The results of the omission experiments confirmed that dodecanal, decanal, hexanal and undecanal have significant impacts on the odor of Vietnamese coriander, while decanol does not play an important role. | Journal of Science and Technology 54 (4A) (2016) 73-80 STUDY ON THE AROMA MODEL OF VIETNAMESE CORIANDER LEAVES (Polygonum odoratum) Cung Thi To Quynh1, 2, *, Kikue Kubota1 1 Ochanomizu University, 2 Chome-1-1 Otsuka, Bunkyo, Tokyo 112-0012, Japan 2 Hanoi University of Science and Technology, 1 Dai Co Viet, Hanoi, Vietnam * Email: Received: 15 August 2016; Accepted for publication: 30 September 2016 ABSTRACT The volatiles present in fresh Vietnamese coriander (Polygonum odoratum) were isolated by solvent extraction and analyzed by GC analyses, aroma extract dilution analysis and omission test. The fresh herb was characterized as green, citrusy, pungent, and floral odors. The saturated aldehydes C10, C11, C12, hexanal and decanol were most likely the principal contributors to Vietnamese coriander's characteristic aroma. The aroma reconstitution was finally examined by sensory evaluation methods based on the 5 key odorants mentioned above. The results of the omission experiments confirmed that dodecanal, decanal, hexanal and undecanal have significant impacts on the odor of Vietnamese coriander, while decanol does not play an important role. Keywords: Vietnamese coriander, Polygonum odoratum, potent odorant, aroma model. 1. INTRODUCTION Vietnamese coriander (Polygonum odoratum) belongs to the family Polygonaceae and has been widely used in the same manner in various cultures and times. It is commonly eaten fresh in salads, meat dished as well as in some hot soups. In addition, this plant is believed to have a range of medicinal uses. It can be used to treat swellings, acne, indigestion, flatulence, and stomachaches [1, 2]. Vietnamese coriander possesses strong green, citrus peel, coriander leaf odor. Dung et al. [3] studied the composition of this herb oil isolated by steam distillation and identified 28 volatile components, in which β-caryophyllene ( %), dodecanal ( %) and caryophyllene oxide ( %) were the main components.
