STUDY ON THE AROMA MODEL OF VIETNAMESE CORIANDER LEAVES (Polygonum odoratum)

Authors

  • Cung Thi To Quynh Hanoi University of Science and Technology, 1 Dai Co Viet, Hanoi, Vietnam

DOI:

https://doi.org/10.15625/2525-2518/54/4A/11980

Keywords:

Vietnamese coriander, Polygonum odoratum, potent odorant, aroma model.

Abstract

The volatiles present in fresh Vietnamese coriander (Polygonum odoratum) were isolated by solvent extraction and analyzed by GC analyses, aroma extract dilution analysis and omission test. The fresh herb was characterized as green, citrusy, pungent, and floral odors. The saturated aldehydes C10,C11, C12, hexanal and decanol were most likely the principal contributors to Vietnamese coriander's characteristic aroma. The aroma reconstitution was finally examined by sensory evaluation methods based on the 5 key odorants mentioned above. The results of the omission experiments confirmed that dodecanal, decanal, hexanal and undecanal have significant impacts on the odor of Vietnamese coriander, while decanol does not play an important role.

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Published

2018-03-21

Issue

Section

Articles