Bioactive constituents of coriander essential oil, their variation with maturity and contribution to aroma

Volatile oil are present in the oil canals in all organs of coriander plant. The essential oil is obtained on steam distillation of coriander fruit containing seeds. The aromatic odour and taste of coriander fruit is due to its volatile oil which is clear, colourless to light yellow liquid. Volatile oil levels in the fruit are generally in the range of 0.34–1.49 ml/100 g. 133 components are detected in essential oil with linalool as the main component having a maximum concentration of 81% of the total volatile fraction. Other constituents include p-cymene, camphene, Δ-3-carene, limonene, myrcene, cis- and trans-ocimene, α-phellandrene, β- phellandrene, α-pinene,, β-pinene, sabinene, α- terpinene, terpinolene, α-thujene, camphor, 1,8-cineole, linalol oxide, carvone, geranial, bornyl acetate, geranyl acetate, linalyl acetate, α-terpinyl acetate, β-caryophyllene, caryophellene oxide, elemol, nerolidol, anethole, myristicin, thymol, acetic acid, α-p-dimethy styrene, heptadecane, octadecane, decanol, dodecanol, octanal, nonanal, decanal, undecanal, dodecanal, tridecanal, tetradecanal, 3-octenal, 2-decenal, 5-decenal, 8-methyl-2-nonenal, 8-methyl-5-nonenal, 6- undecenal, 2-dodecenal, 8-tridecenal, 9-tetradecenal, 10-pentadecenal, 3,6-undecadienal and 5,8-tridecadienal. The concentration of these compounds changes with maturity. Monoterpene hydrocarbons, Monoterpene ketones, Monoterpene ethers and Sesquiterpenes are at their maximum levels at intermediate stage of maturity, the concentration of Monoterpene alcohols, Phenols and Non terpenic compounds increases with maturity while the content of Monoterpene esters and Monoterpene aldehydes reduces with maturity.