Dill Ether Research Articles

Sensory study on the character-impact flavour compounds of dill herb ( Anethum graveolens L.)

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.

Constituents of Dill (Anethum graveolensL.) with Sensory Importance

ABSTRACT The composition of the headspace of dill herb, a C02 extract of dill herb, dillweed oil and dillseed oil (Anethum graveolens) were compared both chemically and organoleptically. Using GC/MS as the method of chemical analysis the oils were found to be rich in limonene and carvone. In contrast the dill herb headspace was found to be rich in monoterpene hydrocarbons, while the C02 extract was rich in α-phellandrene and dill ether. Dill ether was found to be the most important compound with respect to the aroma of dill herb, seeds, etc. The absolute configuration of dill ether was determined to be(3R,8S,9R)-3,9-epoxy-p-menth-l-ene.