Characteristic Aroma Components of the Cilantro Mimics

Aroma profiles of fresh herbs of cilantro ( Coriandrum sativum L.), culantro ( Eryngium foetidum L.) and Vietnamese coriander ( Polygonium odoratum L.) were compared by direct solvent extraction, gas chromatography-olfactometry and aroma extract dilution analysis. Among the three herbs, the key aroma components of C. sativum and E. foetidum were most similar and consisted of mainly 2-alkenals and n-aldehydes. On the other hand, P. odoratum contained mostly decanal and dodecanal, with 2-alkenals being notably absent in this herb. C. sativum and E. foetidum were found to differ in volatile composition, with ( E )-2-alkenals from C 9 -C 16 and decanal being predominant in C. sativum, while E. foetidum contained mostly (E)-2-dodecenal. (E)-2-Alkenals, in particular ( E )-2-dodecenal, were most closely associated with characteristic aromas of C. sativum and E. foetidum herbs; whereas, decanal and dodecanal were the characterizing components of P. odoratum aroma. Coriander (cilantro, Coriandrum sativum L.), culantro ( Eryngium foetidum L.) and Vietnamese coriander ( Polygonum odoratum