Spiny coriander (Eryngium foetidum L.): A novel aromatic herb with rich chemo diversity and flavor potential

Abstract

Spiny coriander (Eryngium foetidum L.) is a perennial medicinal herb commonly cultivated in tropical regions, notably in India, where it is celebrated for its culinary applications, providing garnish and flavor enhancement to a multitude of dishes while also being employed in traditional remedies for various ailments. In this study, we investigated the volatile flavor constituents of this unique plant via Gas Chromatography-Mass Spectrometry (GC-MS) analysis and found that the essential oil content of Eryngium leaves was approximately 0.15%. GC-MS analysis of the essential oil extracted from E. foetidum leaves revealed the presence of 50 distinct compounds. Remarkably, among constituents, trans-2-dodecenal was the most abundant, representing a substantial 23.74% of the total composition, thereby playing a pivotal role in defining the unique flavor of Eryngium. With their remarkable chemodiversity, Eryngium species hold great potential for applications in various industries, including the culinary, pharmaceutical and fragrance sectors.