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Evaluation of Potent Odorants in Dill Seed and Dill Herb (Anethum graveolens L.) by Aroma Extract Dilution Analysis
Author(s) -
BLANK I.,
GROSCH W.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb07976.x
Subject(s) - anethum graveolens , aroma , odor , herb , carvone , chemistry , gas chromatography , dilution , olfactometer , food science , traditional medicine , chromatography , botany , medicinal herbs , essential oil , biology , organic chemistry , limonene , medicine , ecology , thermodynamics , physics , host (biology)
The volatile components of dill seed and herb were analyzed by gas chromatography‐olfactometry which revealed the odorants having highest odor‐activity value (ratio of concentration to odor threshold). (+)‐(4S)‐Carvone was the predominent odorant of dill seed. (+)‐(3R,4S,8S)‐3,9‐Epoxy‐1‐p‐menthene, methyl 2‐methylbutanoate, (+)‐(4S)‐α‐phellandrene and myristicin were the most important odorants of dill herb. Calculation of odor‐activity values on the basis of quantitative and odor threshold data confirmed results of the aroma extract dilution analysis.