Volatile compounds and odor characteristics of carbon dioxide extracts of coriander (Coriandrum sativum L.) fruits

Abstract

Volatile components of coriander fruits were isolated by supercritical carbon dioxide (SC-CO2) extraction at 9 MPa/40 degrees C and analyzed using GC-MS. The composition of SC-CO2 extract was compared with liquid CO2 (LCO2) extract (5.4 MPa/25 degrees C). The SC-CO2 extract resembled the conventional isolates in the relative amounts of monoterpene hydrocarbons. The oxygenated monoterpenes comprised 80 % of the SC-CO2 and 82% of the LCO2 extract, linalool being the main compound (67%) in both extracts. The sensory characteristics of the aroma of CO2 extracts were evaluated and compared with those of freshly ground spice. No major differences in the average intensities of any odor attribute could be found between the coriander fruits harvested in 1990 and 1991. The SC-CO2 extract was evaluated to be more terpenous and less sweet than the reference (coriander 1990). The assessors described the supercritical extract as the most terpenic and spiciest with some pungency. The aroma of LCO2 extract was characterized as distinctly pomerancelike and sweet, although all odor attributes were evaluated to be less intense than those in freshly ground coriander fruits.