Monday, November 24, 2008

Components and usage of Coriander Oil

Components and usage of Coriander Oil
Botanically name Coriandrum sativum. The annual production of coriander seed oil is about 700 tons, virtually all from the former Soviet Union. Other minor producers are India, Egypt, Romania, South Africa and Poland. Production herb oil in France, the former Soviet Union and Egypt is very limited. Coriander seeds yield 0.9% oil on steam distillation. The fresh herb yield only 0.02% oil. Demand is increasing slightly. The major market is the United States.

The major components of coriander seed oil are typically:
74% linalol (light, lavender)
6% gamma-terpinene (light, citrus, herbaceous)
5% camphor (fresh, camphoraceous)
3% alpha0pinene (light, pine)
2% para-cymene (light, citrus)
2% limonene (weak, light, citrus)
2% geranyl acetate (fruity, floral, rose)

The major component of coriander leaf is
10% dec-2-enal (strong, orange marmalade)

Coriander seed oil can be adulterated with synthetic linalol but this is readily detectable by gas chromatography.

The seed oil is used in a very wide variety of flavor applications. It is part of the traditional flavoring of a number of alcoholic drinks, especially gin. It is widely used in meat seasoning and curry blends. It provides a very attractive natural source of linalol in natural fruit flavors, particularly apricot, the herb oil is very widely used in South Asia seasoning blends but also provides a unique citrus character in natural flavors. There are no legal restrictions on the use of coriander oil in flavorings.
Components and usage of Coriander Oil
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