Study on\nCharacteristic Aroma in Special Beers Brewed\nwith Coriander (Coriandrum sativum L.)\nSeeds: Profiling of Flavor Compounds Derived from Coriander Seeds\nin Different Growing Areas

The “Belgian White”\nstyle beer is generally brewed\nwith hops, coriander seeds and orange peels as flavoring raw ingredients.\nCoriander (Coriandrum sativum L.) seeds\ncontain several terpenoids, including linalool and geraniol. Coriander\nseed-derived geraniol can be converted to β-citronellol during\nfermentation, which can form the citrus aroma found in coriander beers\nby sensory synergy among linalool, geraniol, and β-citronellol.\nHowever, coriander beers also have other characteristic aromas which\nhave not yet been fully investigated. Coriander seeds harvested from\ndifferent countries, including Bulgaria, Canada, Morocco, and India,\nimparted different flavors to the finished beer. Here, we analyzed\nthe flavor compounds in different coriander seeds using solid-phase\nmicroextraction-gas chromatography–mass spectrometry, and found\nthat camphor, carvone, and (<i>E</i>)-anethole were unique\nto coriander seeds grown in Bulgaria. These compounds were also detected\nin beers brewed with Bulgarian coriander seeds. In addition, these\ncompounds were revealed to enhance the flowery characteristics of\nbeer by synergizing with excess linalool.