Description
What it is. Coriander essential oil obtained by steam distillation of the fruits of Coriandrum sativum L. It is a liquid product, characterised notably by its linalool content (phytochemical marker), together with α-pinene, γ-terpinene, camphor and geranyl acetate.
What it is for. This essential oil falls under the functional group of flavouring compounds (sensory additives) and is authorised for all animal species. It is generally used for its flavouring properties, providing a characteristic odour and taste note to compound feed. Its use relates to palatability rather than direct nutritional input.
Points to watch. As a group 2b flavouring substance, it must be used in accordance with the analytical specifications of the annex (linalool, α-pinene, γ-terpinene, camphor, geranyl acetate, d-limonene, geraniol, myrcene, α-terpineol at maximum 1 %). The composition of the essential oil may vary depending on botanical origin and distillation process, which justifies quality control upon receipt.
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