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coriander flavor

Coriander flavor is an herbal-flavored compound applied broadly in flavored products, offering a distinctive coriander note without classified hazards.

General Material Description

Coriander flavor is a flavoring compound recognized for imparting an herbal sensory attribute characteristic of the coriander plant. It is often described as fresh and green, reflecting the distinctive notes associated with coriander leaves and seeds. This flavoring may derive from natural extracts or synthesized analogues, offering versatility in formulation. Synonyms may include coriander extract or coriander essence. The compound is documented in public chemical databases such as PubChem. Its sourcing typically originates from coriander plant materials, which are processed to isolate flavor-active constituents suitable for food and beverage applications.

Occurrence, Applicability & Potential Uses

Coriander flavor naturally occurs in coriander seeds and fresh coriander leaves, components of the plant Coriandrum sativum. Its use is prevalent across a wide range of flavored products, including foods and beverages, where an herbal coriander aroma and taste are desired. This flavoring lends itself to culinary preparations ranging from savory dishes to seasoning blends. Usage levels follow recommendations consistent with safety regulations such as FEMA (US), ensuring appropriate application within flavoring formulations without classification of hazard. The flavor is not intended for fragrance use, focusing exclusively on flavor enhancement.

Physico-Chemical Properties Summary

The physico-chemical profile of coriander flavor influences its performance in formulations by contributing a stable, herbal note consistent with coriander's sensory profile. Its volatility and solubility properties allow integration into various matrices, notably aqueous and lipid-based systems. The absence of classified hazards simplifies formulation considerations but limits application strictly to flavoring contexts. These properties define its sensory impact and guide suitable usage conditions to maintain flavor integrity and stability during processing and storage.

FAQ

What is coriander flavor and how is it characterized?
Coriander flavor is a flavoring compound that imparts an herbal characteristic resembling the taste and aroma of the coriander plant. It provides a fresh, green, and slightly spicy note typical of coriander seeds and leaves. This flavor is utilized to replicate or enhance the sensory qualities of coriander in various food and beverage products.
In which products is coriander flavor commonly used and how is it sourced?
Coriander flavor is used broadly in flavored products ranging from culinary seasonings to processed foods. It is derived from natural extracts of the coriander plant or synthesized to match its sensory profile. The flavor integrates well in multiple product types, contributing an herbal note without safety classification constraints. Usage adheres to recommended levels under standards such as FEMA (US).
What safety considerations apply to coriander flavor in product formulations?
Coriander flavor carries no classified hazards according to OSHA HCS (29 CFR 1910) and has no associated GHS hazard or precautionary statements. It is not recommended for fragrance applications, focusing solely on flavor use. Oral, dermal, and inhalation toxicities have not been determined but no adverse classifications have been reported. Usage levels comply with relevant regulatory guidelines to ensure safety.

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

None found
Publications by PubMed
Analysis of glycation induced protein cross-linking inhibitory effects of some antidiabetic plants and spices.
Comparison of essential oil composition and antimicrobial activity of Coriandrum sativum L. extracted by hydrodistillation and microwave-assisted hydrodistillation.
Post Harvest Processing and Benefits of Black Pepper, Coriander, Cinnamon, Fenugreek and Turmeric Spices.
Effect of preprocessing and compressed propane extraction on quality of cilantro (Coriandrum sativum L.).
Comparative evaluation of fermentative hydrogen production using Enterobacter cloacae and mixed culture: effect of Pd (II) ion and phytogenic palladium nanoparticles.
Use of different spices as potential natural antioxidant additives on cooked beans (Phaseolus vulgaris). Increase of DPPH radical scavenging activity and total phenolic content.
In vitro free radical scavenging and DNA damage protective property of Coriandrum sativum L. leaves extract.
Antibacterial activity of natural spices on multiple drug resistant Escherichia coli isolated from drinking water, Bangladesh.
Comparative antioxidant activity study of some commonly used spices in Bangladesh.
Enhancement of glucose transport by selected plant foods in muscle cell line L6.
Emerging opportunities for flavor analysis through hyphenated gas chromatography.
Aliphatic aldehyde reductase activity related to the formation of volatile alcohols in Vietnamese coriander leaves.
Safety assessment of coriander (Coriandrum sativum L.) essential oil as a food ingredient.
[Antioxidant properties of essential oils: autoxidation of essential oils from laurel and fennel and effects of mixing with essential oil from coriander].
Investigation on the phenolics of some spices having pharmacotherapeuthic properties.
Screening for key odorants in Moroccan green olives by gas chromatography-olfactometry/aroma extract dilution analysis.
Irradiation and chlorination effectively reduces Escherichia coli O157:H7 inoculated on cilantro (Coriandrum sativum) without negatively affecting quality.
Microwave drying of selected greens and their sensory characteristics.
Effect of cinnamon, clove and some of their constituents on the Na(+)-K(+)-ATPase activity and alanine absorption in the rat jejunum.
[Etiology of hypersensitivity reactions following Chinese or Indonesian meals].
Studies on the production of artificial seeds of coriander.
[The detection of white wine flavoring by Coriandrum sativum L].
[Substitution of mint tincture in stomachic drops with tincture of Coriandrum].

Other Information

Wikipedia:View

General Material Information

Trivial Name coriander flavor

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Herbal
coriander, herbal, sweet, spicy, terpenic, ciltrano
General comment Coriander

Safety Information

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavored products of all types
Recommendation for coriander flavor usage levels up to:
not for fragrance use.

Safety references

None found