AROMA CHARACTERISTICS OF DILL SEEDS VARIETIES GROWN IN POLAND.
 
More details
Hide details
 
Pol. J. Food Nutr. Sci. 1998;48(2):181–192
KEYWORDS
ABSTRACT
Aroma of dill seeds was analyzed by gas chromatography-mass spectrometry and sensory methods. Seven different varieties of dill grown in Poland in three experimental stations and from three harvest years were investigated to observe genetic variation and differences between place and years of crop. Several compounds were identified in the essential oils obtained by distillations/extraction method: α-pinene, α-phellandrene, p-cymene, limonene, terpinen-4-ol, dihydrocarvone, carvone, eugenol and vanillin. Two main aroma compounds: carvone and limonene amounted to 90-96% of total volatiles content. The significant influence of the variety on the content of carvone and limonene as well as total volatiles was stated. The sensory analysis revealed rather great differentiation in the sensory odour profile between the varieties.
ISSN:1230-0322