Quality control, ontogenetic variability and sensory profiling of ‘cilantro-mimic’ spiny coriander (Eryngium foetidum L.): A flavour perspective

Abstract

Spiny coriander (Eryngium foetidum L.) is a cilantro-flavoured aromatic oil-bearing herb and traditional food flavouring agent. In this study, a gas chromatography-mass spectrometry technique was developed in conjunction with cluster analysis for its quality control and chemotaxonomic differentiation with common coriander. Spiny coriander was distinguished by a high ratio of fatty aldehydes versus fatty alcohols (378.5:1.0) and trans-alkenals versus alkanals (16.3:1.0) in the essential oil. A systematic investigation on its ontogenetic variability recommended the harvest of whole aerial part at full maturity to maximize the oil yield (24.6 mg/plant). Various sensory analyses established the uniqueness in its odour with more pungency (but less sweet and earthy) compared to common coriander. Volatile chemo-profiling revealed high abundance of fatty aldehydes (98.36%) over alcohols (not detected) as the chemical origin of its sensorial distinguishability. trans-2-Dodecenal, major oil constituent was found to be the key odorant and odour-mimic to this herb. The preference test demonstrated the potential of its essential oil (0.005–0.01% v/v) as a unique and readymade natural flavour in soup. Thus, the current study described an authentication technique, ontogenetic variability and sensorial profile of spiny coriander oil in reference to common coriander that may encourage its inclusion in food industries.

Keywords

• Culantro
• Aromatic crop
• Essential oil
• Gas chromatography
• Natural flavour