Evaluation of Flavor Characteristic Compounds in Dill Herb Essential Oil by Sensory Analysis and Gas Chromatography

Pino, Jorge A.; Rosado, Arîstides; Goire, Isabel; Roncal, Elda

doi:10.1021/jf00053a034

Cited by 24 publications

(16 citation statements)

References 3 publications

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“…This experimental finding is supported by previous studies by Vokk et al and Radulescu et al , who reported that α ‐phellandrene, β ‐phellandrene and dill ether were the main compounds of dill essential oil. Pino et al and Callan et al reported that the properties of dill oil depend largely on the proportions of carvone and α ‐phellandrene. The odor of carvone is described as caraway‐like and cooling, while α ‐phellandrene can be described as dill‐like, fragrant and fresh.…”

Section: Resultsmentioning

confidence: 99%

Irrigation dose and plant density affect the volatile composition and sensory quality of dill (Anethum graveolensL.)

El-Zaeddi

Martínez-Tomé

Calín-Sánchez

et al. 2016

J. Sci. Food Agric.

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Section: Resultsmentioning

confidence: 99%

Irrigation dose and plant density affect the volatile composition and sensory quality of dill (Anethum graveolensL.)

El-Zaeddi

Martínez-Tomé

Calín-Sánchez

et al. 2016

J. Sci. Food Agric.

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“…Dihydrocarvones have an important function as aroma-active components in dill herb (Pino et al, 1995).…”

Section: Resultsmentioning

confidence: 99%

“…Odor thresholds of 1,8-cineole, linalool, hexanal, and dodecanal were approximately 1-9 ppb. Diisopropyl disulfide, 2,6- Tamura et al, 2001; c) Padrayuttawat et al, 1997;d) Blank & Grosh, 1991;e) Tamura et al, 1999. L, OISϽ5%.…”

Section: Potent Odor Components Of Sudachi Essential Oil From Mse By mentioning

confidence: 99%

Trace Volatile Components in Essential Oil of Citrus sudachi by Means of Modified Solvent Extraction Method

Mookdasanit

Tamura

Yoshizawa

et al. 2003

FSTR

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Sixty-five grams of sudachi (Citrus sudachi Hort. ex Shirai) essential oil from 18 kg of peel was isolated by a modified solvent extraction (MSE) in a semi-preparative scale with a hand-screw pressing instrument and a solution of pentane and dichloromethane. Twenty-four compounds were newly identified. The essential oil retained its original aroma without any off-flavor. The odor character of sudachi essential oil prepared by MSE method was described by means of odor impact spectra (OIS). The combination of preparing a large quantity of the oil and the OIS method enabled clarification of the potent aroma components. Thus, (E,E)-␣-farnesene, (E)-␤-farnesene, diisopropyl disulfide, cumin aldehyde and dill ether were newly selected as the aroma-active compounds.

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“…Literature data concerning the chemical composition of dill are scarce, practically non-existent with respect to its green parts, besides a few works by Lisiewska et al 2004a,b andSłupski et al 2005. Exceptionally abundant sources of data concern only volatile oils in dill seeds or in whole plants with umbels (Porter et al 1983;Wall and Friesen 1986;Strunz et al 1992;Pino et al 1995).…”

Section: Introductionmentioning

confidence: 99%

Content of Basic Components and Volatile Oils in Green Dill as Depending on the Height and Usable Parts of Plants

Lisiewska

Kmiecik

Słupski

2007

Journal of Food Quality

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The aim of the present study was to establish the content of basic chemical components (dry matter, ash, reducing sugars, total sugars, starch, dietary fiber, total nitrogen, protein nitrogen, ascorbic acid, titratable acidity) and volatile oils in dill plants. The investigated material consisted of the following parts of dill plants: leaf blade, petiole, whole leaf, stem and whole plants harvested at the plant height of 20, 30, 40, 50 and 60 cm. Differences in the level of the analyzed components depending on the part of dill plants to a great degree exceeded these depending on the plant height. The highest content of all components was ascertained in the leaf blade. The smallest contents of dry matter, ash, starch, dietary fiber, total nitrogen and protein nitrogen, total acids and L‐ascorbic acid were found in the stem, and of sugars and volatile oils in the petiole. With the growth of plants, all analyses showed decreasing tendencies in the content of ash, total nitrogen and protein nitrogen, variation in the level of dry matter, sugars, starch and L‐ascorbic acid, and an increasing tendency in the content of dietary fiber, total acids and volatile oils, with the exception of stems, where the level of volatile oils was stable.

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Evaluation of Flavor Characteristic Compounds in Dill Herb Essential Oil by Sensory Analysis and Gas Chromatography

Cited by 24 publications

References 3 publications

Irrigation dose and plant density affect the volatile composition and sensory quality of dill (Anethum graveolensL.)

Irrigation dose and plant density affect the volatile composition and sensory quality of dill (Anethum graveolensL.)

Trace Volatile Components in Essential Oil of Citrus sudachi by Means of Modified Solvent Extraction Method

Content of Basic Components and Volatile Oils in Green Dill as Depending on the Height and Usable Parts of Plants

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