Study on Characteristic Aroma in Special Beers Brewed with Coriander (<i>Coriandrum sativum</i> L.) Seeds: Profiling of Flavor Compounds Derived from Coriander Seeds in Different Growing Areas

The “Belgian White” style beer is generally brewed with hops, coriander seeds and orange peels as flavoring raw ingredients. Coriander (Coriandrum sativum L.) seeds contain several terpenoids, including linalool and geraniol. Coriander seed-derived geraniol can be converted to β-citronellol during fermentation, which can form the citrus aroma found in coriander beers by sensory synergy among linalool, geraniol, and β-citronellol. However, coriander beers also have other characteristic aromas which have not yet been fully investigated. Coriander seeds harvested from different countries, including Bulgaria, Canada, Morocco, and India, imparted different flavors to the finished beer. Here, we analyzed the flavor compounds in different coriander seeds using solid-phase microextraction-gas chromatography–mass spectrometry, and found that camphor, carvone, and (E)-anethole were unique to coriander seeds grown in Bulgaria. These compounds were also detected in beers brewed with Bulgarian coriander seeds. In addition, these compounds were revealed to enhance the flowery characteristics of beer by synergizing with excess linalool.