Character-impact Aroma Components of Coriander (Coriandrum Sativum L.) Herb

Abstract

Coriandrum sativum L., a member of the Umbelliferae family, is cultivated worldwide to produce both coriander spice (fruit) and fresh leaves (herb). Coriander herb, more commonly referred to as cilantro or Chinese parsley, is an important culinary herb and an ingredient of many ethnic foods. A considerable amount of research has been conducted on the essential oil of coriander spice; however, comparatively few studies have focused on the volatile constituents of coriander herb.

Volatile components were isolated from freshly harvested and market samples of coriander herb(cilantro)by direct solvent extraction with dichloromethane and analyzed by gas chromatography(GC)-mass spectrometry,GC-olfactometry,and aroma extract dilution analysis(AEDA).Enzyme decoposition of volatiles was minimized by conducting extractions at reduced temperature and in the presence of saturated sodium chloride.Volatile components of both samples were composed mainly of(E)-2-alkenals and alkanals,with(E)-2-decenal and(E)-2-dodecenal,and(E)-2-tetradecenal being the most abundant compounds.Results of AEDA revealed that(Z)-3-Hexenal(green/cut-grass)and an unknown odorant(rancid/sour/old cut-grass)had the greatest impact on the aroma of fresh-picked cilantro;however,in the market sample(Z)-3-hexenal was not detected and the unknown was at low odor intensity,(E)-2-Alkennals from C9-C14 and decanal were predominant odorants in both samples.These odorant provided mainly green/cut-grass and fatty/waxy aroma notes.Three unknown odorants,having fresh/swimming pool-like notes,were also found a high intensity in both samples.