The content and composition of aroma compounds in three different cultivars of dill,Anethum grapeolens L.

Abstract

The content and composition of aroma compounds in the three dill cultivars Dura Sv, Dukat OE and Mammut WW at an early stage of maturity (before bud formation) were studied during two seasons at two different localities in Finland. The aroma compounds were isolated by solvent extraction and the concentrated extracts were analysed by capillary GC-MS. Great differences in the total aroma content were found between the three cultivars. Dura gave the best results (2,200 mg/kg fresh weight, 1.1 % of dry weight), 2- to 3-fold compared with the two other cultivars. Although 22 aroma compounds were identified the amounts of only five main components α-phellandrene, 3,6-dimethyl-2,3,3a,4,5,7a-hexahydrobenzofuran, β-phellandrene, limonene and p-cymene were compared in the three cultivars. They composed of 70–90% of the total aroma compounds. In all cultivars α-phellandrene and the benzofuranoid were the major components. Theircontents were highest in the Dura cultivar (680 and 1,110 mg/kg of fresh dill, respectively). The selection of cultivars is the best way to improve the quality of the dill herb.