Abstract
ABSTRACTSorption isotherms, color and sensory quality of the dill herb (Anethum graveolens L.) were determined over a 2‐yr period in experiments investigating the effects of packaging and storage temperature and time for air‐dried and freeze‐dried dill. The intensity scoring of odor and taste was significantly (p < 0.01) poorer for the dried dills than for frozen dill. Drying with heated air and the subsequent deteriorative processes essentially altered the odor and taste. In the case of freeze‐dried dill the storage conditions were important; when storage was at room temperature (23°C) the intensity of the odor and taste was better preserved in vacuum packages than in glass jars or paper bags.
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