Abstract
ABSTRACT3,6‐Dimethyl‐2,3,3a,4,5,7a‐hexahydrobenzofuran, one of the major aroma compounds in the dill herb, was isolated from the flowering dill and its stability in aqueous buffer solutions in the pH range 2 ‐ 8 at different temperatures between 5 and 100°C was tested. The decomposition followed first‐order kinetics and was dependent on the pH of the solution. The studied compound had maximal stability at pH 4. The half‐life of the benzofuranoid at 20°C and pH 4 was 122 days.
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