coriander flavor

General Material Information

Trivial Name

coriander flavor

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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:

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Suppliers

Abelei Flavors	Mission flavors & fragrances
Virginia Dare

PhysChem Properties

Material listed in food chemical codex

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