AROMA CHARACTERISTICS OF DILL SEEDS VARIETIES GROWN IN POLAND.

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.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.