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--- coriandrum_sativum_l [2017/10/23 16:44]
andreas
+++ coriandrum_sativum_l [2022/10/04 12:41]
andreas
@@ Zeile 1: / Zeile 1: @@
-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, white or white-pink. Fresh leaves and the dried seeds are traditionally used in cooking.
 **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%), (E)-2-tridecenal (1.8-2.5%), and (E)-2-tetradecenal (12.7-20.2%) e.g. predominated the leaf oil isolated from two commercial samples and from growth-chamber-grown plants. \\
+[Potter, Thomas L. "Essential oil composition of cilantro." Journal of Agricultural and Food Chemistry 44.7 (1996): 1824-1826]
 "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, a co-eluting odour-cluster (E-2-dodecenal, E-2-dodecen-1-ol, and 1-dodecanol), β-ionone, eugenol, and E-2-decenal. E-2-Decen-1-ol was the most abundant compound in C. sativum (26.0% TIC) but only contributed 0.39% of the total odour activity." \\
@@ Zeile 36: / Zeile 39: @@
 [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]
-| {{:geranylacetate.jpg|geranyl acetate}} \\ geranyl acetate| {{:alpha_pinene.jpg|α-pinene}} \\ α-pinene | {{:geraniol.jpg|geraniol}} \\ geraniol |
+| {{:geranylacetate.jpg|geranyl acetate}} \\ geranyl acetate| {{:alpha_pinene.jpg|α-pinene}} \\ α-pinene | {{:terpineol_alpha.jpg| α-terpineol}} \\ α-terpineol | {{:cuminal.jpg| cuminal}} \\ cuminal| {{citronellol.jpg| citronellol }} \\ citronellol| {{:geraniol.jpg|geraniol}} \\ geraniol |
 "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, accumulation of monoterpene alcohols and ketones was observed during maturation process of coriander fruit." \\
@@ Zeile 48: / Zeile 51: @@
 [[http://plantgenera.org/species.php?id_species=275121]]
-{{http://www.botanische-spaziergaenge.at/Bilder/Lumix_1/P1010952.JPG}} \\
+{{http://www.botanische-spaziergaenge.at/Bilder/Lumix_1/P1010766.JPG}} \\
 Coriandrum sativum \\ © Rolf Marschner (2008),
 [[http://botanische-spaziergaenge.at/viewtopic.php?f=120&t=2272| www.botanische-spaziergaenge.at]]

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