Use of NMR-Based Metabolomics To Chemically Characterize the Roasting Process of Chicory Root

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• 作者：Feifei Wei ; Kazuo Furihata ; Mimin Zhang ; Takuya Miyakawa ; Masaru Tanokura
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2016
• 出版时间：August 24, 2016
• 年：2016
• 卷：64
• 期：33
• 页码：6459-6465
• 全文大小：474K
• 年卷期：0
• ISSN：1520-5118

文摘

Roasted chicory root (Cichorium intybus) has been widely accepted as the most important coffee substitute. In this study, a nuclear magnetic resonance (NMR)-based comprehensive analysis was performed to monitor the substantial changes in the composition of chicory root during the roasting process. A detailed signal assignment of dried raw and roasted chicory roots was carried out using ¹H, ¹³C, ¹H–¹H DQF-COSY, ¹H–¹³C edited-HSQC, ¹H–¹³C CT-HMBC, and ¹H–¹³C HSQC-TOCSY NMR spectra. On the basis of the signal assignments, 36 NMR-visible components were monitored simultaneously during roasting. Inulins, sucrose, and most of the amino acids were largely degraded during the roasting process, whereas monosaccharides decreased at the beginning and then increased until the dark roasting stage. Acetamide, 5-hydroxymethylfurfural, di-d-fructose dianhydride, and norfuraneol were newly formed during roasting. Furthermore, a principal component analysis score plot indicated that similar chemical composition profiles could be achieved by roasting the chicory root either at a higher firepower for a shorter time or at a lower firepower for a longer time.