A comparative investigation on content, composition and olfactory evaluation of prospects samples of Coriandrum sativum L.

Boryana Dyulgerova, Ana Dobreva, Nikolay Dyulgerov, Аnatoli Dzhurmanski

Abstract: A comparative investigation on content, composition and olfactory evaluation of raw material and essential oil of six prospective samples Coriandrum sativum L. was performed. It was found that optimal parameters achieved the small fruits variety KP 7: content of essential oil 1.13 ± 0.03%, the main compounds fit the standard requirements and the highest rating olfactory.

Keywords: chemical composition; coriander; Coriandrum sativum; essential oil; olfactory evaluation

Date published: 2017-01-27