Abstract
Aroma profiles of fresh herbs of cilantro (Coriandrum sativum L.), culantro (Eryngium foetidum L.) and Vietnamese coriander (Polygonium odoratum L.) were compared by direct solvent extraction, gas chromatography-olfactometry and aroma extract dilution analysis. Among the three herbs, the key aroma components of C. sativum and E. foetidum were most similar and consisted of mainly 2-alkenals and n-aldehydes. On the other hand, P. odoratum contained mostly decanal and dodecanal, with 2-alkenals being notably absent in this herb. C. sativum and E. foetidum were found to differ in volatile composition, with (E)-2-alkenals from C9-C16 and decanal being predominant in C. sativum, while E. foetidum contained mostly (E)-2-dodecenal. (E)-2-Alkenals, in particular (E)-2-dodecenal, were most closely associated with characteristic aromas of C. sativum and E. foetidum herbs; whereas, decanal and dodecanal were the characterizing components of P. odoratum aroma. Coriander (cilantro, Coriandrum sativum L.), culantro (Eryngium foetidum L.) and Vietnamese coriander (Polygonum odoratum
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