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Volatile flavour components of coriander leaf
Author(s) -
Macleod Alexander J.,
Islam Rashida
Publication year - 1976
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740270803
Subject(s) - flavour , chemistry , mathematics , food science , botany , biology
Using previously reported methods of sample preparation an essence of coriander leaf was obtained which proved to contain over 25 components. Most of these have been identified, with aliphatic aldehydes providing nearly 90% of the sample. C 12 aldehydes are the most abundant.