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Compositional differences of coriander fruit oils from various origins

✍ Scribed by Pino, J. ;Borges, P. ;Roncal, Elda

Publisher: John Wiley and Sons
Year: 1993
Tongue: English
Weight: 185 KB
Volume: 37
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19930370203

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✦ Synopsis

Abstract

The composition of the volatile oil of coriander fruit of different geographical origins was investigated by means of gas‐liquid chromatography, column chromatography and coupled gas chromatography‐mass spectrometry. The 18 most important components were identified and quantified.

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