Five known and one new sesquiterpene lactones were isolated from fresh chicory roots (Cichorium intybus). The new compound 11 (S), 13-dihydrolactucopicrin was identified by UV, NMR, 13C NMR, and mass spectroscopy. The extraction procedure and HPLC analysis of sesquiterpene lactones in chicory were improved. The bitterness detection thresholds of all compounds were individually determined by triangle testing. 11 (S), 13-Dihydrolactucopicrin was extremely bitter, with a threshold level of 0.2 ppm. Four other lactones showed threshold values similar to that of quinine hydrochloride.Chicory (Cichorium intybus) roots are inevitably produced by the cultivation and production of the edible chicory leaves. At present they are a waste. As the roots contain both the valuable fructose polymer inulin and some bitter sesquiterpene lactones, a research project of the Department of Food Science of Wageningen Agricultural University in the past years has been to explore possible uses of the otherwise useless roots. One possi-
Matrix matching techniques such as Generalized Procrustes Analysis (GPA) always produce a matrix of maximal agreement which can then be used to graphically represent samples in "consensus plots". The degree to which the consensus plots produced by GPA on sensory data (such as that obtained from free choice profiling) actually give a picture of true consensus among panelists, as opposed to being merely artifacts of the analysis, has not been examined. Using a Monte Carlo approach, a statistical test is defined .for qualibing this consensus. E-ramples of the upplication of the test to sensory projiling data of fruit flavors are given.
Green leaf volatile (GLV) mixtures, commercial orange flavors, and commercial strawberry flavors were applied to beverage bases in which concentrations of citric acid as well as a sweetener (sucrose or aspartame/acesulfame-K) were varied. Sensory profiling showed that flavor-specific fruity character increased as perceptible sweetness increased, independent of whether the sweetness resulted from sucrose (a change from 9 to 12 Brix) or aspartame/acesulfame-K (a change from 0.2 to 0.4 Brix). Sweetness was affected only by the tastants in the base and not by the flavors, although flavor-specific interactions between sweetener type and sweetener level occurred. Flavor release from the sucrose bases was compared to flavor release from bases containing aspartame/acesulfame-K by static headspace measurements and by MS-Nose measurements using an artificial throat. These measurements showed greater flavor volatility from bases having low Brix (fewer soluble solids). This negative Brix effect was also evident in the sensory data for perception of some GLV green notes. The headspace data could not support a positive Brix effect, the typical salting out, which would correspond to the observed perceptual enhancement of fruity notes.
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