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

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..

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Abstract

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.

Item Type:	Article
Uncontrolled Keywords:	AROMA-; AROMA-COMPOUNDS; GAS-CHROMATOGRAPHY; MASS-SPECTROSCOPY; SENSORY-ANALYSIS; SPICES-; CORIANDER-; GC-MS; OLFACTOMETRY-
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
Divisions:	Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Aug 2008 10:24
Last Modified:	01 Oct 2018 11:16
URI:	http://ir.cftri.res.in/id/eprint/6422

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