Abstract
Steam-volatile components of roasted and air-dried chicory root were investigated. Thirty-two compounds were identified in the roasted root, 23 of which were new as chicory root constituents. The major components of the air-dried root were fatty acids (palmitic, 60.2% and linoleic, 31.5%). The same acids and the corresponding methyl esters were found in large quantities in the roasted root. In addition, the following compounds were identified as major components in the roasted root: vanillin, 5-hydroxymethyl-2-furfural, 2-acetylpyrrole, furfural, phenylacetic acid, 2-(5-hydroxymethyl-2-formylpyrrol-1-yl)-3-methylpentanoic acid lactone and phenylacetaldehyde.
