Volatile compounds and odor characteristics of carbon dioxide extracts of coriander (Coriandrum sativum L.) fruits

Kerrola, Kaisli; Kallio, Heikki

doi:10.1021/jf00029a021

Cited by 39 publications

(22 citation statements)

References 18 publications

(20 reference statements)

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“…In decreasing order of abundance, other important compounds were a-pinene, geranyl acetate, camphor, c-terpinene, terpinolene, citronellol, geraniol, and limonene. The predominant compounds detected in this study agree with those reported by other researchers for coriander essential oil (Purseglove et al 1981;Formáček and Kubeczka 1982;Kerrola and Kallio 1993;Frank et al 1995;Diederichsen 1996;Jeliazkova et al 1997;Bandoni et al 1998;Baratta et al 1998;Misharina 2001; Fig. 2 Phenetic relationships among 60 coriander populations based on the first three principal components from phenotypic data, presented as a three-dimensional scatter plot Table 6 Comparison of 60 coriander accessions from NCRPIS, with infraspecific taxa, as proposed by Diederichsen and Hammer (2003) Smallfield et al 2001;Gil et al 2002).…”

Section: Identification Of Seed Essential-oil Componentssupporting

confidence: 88%

Assessing phenotypic, biochemical, and molecular diversity in coriander (Coriandrum sativum L.) germplasm

López

Widrlechner

Simon

et al. 2007

Genet Resour Crop Evol

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Our goals for this research were to elucidate phenotypic and biochemical diversity in coriander (Coriandrum sativum L.) populations maintained at the North Central Regional Plant Introduction Station in Ames, IA, and examine relationships between amplified fragment length polymorphism (AFLP) markers and patterns of phenotypic and biochemical diversity. Phenotypic and biochemical traits were evaluated, and analyses of variance and mean comparisons were performed on the resulting data sets. Euclidean distances from phenotypic (PD) and biochemical (BD) data were estimated, and modified Rogers' distances (RD) were estimated for 80 polymorphic AFLP markers. These data were subjected to cluster analyses (CA) and principal components analyses (PCA), to reveal patterns among populations, and to analyses of molecular variance (AMOVA) for grouping patterns from PD and BD by using the 80 polymorphic AFLP markers. Resulting phenotypic, biochemical, and molecular distance matrices were also compared by applying Mantel tests. Our results describe significant differences among populations for all the phenotypic traits, and dendrograms obtained from PD and BD revealed complex phenetic patterns, as did groups from PCA. The primary seed essential oils and nearly all fatty-acid components were identified and their abundance measured; the primary chemical constituents of corresponding PCA groups are described herein. Molecular evidence supported phenotypic and biochemical subgroups. However, variation attributed among subgroups and groups was very low (∼4-6%), while variation among populations within groups was intermediate (∼24-26%), and that within populations was large (∼69-70%), reflecting weak differentiation among subgroups and groups, which was confirmed by values for fixation indices. Phenotypic subgroups described in this study differed somewhat from previous infraspecific classifications. Weak correlations were found between the phenotypic and biochemical matrices and between the biochemical and AFLP matrices. No correlation was found between the phenotypic and AFLP matrices. These results may be related to coriander's phenotypic plasticity, its wide range in lifecycle duration, its predominantly allogamous reproductive biology, a human-selection process focused on special traits that may be controlled by few genes, and the widespread trade of coriander seeds as a spice, which may result in dynamic, poorly differentiated molecular variation, even when phenotypic and biochemical differentiation is easily documented. Abstract Our goals for this research were to elucidate phenotypic and biochemical diversity in coriander (Coriandrum sativum L.) populations maintained at the North Central Regional Plant Introduction Station in Ames, IA, and examine relationships between amplified fragment length polymorphism (AFLP) markers and patterns of phenotypic and biochemical diversity. Phenotypic and biochemical traits were evaluated, and analyses of variance and mean comparisons were performed on the resulting data sets. Eucli...

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Section: Identification Of Seed Essential-oil Componentssupporting

confidence: 88%

Assessing phenotypic, biochemical, and molecular diversity in coriander (Coriandrum sativum L.) germplasm

López

Widrlechner

Simon

et al. 2007

Genet Resour Crop Evol

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“…Although it has been described that the main volatile component of coriander is linalool, 30 the SPME analysis of a saline solution extracted from coriander showed the main volatiles as geraniol, α-terpineol and geranial, all of them described as coriander components but in lower proportions than linalool. This spice showed low signal intensities, which may make difficult its potential identification as a component of the olive preparations.…”

Section: Identification Of Volatile Constituents Of Spicesmentioning

confidence: 86%

HS–SPME analysis of the volatile compounds from spices as a source of flavour in ‘Campo Real’ table olive preparations

Pérez¹,

Navarro²,

Lorenzo³

2007

Flavour & Fragrance J

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The composition of volatile compounds in seven spices was analysed by means of headspace solid-phase microextraction (HS-SPME) from aqueous solutions of the spices, in order to devise an effective method for the analysis of volatile compounds from aqueous preparations seasoned with spices. A PDMS-DVB fibre was used for the analysis of the main volatile compounds of a saline solution of the spice. The main volatile components identified in the spices tested were: linalool in oregano; t-anethole in fennel; methyleugenol and eucalyptol in laurel; geraniol in coriander; terpinen-4-ol in marjoram; eucalyptol in thyme; and cuminaldehyde in cumin. Volatile profiles depended on the botanical species of the spice. Thus, thymol was the main volatile compound of a commercial thyme (Thymus sp.), whereas in the Thymus mastichina, which is usually used in the preparation of 'Campo Real' table olives, the main volatile component was eucalyptol. The effects of these spices in the characteristic aroma of 'Campo Real' table olive preparations have been evaluated and the results suggest that HS-SPME is a useful tool for the analysis of the spices aroma compounds in aqueous preparations.

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“…Leibrand RL reported that volatile compounds of Russian Coriandrum sativum L. seed were detected by GC-FTIR-MS combined with hydrodistillation [21]. Volatile compounds of Coriandrum sativum L. fruits were isolated by supercritical carbon dioxide (SC-CO2) and analyzed by GC-IR-MS [22,23]. To our knowledge, the volatile compounds in Chinese Coriandrum sativum L. have not been determined.…”

Section: Introductionmentioning

confidence: 99%

Determination of the volatile constituents of ChineseCoriandrum sativum L. by gas chromatography—Mass spectrometry with solid-phase microextraction

Deng

Song

et al. 2003

Chromatographia

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SummaryFifteen main volatile compounds in Chinese Coriandrum sativum L.were separated and identified by gas chromatography -mass spectrometry (GC-MS) combined with solid-phase microextraction (SPME). Fresh Chinese Coriandrum sativum L. was ground and its volatile compounds were extracted by SPME with a 100 gm polydimethylsiloxane fiber. The fibers were desorbed in a GC injection liner at 250 ~ for 3 min. More than 15 peaks were separated by headspace SPME-GC-MS analysis. The main compounds in headspace of Coriandrum sativum L. identified by mass spectrometry included decanal, 2-decenal, 1-decanol, trans-2-decen-l-ol, trans-2-decen-l-al, trans-2-tridecenal etc, which were verified by reference compounds. Their relative contents were calculated on basis of peak areas. SPME extraction conditions and capillary chromatography column used to separate the volatile compounds were investigated.

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Volatile compounds and odor characteristics of carbon dioxide extracts of coriander (Coriandrum sativum L.) fruits

Cited by 39 publications

References 18 publications

Assessing phenotypic, biochemical, and molecular diversity in coriander (Coriandrum sativum L.) germplasm

Assessing phenotypic, biochemical, and molecular diversity in coriander (Coriandrum sativum L.) germplasm

HS–SPME analysis of the volatile compounds from spices as a source of flavour in ‘Campo Real’ table olive preparations

Determination of the volatile constituents of ChineseCoriandrum sativum L. by gas chromatography—Mass spectrometry with solid-phase microextraction

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