Fluctuations in Volatile Compounds in Leaves, Stems, and Fruits of Growing Coriander (Coriandrum sativum L.) Plants
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Accession number;06A0413499
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| Title;Fluctuations in Volatile Compounds in Leaves, Stems, and Fruits of Growing Coriander (Coriandrum sativum L.) Plants |
| Author;
KOHARA KAORI
(Hiroshima Prefectural Univ. Graduate School Of Applied Biosciences Program, Syobara, Jpn)
SAKAMOTO YUKARI
(Hiroshima Prefectural Univ. Graduate School Of Applied Biosciences Program, Syobara, Jpn)
HASEGAWA HARUMI
(Hiroshima Bunkyo Women's Univ., Hiroshima, Jpn)
KOZUKA HIROSHI
(Hiroshima Bunkyo Women's Univ., Hiroshima, Jpn)
SAKAMOTO KOJI
(Hiroshima Prefectural Food Technol. Res. Center, Hiroshima, Jpn)
HAYATA YASUYOSHI
(Hiroshima Prefectural Univ. Graduate School Of Applied Biosciences Program, Syobara, Jpn)
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Journal Title;Journal of the Japanese Society for Horticultural Science
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Journal Code:F0626A
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ISSN:0013-7626
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VOL.75;NO.3;PAGE.267-269(2006)
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| Figure&Table&Reference;TBL.2, REF.8 |
| Pub. Country;Japan |
| Language;English |
| Abstract;Research was conducted to clarify the variations in volatile compounds among different parts of the coriander plant with respect to its growth stages. At the seedling stage, the composition of volatile compounds in the leaves was quite similar to that in the stems, based on their pattern of gas chromatographic profiles (PGC). However, the PGC between leaves/stems changed as the plants grew and matured. Furthermore, a significant difference in the composition of volatile components developed between leaves and stems at the mature stage so that the PGC between them as well as with fruits diverged. The major volatile compounds of the stems/leaves were decanal, (E)-2-decenal, (E)-2-undecenal and 2-dodecenal, and (E)-2-tetradecenal, which have an oily, sweet or grassy odor. These five volatile compounds are barely detectable in fruits. The major volatile compound of the fruits was linalool, which has a sweet fresh scent, much like the flowers, whereas .ALPHA.-pinene, .GAMMA.-terpinene, D-camphor and geraniol were hardly recognizable in stems and leaves. Coriander seedling has a grassy scent peculiar to the species that makes it a highly desirable culinary herb. This fresh green odor of heptanal, (E)-2-hexenal and octanal decreased in the leaves and stems with maturation. (author abst.) |
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