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Aroma characterization of coriander (Coriandrum sativum L.) oil samples.

IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore

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Relation http://ir.cftri.com/6422/
EFRT-05-07
 
Title Aroma characterization of coriander (Coriandrum sativum L.) oil samples.
 
Creator Ramasamy, Ravi.
Maya, Prakash
Keshava Bhat, K.
 
Subject 30 Spices/Condiments
01 Sensory evaluation
 
Description Coriander (Coriandrum sativum) seeds from 8 regions of India, labelled as S1-S8, were examined for volatile compounds by GC-MS. GC-olfactometry (GC-O) was carried out for major compounds and aroma profiling was done by trained panelists. Essential oil content of coriander samples ranged from 0.18 to 0.39%. GC-MS analysis revealed the presence of 30 compounds in coriander oil, and around 98% of the compounds were identified in all the samples. Linalool, which has floral and pleasant aroma notes, was the major compound (56.71-75.14%) in the essential oil, but the observed variations in linalool content did not significantly affect the pleasantness of samples as perceived by the panelists. The higher alpha-pinene contents of S7 and S8 could be related to a stronger turpentine note. Sweet and rose-like aroma notes of S1 could be due to the occurrence of higher levels of geranyl acetate and lemonol. Aroma profiling depicted the overall aroma perceived, whereas GC-O represented the aroma notes of specific volatile compounds. Principal component analysis showed that samples S7 and S8 were loaded with alpha-pinene, myrcene and undecanal. The results of GC-O, sensory analysis and PCA suggested possible associations between major compounds and the intensity of characteristic aroma notes perceived by the trained panel. Electronic nose pattern matching further complimented the sensory and GC-MS results by showing segregation of samples.
 
Date 2007
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/6422/1/Eur_Food_Res_Technol_%282007%29_225_367-.pdf
Ramasamy, Ravi. and Maya, Prakash and Keshava Bhat, K. (2007) Aroma characterization of coriander (Coriandrum sativum L.) oil samples. European Food Research and Technology, 225 (3-4). 367-374 ; 26 ref..