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Indian dill (Anethum sowa Roxb.) is a popular herb widely used in culinarypreparations and is characterized by a persistent cineolic flavor. To study the flavor quality of the fresh and dried herb, it was subjected to through-flow, cross-flow, vacuum andfreeze drying procedures. The volatile oils obtained from the fresh and dried samples were examined by gas chromatography and gas chromatography -mass spectrometry and the changes in their flavor compositions determined. Seventeen compounds have been identifed in Indian dill leaf oil, of which P-cubebene is being reported for the first time. The proximate composition of the dried herb is also reported.

The volatile composition of the wild edible mushroom species Hygrophorus chrysodon, Hygrophorus eburneus and Hygrophorus russocoriaceus was analysed by headspace-solid phase microextraction combined with gas chromatography-mass spectrometry. Forty-five volatile compounds were detected, including alcohols, aldehydes, ketones, hydrocarbons, esters and terpenes. The most abundant compounds in the three species were 3-methyl butanal, hexanal, p-cymene, 3-octanone, 1-octen-3-one, 3-octanol, 1-octen-3-ol and benzoic acid methyl ester. The concentration of eight-carbon (C 8 ) compounds relative to the total volatiles varied widely ranging from 24.14% to 61.41% among the three species. Finally, the presence of sesquiterpenes only in Hygrophorus russocoriaceus, confirms the characteristic distinctive cedar odour of this species.