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Abstract
Seeds of nine genotypes of coriander were ground in cryogenic grinder and traditional grinding mill. Effect of cryogenic grinding on volatile oil and its constituents has been analyzed. All the genotypes showed difference in essential oil content whether ground cryo or non cryogenically. Volatile oil content was significantly high in cryo ground samples ranged from 0.14 % in genotypes RCr 436 to 0.39 % in genotype Sindhu. Ten major compounds were identified by Gas chromatography, percentage of which in cryo ground seeds of different genotypes was ranging from 99.65 to 99.99 % while in non cryo ground seeds it was ranging from 91.35 to 99.98 %. Linalool was found as main constituent in all the samples, the content of which in cryo ground seeds varied from 81.42 % in genotype Australia to 93.78 % in genotype Sadhna. Non cryo ground seeds of all genotypes showed less linalool content ranging from 73.49 % in genotype Swati to 87.69 % in genotype RCr 436. α-Pinene and geranyl acetate were another constituent showed large variation in cryo and non cryo ground seeds. Genotypes from North Indian origin like ACr 1, RCr 41, Rcr 435 and RCr 436 showed less variation in geranyl acetate content of cryo and non cryo ground samples as compare to the genotypes, Sindhu, Sadhna and Swati of South Indian origin. Two grinding techniques had significant effects on dependent variables, viz., volatile oil, its constituents like linalool, α-Pinene and geranyl acetate. It is found that cryogenic grinding technique was superior to ambient grinding in terms of monoterpenes retention in the ground powder and was distinctly high in top notes which represented freshness while marginally high in basic notes also.