8008-52-4

Flavoring in foods; component of spice blends such as curry powder.

Coriander oil is obtained by steam distillation of ripe fruits of Coriandrum sativum L. (Apiaceae). It is an almost colorless to pale yellow liquid with a characteristic odor, reminiscent of linalool.
d²⁰₂₀ 0.862–0.878; n²⁰_D 1.4620–1.4700; α²⁰_D +7 ° to +13 °; acid number: max. 3.0; content of linalool by GC: 65–78% .
The main component of coriander oil is (3S)-(+)-linalool (“coriandrol”). Mono- and polyunsaturated fatty aldehydes, although minor components, contribute to the characteristic aroma of the oil because of their powerful odor. In contrast to the seed oil, coriander leaf oil contains these aldehydes as main constituents, for example, 2-decenal and 2-dodecenal.
Coriander is mainly cultivated in Eastern Europe (Russia, Ukraine, Hungary), India, and Egypt. In the Soviet era, Russian Coriander oil was produced in large amounts (600 t/yr) for the isolation of linalool as raw material for the domestic fragrance industry. Today, coriander seed and leaf oils are produced on a much smaller scale of some 10 t and are used for flavoring seasoning mixtures and in perfume compositions.

Obtained by steam distillation of the dried fully ripe fruits (seeds), which are comminuted just before distilling; yields range between 0.3 and 1.1%. It has a characteristic odor of linalool. It has a mild, sweet, warm, aromatic flavor. The floral–balsamic undertone and peppery–woody, suave top note are characteristic features of this delightful fragrance.

The oil is a clear, mobile, colorless to light-yellow liquid.

Found in the fruit of Coriandrum sativum L. (Fam. Umbelliferae)

Extractives and their physically modified derivatives. Coriandrum sativum, Umbelliferae.

By steam-distillation of the dried ripe fruit.

The main constituents of the oil include d- and dl-alpha-pinene, beta-pinene, dipentene, p-cymene, d-linalool, aldehyde C10, geraniol and acetic acid.