Changes on essential oil composition of coriander (Coriandrum sativum L.) fruits during six stages of maturity

Coriander cultivated in Tunisia was investigated for its volatile composition. Results showed that the seeds matured in 51 days after flowering (DAF). The fruit maturation was associated with an increasing amount of essential oil contents. GC and GC-MS analysis resulted in the identification of 41 compounds. Linalool was found as the main compound during all ripening stages. Abundance of other main compounds such as geranyl acetate, cis-dihydrocarvone. camphor, cis-linalool oxide. α-humulene. menthol and thymol seems to be function of ripening stage. The essential oil can be distinguished by the prevalence of monoterpenic alcohol class. With the exception of phenols and non terpenic compounds who presented a relative stability, a highly uneven distribution of sesquiterpenes. monoterpenic ketones. ethers and esters was found during successive ripening stages.