AROMA CHARACTER OF CORIANDER (CORIANDRUM SATIVUM L.) LEAVES: LIMITED ODOR UNIT METHOD AND SENSORY PERCEPTION IN PREFERENCE

摘要

Coriander (Coriandrum sativum L., Umbelliferae) is a small annual plant that has been cultivated for several millennia and is still grown in North and South America, Europe and the Mediterranean countries. The main components of the plant are volatile oil, fatty oil and hydroxycoumarins. The fresh herb has a stink bug-like smell that is caused by (E)-2-alkenals. Southeast Asian countries such as Thailand, Vietnam, and China, often cook using this herb as one of their traditional ingredients. Coriander leaves have been reported to have various biological activities such as antibacterial, deodorant, antioxidant and others. Moreover, our group has newly found cancer chemopreventive activity in some aroma compounds found in coriander leaf oil. These activities are mainly due to α,β-unsaturated carbonyl groups which are highly reactive toward cellular nucleophiles. Therefore, the formation and aroma character of α,β-unsaturated carbonyl groups have been investigated.