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coriandrum_sativum_l [2016/01/28 11:57] andreas |
coriandrum_sativum_l [2023/06/17 14:22] andreas |
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- | Coriandrum sativum L. - Apiaceae - coriander, cilantro, Chinese parsley, **Koriander** | + | Coriandrum sativum L. - Apiaceae - coriander, cilantro, cilandro, Chinese parsley, **Koriander** |
Annual herb of Mediterranean origin, naturalized in Asia, cultivated also in Africa and Central America; 0.20-0.50 high; upper leaves bi- to tripinnate, narrow; lower leaves rounded, broad; flowers wheel-shaped, | Annual herb of Mediterranean origin, naturalized in Asia, cultivated also in Africa and Central America; 0.20-0.50 high; upper leaves bi- to tripinnate, narrow; lower leaves rounded, broad; flowers wheel-shaped, | ||
+ | |||
+ | **coriander leaves** | ||
+ | |||
+ | (E)-2-Alkenals like (E)-2-decenal (0.9-12.1% [odor threshold 2.7ng/l in air]), (E)-2-undecenal (1.1-5.3%), (E)-2-dodecenal (15.6-21.6%), | ||
+ | [Potter, Thomas L. " | ||
"The essential oil of coriander leaves (Coriandrum sativum) and wild coriander leaves (Eryngium foetidum) grown in Fiji was obtained by steam distillation... The aroma profiles were characterised using gas chromatography-olfactometry (GCO) and CharmAnalysisTM. The character-impact odorants were identified using comprehensive two-dimensional gas chromatography (GC×GC) combined with time-of-flight mass spectrometry (TOFMS). During GCO analysis, the co-elution of E-2-alkenals and E-2-alken-1-ols resulted in the perception of ‘odour-clusters’. The most important odorants in C. sativum were found to be Z-2-decenal, | "The essential oil of coriander leaves (Coriandrum sativum) and wild coriander leaves (Eryngium foetidum) grown in Fiji was obtained by steam distillation... The aroma profiles were characterised using gas chromatography-olfactometry (GCO) and CharmAnalysisTM. The character-impact odorants were identified using comprehensive two-dimensional gas chromatography (GC×GC) combined with time-of-flight mass spectrometry (TOFMS). During GCO analysis, the co-elution of E-2-alkenals and E-2-alken-1-ols resulted in the perception of ‘odour-clusters’. The most important odorants in C. sativum were found to be Z-2-decenal, | ||
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"The key aroma components in cilantro [leaves] consist of various aldehydes, in particular (E)-2-alkenals and | "The key aroma components in cilantro [leaves] consist of various aldehydes, in particular (E)-2-alkenals and | ||
- | n-aldehydes. The unsaturated | + | n-aldehydes. The saturated |
[A genetic variant near olfactory receptor genes influences cilantro preference. Eriksson, N., Wu, S., Do, C. B., Kiefer, A. K., Tung, J. Y., Mountain, J. L., Francke, U., Flavour, 1(1), 2012, 22] \\ | [A genetic variant near olfactory receptor genes influences cilantro preference. Eriksson, N., Wu, S., Do, C. B., Kiefer, A. K., Tung, J. Y., Mountain, J. L., Francke, U., Flavour, 1(1), 2012, 22] \\ | ||
[[http:// | [[http:// | ||
- | ---- | + | Major constituents of the headspace of fresh chopped coriander leaves of four cultivars commonly grown in the South Asia and Middle East were (Z)-3-hexenyl acetate (66.1-77.1%), (Z)-3-hexenol (6.0-13.1%), |
+ | [Kumar, Sunjeet, et al. " | ||
+ | |||
+ | **coriander seeds** | ||
"The word coriander in food preparation may refer solely to these seeds (as a spice), rather than to the plant. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavoured." | "The word coriander in food preparation may refer solely to these seeds (as a spice), rather than to the plant. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavoured." | ||
- | In coriander oil (S)-(+)-linalool (coriandrol) | + | In coriander oil (S)-(+)-linalool (coriandrol) |
[Chiral compounds of essential oils. VIII: stereodifferentiation of linalool using multidimensional gas chromatography., | [Chiral compounds of essential oils. VIII: stereodifferentiation of linalool using multidimensional gas chromatography., | ||
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[[http:// | [[http:// | ||
- | The amount of total lipid is 28% of (dried) seed weight, with petroselinic acid (65%) as major fatty acid and high sterol level (5mg/g; stigmasterol, | + | Coriander oils/ |
+ | [Enantiomeric distribution studies of linalool and linalyl acetate. A powerful tool for authenticity control of essential oils., Casabianca, H., Graff, J.B., Faugier, V., Fleig, F., Grenier, C., Journal of high resolution chromatography, | ||
+ | |||
+ | The amount of total lipid is 28% of (dried) seed weight, with [[https:// | ||
[Oil composition of coriander (Coriandrum sativum L.) fruit-seeds. Ramadan, M., & Mörsel, J. T., European Food Research and Technology, Vol.215(3), 2002, 204-209] | [Oil composition of coriander (Coriandrum sativum L.) fruit-seeds. Ramadan, M., & Mörsel, J. T., European Food Research and Technology, Vol.215(3), 2002, 204-209] | ||
+ | |||
+ | Essential oil of C.sativum seeds (EO content 0.18-0.39%) from eight regions of India were examined by GC-MS/GC-O and odour profiling was done | ||
+ | by trained panelists. GC-olfactometry and sensory odour analysis identified the aroma of major compounds of coriander oil and defined their characteristic odour notes with descriptors. Major descriptors of coriander aroma were floral, turpentine-like, | ||
+ | [Aroma characterization of coriander (Coriandrum sativum L.) oil samples., Ravi, R., Prakash, M., Bhat, K.K., European Food research and technology, 225(3-4), 2007, 367-374] | ||
+ | |||
+ | | {{: | ||
"The essential oils composition of coriander (Coriandrum sativum L.) fruits obtained by hydrodistillation was studied at three stages of maturity by GC-FID and GC-MS. Essential oil yields showed marked increase during maturation process and forty one compounds were identified. Geranyl acetate (46.27%), linalool (10.96%), nerol (1.53%) and neral (1.42%) were the main compounds at the first stage of maturity (immature fruits). At the middle stage, linalool (76.33%), cis-dihydrocarvone (3.21%) and geranyl acetate (2.85%) were reported as the main constituents. Essential oils at the final stage of maturity (mature fruits) consist mainly on linalool (87.54%) and cis-dihydrocarvone (2.36%). Additionally, | "The essential oils composition of coriander (Coriandrum sativum L.) fruits obtained by hydrodistillation was studied at three stages of maturity by GC-FID and GC-MS. Essential oil yields showed marked increase during maturation process and forty one compounds were identified. Geranyl acetate (46.27%), linalool (10.96%), nerol (1.53%) and neral (1.42%) were the main compounds at the first stage of maturity (immature fruits). At the middle stage, linalool (76.33%), cis-dihydrocarvone (3.21%) and geranyl acetate (2.85%) were reported as the main constituents. Essential oils at the final stage of maturity (mature fruits) consist mainly on linalool (87.54%) and cis-dihydrocarvone (2.36%). Additionally, | ||
[Changes on essential oil composition of coriander (// | [Changes on essential oil composition of coriander (// | ||
- | Linalool (73%) was the main constituent of the essential oil (2,2%) of C.sativum, and (+)-linalool (coriandrol) was the predominant enantiomer (83%). Coriandrol was found to have a herbaceous and musty green smell, whereas (-)-linalool (licareol) was assigned a lavender or lily-of-the-valley odor. \\ | + | Linalool (73%) was the main constituent of the essential oil (yield 2.2%) of C.sativum, and (+)-linalool (coriandrol) was the predominant enantiomer (83%). Coriandrol was found to have a herbaceous and musty green smell, whereas (-)-linalool (licareol) was assigned a lavender or lily-of-the-valley odor. \\ |
[Enantiomeric distribution of some linalool containing essential oils and their biological activities. Özek, T., Tabanca, N., Demirci, F., Wedge, D. E., & Baser, K. C., Rec. Nat. Prod, Vol.4(4), 2010, 180-192] | [Enantiomeric distribution of some linalool containing essential oils and their biological activities. Özek, T., Tabanca, N., Demirci, F., Wedge, D. E., & Baser, K. C., Rec. Nat. Prod, Vol.4(4), 2010, 180-192] | ||
- | {{: | + | {{: |
Köhler, | Köhler, | ||
[[http:// | [[http:// | ||
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+ | {{http:// | ||
+ | Coriandrum sativum \\ © Rolf Marschner (2008), | ||
+ | [[http:// | ||
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