Typical G.C. analysis
| 菊苣 chicory 根 root 烤 roasted extract | |||
| 五 Five 年份 years 后来 later, Sannai eta1. (1982) 检查过 examined the 蒸汽 steam 易挥发的 volatile 成分 constituents of 烤 roasted 菊苣 chicory roots. Using a 组合 combination of 现代 modern analytical 技术 techniques, 他们 they identified the 以下 following 挥发物 易挥发的 volatiles: | |||
| # | % | Leftshift | Components |
|---|---|---|---|
| 2 | 0.15 | 4- | acetyl 吡唑 pyrazole |
| 10 | 3.77 | 2- | acetyl pyrrole |
| 3 | trace | benzaldehyde | |
| 16 | 0.37 | benzoic acid | |
| 9 | trace | 苯并噻唑 benzothiazole | |
| 15 | 0.20 | 香豆素 coumarin | |
| 14 | 0.11 | 二氢actinidiolide dihydroactinidiolide | |
| 12 | 0.51 | 2- | formyl-5-methyl pyrrole |
| 6 | 0.20 | 糠醛 furfural alcohol | |
| 1 | 2.80 | 糠醛 furfuraldehyde | |
| 11 | 0.63 | 2- | 呋喃基羟甲基酮 furyl hydroxymethyl ketone |
| 25 | 1.40 | 2-(5- | hydroxmethyl-2-formyl pyrrol-1-yl) 4-methyl valeric acid lactone |
| 17 | 4.27 | 5- | hydroxymethyl-2-糠醛 furfural |
| 23 | 0.56 | 2-(5- | hydroxymethyl)-2-formyl pyrrol-1-yl) 等容的 isovaleric acid lactone |
| 30 | 6.74 | linoleic acid | |
| 31 | 2.45 | 亚麻酸 linolenic acid | |
| 26 | 0.99 | 7- | methoxy香豆素 coumarin |
| 27 | 0.64 | 3-羟基苯甲酸甲酯 methyl 3-hydroxybenzoate | |
| 8 | 0.15 | 甲基环戊烯酮 methyl cyclopentenolone | |
| 21 | 7.45 | 亚油酸甲酯 methyl linolenate | |
| 22 | 2.00 | 亚油酸甲酯 methyl linolenate | |
| 18 | 0.89 | 油酸甲酯 methyl oleate | |
| 13 | 1.85 | 棕榈酸甲酯 methyl palmitate | |
| 7 | trace | 乙酸甲基苯酯 methyl phenyl acetate | |
| 4 | 0.04 | 5- | methyl-2-糠醛 furfural |
| 29 | 0.60 | 油酸 oleic acid | |
| 28 | 5.80 | 棕榈酸 palmitic acid | |
| 24 | 0.10 | pentadecanoic acid | |
| 5 | 1.04 | 苯乙醛 phenyl acetaldehyde | |
| 20 | 2.49 | 苯乙酸 phenyl acetic acid | |
| 19 | 5.48 | 香兰素 vanillin | |
A. Sannai, T. Fujimori K. 加藤 k Kato, Studies on 味道 flavor 组件 components of 烤 roasted 菊苣 chicory 根 root. 农业 Agric. biol Biol. 化学 Chem., 46, 429-433 (1982). p＆amp P&F 26, 3 No. 3, 66, (2001) | |||