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coriandrum_sativum_l [2017/10/23 16:45]
andreas
coriandrum_sativum_l [2023/06/17 14:22] (aktuell)
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, white or white-pink. Fresh leaves and the dried seeds are traditionally used in cooking. 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** **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." \\ "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." \\
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 [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://www.biomedcentral.com/content/pdf/2044-7248-1-22.pdf]] [[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** **coriander seeds**
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 [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] [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." \\ "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." \\
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 Coriandrum sativum \\ © Rolf Marschner (2008),   Coriandrum sativum \\ © Rolf Marschner (2008),  
 [[http://botanische-spaziergaenge.at/viewtopic.php?f=120&t=2272| www.botanische-spaziergaenge.at]] [[http://botanische-spaziergaenge.at/viewtopic.php?f=120&t=2272| www.botanische-spaziergaenge.at]]
 +
coriandrum_sativum_l.1508769942.txt.gz · Zuletzt geändert: 2017/10/23 16:45 von andreas