ACIDS OF THE CHICORY ROOT .2. CHANGES IN THE CONTENTS OF THE MAIN ACIDS DURING WET STORAGE OF ROASTED CHICORY AND DURING STORAGE OF CHICORY BREWS AT ELEVATED-TEMPERATURES

Three samples of roasted chicory were humidified to a total water content of 22% and kept at 20° C for 60 days. The corresponding brews were kept at 60° C and 80° C for 48 h. The titratable acidity and the contents of the seven most important organic acids increased in all solid samples and in all brews, especially in those made from the dark roast. In coffee, comparable increases could be detected. Presumably they are due to the destruction of carbohydrates and to the hydrolysis of esters and lactones. © 1990 Springer-Verlag.