Acids present in raw chicory and dried malt as well as their decomposition products formed upon roasting were quantified in raw, dried and roasted chicory roots as well as in dried and roasted barley malt by gas liquid chromatography-mass spectrometry. Analysis showed the presence of 23 (malt) or 26 (chicory) aliphatic acids including 2 amino acids and 11 (malt) or 12 (chicory) aromatic acids. The composition of the two plant materials is almost equal qualitatively, but chicory generally contains greater amounts of the acids. Citric, malic, phosphoric and pyroglutamic acids are the principal acids in chicory roots while phosphoric and pyroglutamic acids are the major acids in roasted malt. Compared to those of aliphatic acids, the concentrations of aromatic acids are relatively low. Chicory roots contain relatively high amounts of 4-hydroxyphenylacetic, benzoic and 3,4-dihydroxycinnamic acids. In malt samples only traces of aromatic acids are present.