Robiquet has analysed the chemical byproducts that could be obtained from a variety of plants: asparagus, madder root, as already mentioned, with the important associated discoveries, and also others, which mostly helped in consolidating the existence of some molecules in a wide range of plants. Thus, in 1809, Robiquet extracts from liquorice root a sweetish matter which he dubs glycyrrhizine, from Glycirrhiza, the denomination of the genus to which belongs liquorice. He also obtained an oily fraction (0.8%), small quantities of a matter with properties of a gum, albuminic substances, tannins, starch, a yellowish dye, a fraction with bitter taste, and, as from asparagi, a fraction that can be crystallized and seemingly close to asparagin, which it will be indeed proven to be in 1828 by Plisson.