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--- coriandrum_sativum_l [2020/08/25 17:50]
andreas
+++ coriandrum_sativum_l [2023/06/17 14:22]
andreas
@@ Zeile 5: / Zeile 5: @@
 **coriander leaves**
-(E)-2-Alkenals like (E)-2-decenal (0.9-12.1%), (E)-2-undecenal (1.1-5.3%), (E)-2-dodecenal (15.6-21.6%9, (E)-2-tridecenal (1.8-2.5%), and (E)-2-tetradecenal (12.7-20.2%) e.g. predominated the leaf oil was isolated from two commercial samples and from growth-chamber-grown plants. \\
+(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]
@@ Zeile 18: / Zeile 18: @@
 [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://www.biomedcentral.com/content/pdf/2044-7248-1-22.pdf]]
+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%), nonane  (0.9-8.0%), 1-decanol (2.1-4.1%), (E)-2-dodecenal (1.2-2.1%), (E)-2-tetradecenal (1.3-2.2%), and dodecanal (0.4-1.5%). \\
+[Kumar, Sunjeet, et al. "Chemical Composition of Fresh Leaves Headspace Aroma and Essential Oils of Four Coriander Cultivars." Frontiers in plant science 13 (2022): 168] [[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8891447/pdf/fpls-13-820644.pdf]]
 **coriander seeds**
@@ Zeile 39: / Zeile 42: @@
 [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 54: / Zeile 57: @@
 Coriandrum sativum \\ © Rolf Marschner (2008),
 [[http://botanische-spaziergaenge.at/viewtopic.php?f=120&t=2272| www.botanische-spaziergaenge.at]]

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