The essential oils obtained from fruits of coriander growing in six different zones of Argentina were analyzed by GC, IR and olfactive evaluation. The composition of five commercial oils produced in two areas of Buenos Aires Province were compared with three Russian oils imported by the Argentinian fragrance and flavor industry. Twenty components were identified which accounted for 96.6-99–7% of the total oils composition. The main constituents were linalool (68.9-83–7%), γ-terpinene (2,2-5.1%), camphor (3.2-4.8%), α-pinene (1.0–6.5%), geraniol (1.4–3.2%) and geranyl acetate (0.8–3.8%). The contents of cis- and trans-linalool oxide (0.1–0.4%) were low.
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Bandoni et al. (1998) studied this question.