Microgreens, young stem and leaves of growing plants, have recently been the subject of much interest due to their higher concentrations of nutritive and purported bioactive compounds in comparison to their mature plant counterparts. However, there is currently limited information available in relation to the flavour and sensory attributes of microgreen species, which may ultimately prove important in determining consumer acceptance. This paper reports the total phenolic, carotenoid and chlorophyll contents as well as the aroma volatile profile and sensory attributes of both mature and microgreen coriander. Microgreen coriander was shown to contain significantly higher levels of phenolic compounds, elevated concentrations of terpenes as the main aromatic compounds and a more intense bitter/sweet taste characteristics compared to the mature coriander
