Abstract
ABSTRACTThe 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.
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