Abstract
AbstractThe essential oil of freeze‐dried dill herb was isolated by hydrodistillation, solvent extraction, and CO2‐extraction and analysed by combination of GLC‐MS. Head‐space gas chromatography (HSGC) was also used for analysing dill volatiles. Fifty compounds were detected, but only the ten main components were chosen to facilitate the comparison of the methods. Each method gave a different composition for the volatiles of the dill herb. However, the best result was achieved by HSGC, in that the yield of 3,6‐dimethyl‐2,3,3a, 4,5,7a‐hexahydrobenzofuran, the most important aroma compound of the dill herb, was highest with HSGC. Hydrodistillation also was a reproducible and convenient method for analysing dill aroma.
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