Do different ways of extracting coriander's aroma reveal different dominant compounds?

Details

This laboratory chemical analysis examined free and glycosidically bound volatile compounds from coriander herbs. These compounds were isolated and separated using an Amberlite XAD-2 column. Free volatile compounds were eluted from the column with pentane:ether. Glycosidically bound volatiles were obtained after enzymatic hydrolysis of the glycosides. Essential oil was obtained separately by hydrodistillation using a Clevenger apparatus. The constituents were analyzed by capillary gas chromatography (GC) and gas chromatography–mass spectrometry (GC-MS).

In the hydrodistilled oil, 50 constituents were identified. The major compounds were (E)-2-decen-1-ol (23.60 %), followed by (E)-2-dodecen-1-ol (10.56 %), (E)-2-methyl 2-butenal (9.48 %) and decanal (8.01 %).

Among the free aroma volatiles, 64 constituents were identified. The main constituent was cis-3-hexenol (12.84 %), followed by n-octanol (11.45 %).

In the glycosidically bound fraction, 24 constituents were identified, and the main constituent was linalool (74.50 %).