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Aroma analysis of herbal raw materials for chicory coffee

Key words:
aroma, SPME/GC/MS, profile sensory analysis, chicory coffee, herbs

Aroma of coffee substitute is due primarily to the production process, but also the selection
of raw materials is very important. Traditional materials are roasted chicory and cereals
(barley and rye). There are constantly looking for novel interesting raw materials which by
theirs specific composition can influence on health promoting effect and attractive aroma of
chicory coffee.
The aim of the study were GC/MS and sensory analysis of aroma of herbal raw materials
for chicory coffee. Herbal raw materials, i.e. rose hips (Rosa canina L.), rowan fruits (Sorbus
aucuparia L.), sea buckthorn fruits (Hippophae rhamnoides L.) and dandelion roots
(Taraxacum officinale) were roasted and ground. The flavour of roasted materials was
evaluated by a profile sensory analysis. The volatiles compounds of aroma these herbal raw
materials were determinated by solid phase microextraction with gas chromatography and
mass spectrometry (SPME/GC/MS). The most aromatic herbal materials for coffee substitute
were roasted sea buckthorn and rose hips which produced the highest number of volatiles
during roasting particularly those important in coffee aroma such as 2-methoxy-4-vinylphenol
and a lot of pyrazines.

dr inż. Elżbieta WOJTOWICZ
Prof. Wacław Dąbrowski Institute of Agricultural and
Food Biotechnology
Department of Food Concentrates and Starch Product
in Poznań
ul. Starołęcka 40, 61-361 Poznań, Poland
phone: (+48) 61-8731989, (+48) 61-8793241
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

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