Chicory Taste and Aroma

The specific taste and aroma of chicory are formed during the heat treatment of the roots. The primary component of the taste is the glycoside intybin, which is responsible for the bitterness, while the aroma develops through the caramelization of fructose formed during the hydrolysis of inulin, releasing a substance known as chicoreol. A high-quality product is considered to have a harmonious balance of moderate bitterness and coffee-like aroma.

The biochemical composition directly depends on the intended use of the crop. The chicory-coffee industry favors varieties with high inulin content and a balanced level of intybin, with minimal protein concentration, as proteins impair organoleptic properties and cause cloudiness in the beverage. The sugar industry, by contrast, requires varieties with minimal intybin content, as bitterness negatively impacts the raw material purification processes.