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Chicory root

Spice & roots· root bitter

Chicory root

What it is

Chicory root is the taproot of Cichorium intybus, roasted and ground as a coffee substitute or additive.

What it tastes like

On the nose: almond; the house adds roasted, coffee, woody ✳. Among its measured molecules: furfuryl acetate, 3,5-diethyl-2-methylpyrazine, 2,5-dimethyl-3-(2-methylpropyl)pyrazine, 2-butyl-3,5-dimethylpyrazine, 2-acetylpyrrole.

What goes with it

181 more go with it. See them all in the full library →

Salt and acid

Salt

0 mgAsian pear10 mgCinnamon100 mgFennel seed1,000 mgOlive10,000 mgFish sauce

Sodium 50 mg per 100 g — USDA FoodData Central 169993.

Acid

Acid not measured yet.

Unusual pairings

Pairs the library can cite that almost nobody makes.

18 of 154 compounds on file carry a paper the library can cite.

  • acetic acidaromaacidreads as pungent (PubChem)Measured in 35 of 338 ingredients.cite
    identified by SPME-GC/GC-MS in roasted chicory root across 130-160C, 10-40 min roasting conditions; abstract states its production 'increased with the increase of roasting temperature and time' — Chae Kyu Park et al. 2002, Food Engineering Progress (Tables 1-4, row 9; abstract)Measurement only — the source text is licensed facts-only.
  • hexanalaromaaldehydereads as sharp, aldehyde odor (PubChem)Measured in 85 of 338 ingredients.cite
    identified by SPME-GC/GC-MS in roasted chicory root; abstract states its concentration 'was higher than that of roasted chicory and the concentration decreased as the roasting temperature and time increased', and text describes its odour as grassy ('a similar characteristic to green/grassy note') — Chae Kyu Park et al. 2002, Food Engineering Progress (Tables 1-4, row 18; abstract)Measurement only — the source text is licensed facts-only.
  • butyrolactonearomalactonereads as faint odor (PubChem)Measured in 3 of 338 ingredients.cite
    identified by SPME-GC/GC-MS in roasted chicory root across 130-160C, 10-40 min roasting conditions; abstract states its production 'increased with the increase of roasting temperature and time' — Chae Kyu Park et al. 2002, Food Engineering Progress (Tables 1-4, row 15; abstract)Measurement only — the source text is licensed facts-only.
  • furfuryl alcoholaromaalcoholreads as bitter (PubChem)Measured in 16 of 338 ingredients.cite
    identified by SPME-GC/GC-MS in roasted chicory root across 130-160C, 10-40 min roasting conditions; text notes it 'increased significantly' as roasting temperature and time increased — Chae Kyu Park et al. 2002, Food Engineering Progress (Tables 1-4, row 17)Measurement only — the source text is licensed facts-only.
  • furfuralaromafuranreads as almond-like odor (PubChem)Measured in 33 of 338 ingredients.cite
    identified by SPME-GC/GC-MS in roasted chicory root across 130-160C, 10-40 min roasting conditions; abstract states 'production of furfural, 5-methyl furfural, acetic acid and butyrolactone etc. increased with the increase of roasting temperature and time' — Chae Kyu Park et al. 2002, Food Engineering Progress (Tables 1-4, row 8; abstract)Measurement only — the source text is licensed facts-only.
  • 2,6-dimethylpyrazinearomapyrazineMeasured in 6 of 338 ingredients.cite
    identified by SPME-GC/GC-MS in roasted chicory root across 130-160C, 10-40 min roasting conditions; text names it among the major flavor components at 130C, 10 min — Chae Kyu Park et al. 2002, Food Engineering Progress (Tables 1-4, row 3)Measurement only — the source text is licensed facts-only.
  • 2-methylpyrazinearomapyrazineMeasured in 5 of 338 ingredients.cite
    identified by SPME-GC/GC-MS in roasted chicory root across 130-160C, 10-40 min roasting conditions — Chae Kyu Park et al. 2002, Food Engineering Progress (Tables 1-4, row 1)Measurement only — the source text is licensed facts-only.
  • 5-methylfurfuralaromafuranMeasured in 10 of 338 ingredients.cite
    identified by SPME-GC/GC-MS in roasted chicory root across 130-160C, 10-40 min roasting conditions; abstract states its production 'increased with the increase of roasting temperature and time' — Chae Kyu Park et al. 2002, Food Engineering Progress (Tables 1-4, row 13; abstract)Measurement only — the source text is licensed facts-only.
  • furfuryl acetatearomafuranMeasured in 1 of 338 ingredients.cite
    identified by SPME-GC/GC-MS in roasted chicory root across 130-160C, 10-40 min roasting conditions — Chae Kyu Park et al. 2002, Food Engineering Progress (Tables 1-4, row 12)Measurement only — the source text is licensed facts-only.
  • 2-acetylpyrrolearomanitrogen compoundMeasured in 2 of 338 ingredients.cite
    identified by SPME-GC/GC-MS in roasted chicory root across 130-160C, 10-40 min roasting conditions — Chae Kyu Park et al. 2002, Food Engineering Progress (Tables 1-4, row 19)Measurement only — the source text is licensed facts-only.
  • 2-ethyl-5-methylpyrazinearomapyrazineMeasured in 4 of 338 ingredients.cite
    identified by SPME-GC/GC-MS in roasted chicory root across 130-160C, 10-40 min roasting conditions — Chae Kyu Park et al. 2002, Food Engineering Progress (Tables 1-4, row 4)Measurement only — the source text is licensed facts-only.
  • 3-ethyl-2,5-dimethylpyrazinearomapyrazineMeasured in 6 of 338 ingredients.cite
    identified by SPME-GC/GC-MS in roasted chicory root across 130-160C, 10-40 min roasting conditions; text names it among the major flavor components at 130C, 10 min and, with 2-butyl-3,5-dimethylpyrazine, among the compounds accounting for most of the 75% pyrazine-class peak area — Chae Kyu Park et al. 2002, Food Engineering Progress (Tables 1-4, row 7)Measurement only — the source text is licensed facts-only.
  • 2-ethyl-6-methylpyrazinearomapyrazineMeasured in 5 of 338 ingredients.cite
    identified by SPME-GC/GC-MS in roasted chicory root across 130-160C, 10-40 min roasting conditions — Chae Kyu Park et al. 2002, Food Engineering Progress (Tables 1-4, row 5)Measurement only — the source text is licensed facts-only.
  • 2,3,5-trimethylpyrazinearomapyrazineMeasured in 6 of 338 ingredients.cite
    identified by SPME-GC/GC-MS in roasted chicory root across 130-160C, 10-40 min roasting conditions — Chae Kyu Park et al. 2002, Food Engineering Progress (Tables 1-4, row 6)Measurement only — the source text is licensed facts-only.
  • 3,5-diethyl-2-methylpyrazinearomapyrazineMeasured in 1 of 338 ingredients.cite
    identified by SPME-GC/GC-MS in roasted chicory root across 130-160C, 10-40 min roasting conditions — Chae Kyu Park et al. 2002, Food Engineering Progress (Tables 1-4, row 10)Measurement only — the source text is licensed facts-only.
  • 2,5-dimethylpyrazinearomapyrazineMeasured in 10 of 338 ingredients.cite
    identified by SPME-GC/GC-MS in roasted chicory root across 130-160C, 10-40 min roasting conditions; text names it among the major flavor components at 130C, 10 min and among the pyrazine derivatives that increase most with harsher roasting — Chae Kyu Park et al. 2002, Food Engineering Progress (Tables 1-4, row 2)Measurement only — the source text is licensed facts-only.
  • 2,5-dimethyl-3-(2-methylpropyl)pyrazinearomapyrazineMeasured in 1 of 338 ingredients.cite
    identified by SPME-GC/GC-MS in roasted chicory root across 130-160C, 10-40 min roasting conditions — Chae Kyu Park et al. 2002, Food Engineering Progress (Tables 1-4, row 11)Measurement only — the source text is licensed facts-only.
  • 2-butyl-3,5-dimethylpyrazinearomaMeasured in 1 of 338 ingredients.cite
    identified by SPME-GC/GC-MS in roasted chicory root across 130-160C, 10-40 min roasting conditions; abstract names it among the major flavor components at 130C, 10 min ('2-buthyl-3,5-dimethyl pyrazine') — Chae Kyu Park et al. 2002, Food Engineering Progress (Tables 1-4, row 14; abstract)Measurement only — the source text is licensed facts-only.

On file, no cited source yet ✳

These molecules are on record for it from the library's earlier sources. We are buying and requesting the papers; each one that lands moves its molecule up into the cited list.

  • loliolidefuran
  • methyl 2-[(3aS,4R,5S,6S)-4-hydroxy-3-(hydroxymethyl)-6-[2-(4-hydroxyphenyl)acetyl]oxy-8-methyl-1-oxo-4,5,6,7-tetrahydro-3aH-azulen-5-yl]prop-2-enoate
  • Delphinidin 3,5-diglucosideflavonoid
  • Lactupicrinalterpenoid
  • 11beta,13-Dihydrolactupicrinalterpenoid
  • Intybulide Aterpenoid
  • Cichorioside Cterpenoid
  • Ixerisoside Dterpenoid
  • Crepidiaside Bterpenoid
  • Cichorioside Bterpenoid
  • Sonchuside Aterpenoid
  • chrysophanolphenol
  • Kaempferol 7-O-rutinosideflavonoid
  • (3S,3aR,4R,9aS,9bR)-4-hydroxy-9-(hydroxymethyl)-3,6-dimethyl-3,3a,4,5,9a,9b-hexahydroazuleno[4,5-b]furan-2,7-dioneterpenoid
  • Artesin[sesquiterpene]terpenoid
  • putrescinenitrogen compoundreads as strong piperidine-like odor (PubChem)
  • parietinphenol
  • syringic acidphenol
  • aldehydo-D-glucosealdehyde
  • Isololiolideterpenoid
  • spermidinenitrogen compound
  • (3aS,5aS,8S,9bS)-8-hydroxy-5a,9-dimethyl-3-methylidene-4,5,6,7,8,9b-hexahydro-3aH-benzo[g][1]benzofuran-2-oneterpenoid
  • [(2R,3S,4S,5R,6S)-3,4,5-trihydroxy-6-(6-hydroxy-2-oxochromen-7-yl)oxyoxan-2-yl]methyl 2-(4-hydroxyphenyl)acetatecoumarin
  • matairesinolphenol
  • Delphinidin 3-glucoside 5-(6-O-malonylglucoside)flavonoid
  • (3S,8S,9S,10R,13R,14S,17R)-17-[(E,2S,5S)-5-Ethyl-6-methylhept-3-en-2-yl]-10,13-dimethyl-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-olterpenoid
  • (1R,3aS,5aR,5bR,7aR,9S,11aR,11bR,13aR,13bS)-9-hydroxy-5a,5b,8,8,11a-pentamethyl-1-prop-1-en-2-yl-1,2,3,4,5,6,7,7a,9,10,11,11b,12,13,13a,13b-hexadecahydrocyclopenta[a]chrysene-3a-carbaldehydeterpenoid
  • 4-hydroxyphenylacetic acidphenol
  • (3aR)-2,3,3abeta,4,5,7,8,9,9abeta,9balpha-Decahydro-4beta-[(4-hydroxybenzyl)carbonyloxy]-6-methyl-3-methylene-2,7-dioxoazuleno[4,5-b]furan-9beta-carbaldehydeterpenoid
  • (3S,3aS,4R,9aR,9bS)-4-hydroxy-3,6-dimethyl-9-[[(2S,3S,4R,5R,6S)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxymethyl]-3,3a,4,5,9a,9b-hexahydroazuleno[4,5-b]furan-2,7-dioneterpenoid
  • (3aS,4R,9aR,9bS)-4-hydroxy-9-(hydroxymethyl)-6-methyl-3-methylidene-4,5,9a,9b-tetrahydro-3aH-azuleno[4,5-b]furan-2,7-dioneterpenoid
  • Dihydrolupeolterpenoid
  • (3S,3aS,5aS,8S,9bS)-3,5a,9-trimethyl-8-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-3,3a,4,5,6,7,8,9b-octahydrobenzo[g][1]benzofuran-2-oneterpenoid
  • 4-Hydroxy-3,6-dimethyl-9-[[3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxymethyl]-3,3a,4,5,9a,9b-hexahydroazuleno[4,5-b]furan-2,7-dioneterpenoid
  • 3,6-Dimethyl-9-[[3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxymethyl]-3,3a,4,5,9a,9b-hexahydroazuleno[4,5-b]furan-2,7-dioneterpenoid
  • 4-Hydroxy-9-(hydroxymethyl)-3,6-dimethyl-3,3a,4,5,9a,9b-hexahydroazuleno[4,5-b]furan-2,7-dioneterpenoid
  • 9-(Hydroxymethyl)-3,6-dimethyl-3,3a,4,5,9a,9b-hexahydroazuleno[4,5-b]furan-2,7-dioneterpenoid
  • 11beta,13-dihydro-8-deoxylactucinalcohol
  • (3aS)-3,3abeta,4,5,9abeta,9balpha-Hexahydro-9-(hydroxymethyl)-3alpha,6-dimethylazuleno[4,5-b]furan-2,7-dioneterpenoid
  • 11beta,13-dihydrolactucopicrinalcohol
  • zeatinnitrogen compound
  • (3R,3aR,4R,9aS,9bR)-4-hydroxy-9-(hydroxymethyl)-3,6-dimethyl-3,3a,4,5,9a,9b-hexahydroazuleno[4,5-b]furan-2,7-dioneterpenoid
  • (2R,3S,4S,5R,6S)-2-(hydroxymethyl)-6-[7-hydroxy-3-[(2S,3S,4R,5S,6S)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-2-(3,4,5-trihydroxyphenyl)chromenylium-5-yl]oxyoxane-3,4,5-triolflavonoid
  • (3S,3aS,6S,6aR,9aR,9bS)-3,6,9-trimethyl-3,3a,4,5,6,6a,9a,9b-octahydroazuleno[4,5-b]furan-2,7-dioneterpenoid
  • 4-hydroxy-3,6,10-trimethyl-9-[3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-3a,4,5,8,9,11a-hexahydro-3H-cyclodeca[b]furan-2-oneterpenoid
  • 6-hydroxy-6,9-dimethyl-3-methylidene-4,5,6a,7,8,9b-hexahydro-3aH-azuleno[4,5-b]furan-2-oneterpenoid
  • (3S,4S)-10-methoxy-8-methyl-3-prop-1-en-2-yl-3,4-dihydro-1H-benzo[h]isochromen-4-ol
  • [(3aR,4S,9S,9aS,9bR)-9-formyl-6-methyl-3-methylidene-2,7-dioxo-4,5,8,9,9a,9b-hexahydro-3aH-azuleno[4,5-b]furan-4-yl] 2-(4-hydroxyphenyl)acetateterpenoid
  • (5S)-5-hexatriacontyl-5,6-dihydropyran-2-one
  • (3S,3aS,6E,9R,10E,11aS)-3,6,10-trimethyl-9-[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-3a,4,5,8,9,11a-hexahydro-3H-cyclodeca[b]furan-2-oneterpenoid
  • (3S,3aS,6E,9R,10E,11aS)-3,6,10-trimethyl-9-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-3a,4,5,8,9,11a-hexahydro-3H-cyclodeca[b]furan-2-oneterpenoid
  • (3S,3aS,6Z,9S,10E,11aR)-3,6,10-trimethyl-9-[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-3a,4,5,8,9,11a-hexahydro-3H-cyclodeca[b]furan-2-oneterpenoid
  • (3S,3aR,4S,6E,9R,10E,11aR)-4-hydroxy-3,6,10-trimethyl-9-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-3a,4,5,8,9,11a-hexahydro-3H-cyclodeca[b]furan-2-oneterpenoid
  • (3aR,9aS,9bS)-9-(hydroxymethyl)-6-methyl-3-methylidene-4,5,9a,9b-tetrahydro-3aH-azuleno[4,5-b]furan-2,7-dioneterpenoid
  • [(3aS,4S,9aS,9bR)-9-(hydroxymethyl)-6-methyl-3-methylidene-2,7-dioxo-4,5,9a,9b-tetrahydro-3aH-azuleno[4,5-b]furan-4-yl] 2-(4-hydroxyphenyl)acetateterpenoid
  • methyl 2-[(3aS,4R,5S,6S)-4-hydroxy-3-(hydroxymethyl)-6-[2-(4-hydroxyphenyl)acetyl]oxy-6,8-dimethyl-1-oxo-3a,4,5,7-tetrahydroazulen-5-yl]prop-2-enoateterpenoid
  • 3,5a-Dimethyl-9-[3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-3,3a,4,5,6,7,8,9b-octahydrobenzo[g][1]benzofuran-2-oneterpenoid
  • intybusoloidterpenoid
  • methyl (2R)-2-[(1R,3S,7R,8R,9R,12S,13R)-13-(furan-3-yl)-6,6,8,12-tetramethyl-17-methylidene-5,15-dioxo-2,14-dioxatetracyclo[7.7.1.01,12.03,8]heptadecan-7-yl]-2-hydroxyacetateterpenoid
  • 3-oxo-3-[[(2R,3S,4S,5S,6S)-3,4,5-trihydroxy-6-[7-hydroxy-5-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-2-(3,4,5-trihydroxyphenyl)chromenylium-3-yl]oxyoxan-2-yl]methoxy]propanoic acidflavonoid
  • campesterolalcohol
  • lactucopicrinterpenoid
  • Lactupicrinlactone
  • (2S,3R,4S,5R,6R)-6-(hydroxymethyl)-2-methyloxane-2,3,4,5-tetrolsugar
  • Chlorogenic acidphenol
  • 2-[(E)-3-(3,4-dihydroxyphenyl)prop-2-enoyl]-2,3-dihydroxybutanedioic acid
  • benzyl β-D-glucosidesugar
  • beta-sitosterolalcohol
  • 2,3-bis[(E)-3-(3,4-dihydroxyphenyl)prop-2-enoyl]-2,3-dihydroxybutanedioic acid
  • inulinsugar
  • [(3S,4aR,6aR,6aR,6bR,8aS,10R,12R,12aR,14aR,14bR)-10-acetyloxy-4,4,6a,6b,8a,12,14b-heptamethyl-11-methylidene-1,2,3,4a,5,6,6a,7,8,9,10,12,12a,13,14,14a-hexadecahydropicen-3-yl] acetateterpenoid
  • cichoridiolterpenoid
  • lupeolalcohol
  • ethyl-4-hydroxyphenylacetate
  • duvoglustatnitrogen compound
  • beta-Sitosterol 3-O-beta-D-galactopyranosideterpenoid
  • emodinphenolreads as orange crystals (PubChem)
  • coumarincoumarinreads as burning taste (PubChem)
  • lariciresinolalcohol
  • [9-(hydroxymethyl)-6-methyl-3-methylidene-2,7-dioxo-4,5,9a,9b-tetrahydro-3aH-azuleno[4,5-b]furan-4-yl] 2-(4-hydroxyphenyl)acetateterpenoid
  • oeninflavonoid
  • 4-hydroxy-9-(hydroxymethyl)-6-methyl-3-methylidene-4,5,9a,9b-tetrahydro-3aH-azuleno[4,5-b]furan-2,7-dioneterpenoid
  • cichoriincoumarin
  • 8-Deoxylactucinlactone
  • lactucinalcohol
  • Cyanidin 3-(6''-malonylglucoside)flavonoid
  • Delphinidin 3-(6''-malonylglucoside)-5-malonylglucosideflavonoid
  • [(1S,4S,5R,6S,8R,9R,13S,16S,18S)-11-ethyl-8,9-dihydroxy-4,6,16,18-tetramethoxy-11-azahexacyclo[7.7.2.12,5.01,10.03,8.013,17]nonadecan-13-yl]methyl 2-aminobenzoateterpenoid
  • methyl 2-[(1R,3S,7R,8R,9R,12S,13R)-13-(furan-3-yl)-6,6,8,12-tetramethyl-17-methylidene-5,15-dioxo-2,14-dioxatetracyclo[7.7.1.01,12.03,8]heptadecan-7-yl]-2-hydroxyacetateterpenoid
  • trans-zeatinnitrogen compound
  • methyl 2-(4-hydroxyphenyl)acetatephenol
  • quercituroneacid
  • quercetinflavonoid
  • apigeninflavonoid
  • quercitrinflavonoid
  • luteolin-7-O-β-glucuronideflavonoid
  • neochlorogenic acidacid
  • stigmasterolalcohol
  • rutinflavonoid
  • kaempferolflavonoid
  • esculetincoumarin
  • esculincoumarin
  • hyperosideflavonoid
  • 5-caffeoylshikimic acidphenol
  • chicoric acidacid
  • Astragalinflavonoid
  • quercimeritrinflavonoid
  • quercimeritrinflavonoid
  • 15-Hdroxytaraxacinterpenoid
  • kaempferol-7-O-neohesperidosideflavonoid
  • kaempferol 7-O-glucuronideflavonoid
  • D-glucopyranosesugarreads as sweet (PubChem)
  • oleanolic acidterpenoid
  • Magnolialideterpenoid
  • caftaric acidacid
  • trans-5-O-(4-coumaroyl)-D-quinic acidacid
  • betulinic acidacid
  • secoisolariciresinol
  • Austricinlactone
  • trans-caffeic acidphenol
  • 2-(3-methylbut-1-en-1-yl)-3H-purin-6-aminenitrogen compound
  • betulinterpenoid
  • (+)-pinoresinolphenol
  • 3,6,10-trimethyl-9-[3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-3a,4,5,8,9,11a-hexahydro-3H-cyclodeca[b]furan-2-oneterpenoid
  • Ncgc00385202-01_C21H28O9_terpenoid
  • Methyl alpha-galactosidesugar
  • 2-Bibenzylcarboxylic acid
  • vanillic acidacid
  • 17-(5-ethyl-6-methylheptan-2-yl)-10,13-dimethyl-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-olterpenoid
  • 6,8,11-epi-Desacetylmatricarinterpenoid
  • friedelinterpenoid
  • N6-Isopentenyladeninenitrogen compound
  • germacreneterpenoid
  • 3-O-feruloyl-D-quinic acidacid
  • Betulinaldehydeterpenoid
  • 11beta,13-dihydrolactucinalcohol

Sources

  • Chae Kyu Park et al. 2002, Food Engineering Progress(facts-only licence)
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