A Comparative Investigation on Content, Composition and Olfactory Evaluation of Prospects Samples of Coriandrum sativum L.
Keywords:
chemical composition; coriander; Coriandrum sativum; essential oil; olfactory evaluationAbstract
A comparative investigation on content, composition and olfactory evaluation of raw material and essential oil of six prospective samples Coriandrum sativum L. was performed. It was found that optimal parameters achieved the small fruits variety KP 7: content of essential oil 1.13 ± 0.03%, the main compounds fit the standard requirements and the highest rating olfactory.
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