33. Chicory

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch33

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Chicory, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch33

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • chicory;
  • chicory root, well-known coffee substitute - “blue sailors” or “coffee weed”;
  • chicory, long history in France - cultivated as a potherb;
  • coffee, 50% of chicory powder - as “French coffee” in English-speaking world;
  • chicory root, aroma fraction made up - of pyrazines, benzothiozoles, carbonyl compounds, furans, phenol and organic acids;
  • extractives, roasted chicory roots - extracted with hot water at 60 °C;
  • roasted chicory, an additive to roasted coffee - extractives also added to instant coffee;
  • chicory extract, in bakery items, frozen dairy desserts - and alcoholic drinks to provide bitterness;
  • chicory extract, pharmaceutical properties - use in digestive and diuretic preparations


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Extractives

  • Uses

  • Identification Numbers

  • References