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Wei F, Furihata K, Zhang M, et al. Use of NMR-Based Metabolomics To Chemically Characterize the Roasting Process of Chicory Root. J Agric Food Chem. 2016;64(33):6459-6465doi: 10.1021/acs.jafc.6b02423.
Wei, F., Furihata, K., Zhang, M., Miyakawa, T., & Tanokura, M. (2016). Use of NMR-Based Metabolomics To Chemically Characterize the Roasting Process of Chicory Root. Journal of agricultural and food chemistry, 64(33), 6459-6465. https://doi.org/10.1021/acs.jafc.6b02423
Wei, Feifei, et al. "Use of NMR-Based Metabolomics To Chemically Characterize the Roasting Process of Chicory Root." Journal of agricultural and food chemistry vol. 64,33 (2016): 6459-6465. doi: https://doi.org/10.1021/acs.jafc.6b02423
Wei F, Furihata K, Zhang M, Miyakawa T, Tanokura M. Use of NMR-Based Metabolomics To Chemically Characterize the Roasting Process of Chicory Root. J Agric Food Chem. 2016;64(33):6459-6465. doi: 10.1021/acs.jafc.6b02423. Epub 2016 Aug 16. PMID: 27504711.
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J Agric Food Chem. 2016;64(33):6459-6465. doi: 10.1021/acs.jafc.6b02423. Epub 2016 Aug 16.

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

Journal of agricultural and food chemistry

Feifei Wei, Kazuo Furihata, Mimin Zhang, Takuya Miyakawa, Masaru Tanokura

Affiliations

  1. 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.
  2. Japan Society for the Promotion of Science , 8 Ichiban-cho, Chiyoda-ku, Tokyo 102-8472, Japan.

PMID: 27504711 DOI: 10.1021/acs.jafc.6b02423

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 using

Keywords: NMR; chicory root; coffee substitute; inulin; roast

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