Chemical Properties
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.
Chemical Properties
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.
d
2020 0.862–0.878; n
20D 1.4620–1.4700; α
20D +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.
Physical properties
The oil is a clear, mobile, colorless to light-yellow liquid.
Occurrence
Found in the fruit of Coriandrum sativum L. (Fam. Umbelliferae)
Uses
coriander oil (Coriandrum sativum) is used in the appropriate mixture and dosage, it can work with other natural oils and extracts as a preservative. It also serves as a deodorant. Coriander oil is produced from the distillation of the fruit (the so-called seeds), which contains about 1 percent of volatile oil, the active constituent. The fruit also contains malic acid. Coriander oil can cause allergic reactions.
Uses
Flavoring in foods; component of spice blends such as curry powder.
Definition
Extractives and their physically modified derivatives. Coriandrum sativum, Umbelliferae.
Preparation
By steam-distillation of the dried ripe fruit.
Essential oil composition
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.
Safety Profile
Moderately toxic by
ingestion. Mutation data reported. A skin
irritant. When heated to decomposition it
emits acrid smoke and fumes.
