Characterization of volatile profile from different coriander (Coriandrum sativum L.) varieties via HS-SPME/GC–MS combined with E-nose analyzed by chemometrics

Headspace-solid phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC–MS) and electronic nose (E-nose) technologies were implemented to characterize the volatile profile of aerial part from 40 coriander varieties. A total of 207 volatile compounds were identified and quantified, including aldehydes, alcohols, terpenes, hydrocarbons, esters, ketones, acids, furans, phenols and others. E-nose results showed that W5S and W2W were representative sensors responding to coriander odor. Among all varieties, the number (21–30 species) and content (449.94–1050.55 μg/g) of aldehydes were the highest, and the most abundant analytes were (Z)-9-hexadecenal or (E)-2-tetratecenal, which accounted for approximately one-third of the total content. In addition, 37 components were determined the characteristic constituents with odor activity values (OAVs) ≥ 1, mainly presenting citrusy, fatty, soapy and floral smells. Hierarchical cluster analysis (HCA) and principal component analysis (PCA) could effectively distinguish different varieties. This study provided a crucial theoretical basis for flavor evaluation and quality improvement of coriander germplasm resources. •A total of 207 volatiles were identified and quantified in 40 coriander varieties.•The number and content of aldehydes were the highest in coriander.•37 potent volatiles (OAVs ≥1) mainly presented citrusy and fatty fragrances.•W5S and W2W were representative sensors responding to coriander odor.•Aroma profile of 40 coriander varieties could be distinguished by chemometrics.