Evaluation of flavor characteristic compounds in dill herb essential oil by sensory analysis and gas chromatography
1995
Pino, J.A. | Rosado, A. | Goire, I. | Roncal, E.
Oils obtained from different growth stages of dill were categorized into three groups by a quality rating test of their aromas. The aroma of oil corresponding to 50% fruit formation was the most favored. According to the odor assessment of each volatile compound by the sniffing method of gas chromatography, alpha-phellandrene, 3,9-epoxy-1-p-menthene, myristicin, beta-myrcene, and (Z)-dihydrocarvone were the preferred components, while (E)-dihydrocarvone and elemicin were the least favored. A regression equation, which included myristicin and elemicin, could explain the differences among the five kinds of oil.
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