Effect of added nitrogen fertilizer on pyrazines of roasted chicory.
BACKGROUND
Coffee substitutes made of roasted chicory are affected by the formation of acrylamide whose main precursor is asparagine. One strategy for limiting the formation of acrylamide is to reduce free asparagine in the chicory roots by lessening the supply of nitrogen in the field. However, decreasing nitrogen fertilizer could affect the formation of the volatile compounds and, consequently, the sensory characteristics of the roasted chicory. The present study aimed to investigate the impact of the nitrogen supply in five commercial varieties on their aroma profile.


RESULTS
The addition of 120 kg ha-1of nitrogen fertilizer in the field resulted in a greater amount of pyrazines in the roasted chicory. Triangle tests were performed to determine the effect of the nitrogen level on the sensory quality of the five varieties. The results revealed that the chicory aroma was modified in two out of five varieties.


CONCLUSIONS
The results of the present study suggest that a strategy aiming to limit the amount of acrylamide could affect the sensory quality of some varieties of chicory. Further acceptance tests need to be conducted to assess the effect (whether favourable or otherwise) on the sensory quality of the coffee substitutes. © 2016 Society of Chemical Industry.
Institut Polytechnique LaSalle Beauvais, Beauvais, France.
Céline
C
Jouquand
Institut Polytechnique LaSalle Beauvais, Beauvais, France.
Céline
C
Niquet-Léridon
Institut Polytechnique LaSalle Beauvais, Beauvais, France.
Grégory
G
Loaec
University of Lille, Inserm, CHU Lille, U995 - LIRIC - Lille Inflammation Research International Center, F-59000, Lille, France.
Frédéric Jacques
FJ
Tessier
D020106:Acrylamide / Q000378:metabolism; D000328:Adult; D000383:Agriculture / Q000379:methods; D001216:Asparagine / Q000378:metabolism; D001628:Beverages / Q000032:analysis*; D018651:Cichorium intybus / Q000145:classification / Q000378:metabolism*; D003069:Coffee; D003258:Consumer Behavior; D003296:Cooking; D005260:Female; D005308:Fertilizers; D005506:Food Contamination / Q000517:prevention & control*; D005518:Food Preferences; D006801:Humans; D008297:Male; D009584:Nitrogen / Q000378:metabolism*; D009812:Odorants / Q000032:analysis; D011719:Pyrazines / Q000378:metabolism*; D013045:Species Specificity; D055549:Volatile Organic Compounds / Q000378:metabolism; D055815:Young Adult
D003069:Coffee; D005308:Fertilizers; D011719:Pyrazines; D055549:Volatile Organic Compounds; D020106:Acrylamide; D001216:Asparagine; D009584:Nitrogen
asparagine; nitrogen fertilizer; pyrazines; roasted chicory; sensory quality