Abstract
The dependence of the characteristic odour note of dill herb on the concentration levels of five compounds, having the highest odour units in an extract obtained from the fresh material, was studied. ( S)-α-Phellandrene was evaluated as the character-impact compound of the dill flavour which was rounded off by an additive effect of (3 r, 4 S, 8 S)-3,9-epoxy-1-menthene (dill ether). The contributions of myristicin, methyl 2-methylbutanoate and ( R)-limonene to the dill flavour appeared less significant.
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