Release of sesquiterpene lactones by enzymatic liquefaction of chicory roots

The release of lactucin, 8-deoxylactucin and lactucopicrin, all sesquiterpene lactones, which are bitter constituents of chicory, has been studied during enzymatic liquefaction of chicory roots with commercial pectolytic and cellulolytic enzymes at 40 °C for 24 h. After 5–8 h most of these bitter compounds are found in the liquid phase (supernatant) and not in the sediment (residue), except for lactucopicrin, which ist hardly soluble in aqueous solution.