Effect of added nitrogen fertilizer on pyrazines of roasted chicory

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• 作者：C&eacute ; line Jouquand ; C&eacute ; line Niquet-L&eacute ; ridon ; Gr&eacute ; gory Loaec and Fr&eacute ; d&eacute ; ric Jacques Tessier
• 刊名：Journal of the Science of Food and Agriculture
• 出版年：2017
• 出版时间：15 March 2017
• 年：2017
• 卷：97
• 期：4
• 页码：1172-1177
• 全文大小：202K
• ISSN：1097-0010

文摘

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.