{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/98289"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/98289","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Identification and quantitation of predominant odorants in roasted chicory","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.","abstract_html":"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.","abstract_has_math":false,"creators":["Wu, Tiandan"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"M.S.","degree_level":"Thesis","degree_discipline":"Food Science & Human Nutrition","degree_department":null,"school":null,"contributors":["Cadwallader, Keith R."],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2017,"date_issued":"2017-09-29T17:52:20Z","date_published":"2017-09-29T17:52:20Z","updated_at":"2026-07-22T22:24:35Z","subjects":["Roasted chicory","Flavor chemistry","Gas-chromatography-olfactometry (GCO)","Table isotope dilution analysis (SIDA)"],"languages":["en"],"rights":["Copyright 2017 Tiandan Wu"],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/2142/98289","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Cadwallader, Keith R."]},{"key":"dc:creator","label":"Author","values":["Wu, Tiandan"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2017-09-29T17:52:20Z","2019-09-30T09:15:20Z","2017-07-17","2017-08"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science & Human Nutrition"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["M.S."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Roasted chicory","Flavor chemistry","Gas-chromatography-olfactometry (GCO)","Table isotope dilution analysis (SIDA)"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["en"]},{"key":"dc:rights","label":"Dc Rights","values":["Copyright 2017 Tiandan Wu"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["http://hdl.handle.net/2142/98289"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["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.","Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2019-08-01","The student, Tiandan Wu, accepted the attached license on 2017-07-12 at 20:48.","The student, Tiandan Wu, submitted this Thesis for approval on 2017-07-12 at 21:03.","This Thesis was approved for publication on 2017-07-17 at 16:08.","DSpace SAF Submission Ingestion Package generated from Vireo submission #11439 on 2017-09-29 at 11:19:18","Made available in DSpace on 2017-09-29T17:52:20Z (GMT). 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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.","Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2019-08-01","The student, Tiandan Wu, accepted the attached license on 2017-07-12 at 20:48.","The student, Tiandan Wu, submitted this Thesis for approval on 2017-07-12 at 21:03.","This Thesis was approved for publication on 2017-07-17 at 16:08.","DSpace SAF Submission Ingestion Package generated from Vireo submission #11439 on 2017-09-29 at 11:19:18","Made available in DSpace on 2017-09-29T17:52:20Z (GMT). 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