Journal of Food Science · 1991 · 101 citations · 14 references
AgricultureBotanyPlant SciencesEthnobotanyPlant BiochemistryPlant PhysiologyAroma CompoundsAroma EvaluationVolatile Aroma AnalysisVolatile Compound ProfilingVolatile Organic CompoundsVolatile Substance AnalysisAroma Compound AnalysisAroma Compound IdentificationAroma QuantificationOdorant DetectionVolatile Aroma FormationVolatile Compound Analysis
ABSTRACT The volatile components of dill seed and herb were analyzed by gas chromatography‐olfactometry which revealed the odorants having highest odor‐activity value (ratio of concentration to odor threshold). (+)‐(4S)‐Carvone was the predominent odorant of dill seed. (+)‐(3R,4S,8S)‐3,9‐Epoxy‐1‐p‐menthene, methyl 2‐methylbutanoate, (+)‐(4S)‐α‐phellandrene and myristicin were the most important odorants of dill herb. Calculation of odor‐activity values on the basis of quantitative and odor threshold data confirmed results of the aroma extract dilution analysis.
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