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Studies on the essential oils of dill herb, Anethum graveolens L.
Author(s) -
Huopalahti R.,
Lahtinen R.,
Hiltunen R.,
Laakso I.
Publication year - 1988
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.2730030307
Subject(s) - anethum graveolens , aroma , herb , essential oil , chemistry , gas chromatography , extraction (chemistry) , traditional medicine , carvone , solvent extraction , chromatography , limonene , medicinal herbs , food science , medicine
The essential oil of freeze‐dried dill herb was isolated by hydrodistillation, solvent extraction, and CO 2 ‐extraction and analysed by combination of GLC‐MS. Head‐space gas chromatography (HSGC) was also used for analysing dill volatiles. Fifty compounds were detected, but only the ten main components were chosen to facilitate the comparison of the methods. Each method gave a different composition for the volatiles of the dill herb. However, the best result was achieved by HSGC, in that the yield of 3,6‐dimethyl‐2,3,3a, 4,5,7a‐hexahydrobenzofuran, the most important aroma compound of the dill herb, was highest with HSGC. Hydrodistillation also was a reproducible and convenient method for analysing dill aroma.