[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Sensory flavor profiling and mapping of regional varieties of coriander (Coriandrum sativum L.)

Maya, Prakash and Anupama, D. and Bhat, K. K. (2003) Sensory flavor profiling and mapping of regional varieties of coriander (Coriandrum sativum L.). Journal of Sensory Studies, 18 (5). pp. 409-422.

[img] PDF
Restricted to Registered users only

Download (531kB)


Quality of spices depends on region of cultivation, climatic conditions and storage history. Coriander from 8 regions of India (R1 to R8) were examined for sensory quality by conducting threshold tests, time-intensity studies and flavour profiling. Principal component analysis (PCA) was used to group the samples. Threshold values ranged from 0.010 to 0.035% with R7 showing lowest value (0.010%) followed by R8 (0.020%). Higher intensity of aroma of R7 and R8 was further confirmed by a more lingering aroma in a time-intensity study. Flavour profiling by quantitative descriptive analysis showed that coriander samples from different regions did not differ significantly (P <less than or equal to> 0.05) in almost all properties except for spicy aroma. PCA mapping showed that the samples occupied different quadrants based on the intensity of attributes. Samples R7 and R8 were grouped close together, and R5 and R6 formed another group.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jun 2009 05:05
Last Modified: 30 Apr 2012 05:27
URI: http://ir.cftri.com/id/eprint/7556

Actions (login required)

View Item View Item