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Investigating the phytochemical, flavour and sensory at-tributes of mature and microgreen coriander (Coriandrum sativum).

Oruna-Concha, M. ORCID: https://orcid.org/0000-0001-7916-1592, Lignou, S., Feeny, E. L., Beegan, K., Owen, K. and Harbourne, N. (2017) Investigating the phytochemical, flavour and sensory at-tributes of mature and microgreen coriander (Coriandrum sativum). In: Flavour Science: proceedings of the 15th Weurman Symposium, 18-22 September 2017, Graz, Austria, https://doi.org/10.3217/978-3-85125-593-5. (In Press)

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To link to this item DOI: 10.3217/978-3-85125-593-5

Abstract/Summary

Microgreens, young stem and leaves of growing plants, have recently been the subject of much interest due to their higher concentrations of nutritive and purported bioactive compounds in comparison to their mature plant counterparts. However, there is currently limited information available in relation to the flavour and sensory attributes of microgreen species, which may ultimately prove important in determining consumer acceptance. This paper reports the total phenolic, carotenoid and chlorophyll contents as well as the aroma volatile profile and sensory attributes of both mature and microgreen coriander. Microgreen coriander was shown to contain significantly higher levels of phenolic compounds, elevated concentrations of terpenes as the main aromatic compounds and a more intense bitter/sweet taste characteristics compared to the mature coriander.

Item Type:Conference or Workshop Item (Paper)
Refereed:Yes
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:97393

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