Coriander leaves contain high levels of aldehydes like decyl and nonyl aldehydes that are responsible for its aroma. Other major constituents are 2-decenoic acid, decanoic acid, and tetradecenoic acid. Coriander seeds contain mostly the alcohol linalool. Some people describe coriander tasting "soapy" because the same aldehydes found in coriander are also common in soaps and lotions. However, a genetic component also influences perception of coriander's taste. Crushing the leaves can reduce the soapy flavor by breaking down the aldehydes faster.
Coriander leaves contain high levels of aldehydes like decyl and nonyl aldehydes that are responsible for its aroma. Other major constituents are 2-decenoic acid, decanoic acid, and tetradecenoic acid. Coriander seeds contain mostly the alcohol linalool. Some people describe coriander tasting "soapy" because the same aldehydes found in coriander are also common in soaps and lotions. However, a genetic component also influences perception of coriander's taste. Crushing the leaves can reduce the soapy flavor by breaking down the aldehydes faster.
Coriander leaves contain high levels of aldehydes like decyl and nonyl aldehydes that are responsible for its aroma. Other major constituents are 2-decenoic acid, decanoic acid, and tetradecenoic acid. Coriander seeds contain mostly the alcohol linalool. Some people describe coriander tasting "soapy" because the same aldehydes found in coriander are also common in soaps and lotions. However, a genetic component also influences perception of coriander's taste. Crushing the leaves can reduce the soapy flavor by breaking down the aldehydes faster.
responsible for the aroma of coriander leaves. The largest proportion of these are those aldehydes with 6-10 carbon atoms, particularly decyl (10) and nonyl (9) aldehydes.
Other ma jor constituents of the leaves are
2-decenoic acid, decanoic acid (also known as WHY CAN CORIANDER TASTE SOAPY? capric acid) and tetradecenoic acid. Coriander leaves contain high levels of organic compounds called aldehydes. The chemical composition of coriander seeds is O The same aldehydes, or similar, are often slightly different, with the alcohol linalool being DECANAL commonly found in soaps and lotions. the ma jor constituent.
O However, perception of this facet of
HO corianders taste isnt purely chemical. 2-DECENAL Scientists have discovered that dislike of the O taste of coriander may also be influenced, to an extent, by genetic factors. Studies have also suggested that crushing coriander 2-UNDECENAL LINALOOL leaves may lead to faster breakdown of aldehydes, diminishing the soapy taste.