title: Use of NMR-Based Metabolomics To Chemically Characterize the Roasting Process of Chicory Root.
abstract: 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 using1H,13C,1H-1H DQF-COSY,1H-13C edited-HSQC,1H-13C CT-HMBC, and1H-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.
authors: Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo , 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan.|Japan Society for the Promotion of Science , 8 Ichiban-cho, Chiyoda-ku, Tokyo 102-8472, Japan.
authors: Feifei
authors: F
authors: Wei
authors: Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo , 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan.
authors: Kazuo
authors: K
authors: Furihata
authors: Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo , 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan.
authors: Mimin
authors: M
authors: Zhang
authors: Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo , 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan.
authors: Takuya
authors: T
authors: Miyakawa
authors: Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo , 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan.
authors: Masaru
authors: M
authors: Tanokura
keywords: NMR; chicory root; coffee substitute; inulin; roast