 | 2.33% |
| 2-Methylpiperazine | 109-07-9 | 2.0% | ||
| Pyrrole-2-carboxaldehyde | 1003-29-8 | 1998.5 | 1.68% | |
| 2,3,5-Trimethylpyrazine | 14667-55-1 | 1000.0 | 1388.83 | 1.62% |
| 1-Methyl-1H-pyrrole-2-carboxaldehyde | 1192-58-1 | 1616.0 | 1.24% | |
| 2-Furoic acid | 88-14-2 | 1.1% | ||
| Furfural | 98-01-1 | 829.2 | 1462.14 | 1.04% |
| 2-Methylpyrazine | 109-08-0 | 827.0 | 1255.0 | 1.01% |
| 2-Ethyl-6-methylpyrazine | 13925-03-6 | 0.83% | ||
| Delta-Valerolactone | 542-28-9 | 0.78% | ||
| gamma-Butyrolactone | 96-48-0 | 870.0 | 1630.5 | 0.65% |
| 1,4-Cyclohexanediol | 556-48-9 | 0.61% | ||
| 2-Acetylfuran | 1192-62-7 | 910.0 | 1498.57 | 0.56% |
| Ethyl Acetate | 141-78-6 | 605.0 | 876.14 | 0.55% |
| Cinnamaldehyde | 104-55-2 | 1266.0 | 2018.17 | 0.55% |
| 2-Acetyl-3-methylpyrazine | 23787-80-6 | 1080.0 | 0.49% | |
| Isobutyric acid | 79-31-2 | 1555.86 | 0.33% | |
| 2-Isopropyl-3,5,6-trimethylpyrazine | 0.15% | |||
| Acetic Acid | 64-19-7 | 1435.0 | 0.13% | |
| 5-Methylfurfural | 620-02-0 | 962.0 | 1570.71 | 0.03% |
| Total | 68.24% |