Anethum graveolens

Lisiewska, Z., Kmiecik, W., and Shnpski, J., Contents of chlorophylls and carotenoids in frozen dill effect of nsahle part and pre-treatment on the content of chlorophylls and carotenoids in frozen diU (Anethum graveolens L.), depending on the time and temperature of storage. Food Chem., 84, 511, 2004. [Pg.210]

Blank I, Grosch W, Evaluation of potent odorants in dill seed and dill herb Anethum graveolens L.) by aroma extract dilution analysis,Sci 56 63-67, 1991. [Pg.181]

Dill oil is obtained from the dill plant, Anethum graveolens L. (Apiaceae), in two different forms ... [Pg.193]

Spirit drinks which are produced by flavouring ethyl alcohol of agricultural origin with distillates of caraway or dill are called akvavit or aquavit and mainly come from Denmark and Scandinavia these spirits are flavoured using neutral alcohol distillates of caraway (Carvum carvi) and/or dill Anethum graveolens) the use of essential oils is prohibited. The impact compounds of these spirits are f+j-carvone and anethol. [Pg.232]

Mentha rotundifolia), basil (Ocimum basilicum), rosemary (Rosemarinus officinalis), sage (Salvia officinalis), and dill (Anethum graveolens) [Shan et al., 2005],... [Pg.13]

Dill Anethum graveolens (Umbelliferae/Apiaceae) ripe fruit... [Pg.180]

Dill Seed Oil, European Type, occurs as a pale yellow to light yellow liquid with a caraway odor and flavor. It is the volatile oil obtained by steam distillation from the cmshed, dried fruit or seeds of Anethum graveolens L. (Fam. Umbelliferae). It is soluble in most fixed oils and in mineral oil. It is soluble, with slight opalescence, in propylene glycol, but it is practically insoluble in glycerin. [Pg.139]

Oleoresin Dillseed Obtained by the solvent extraction of the dried seeds of Anethum graveolens L. (Fam. Umbelliferae) as a brown or green liquid. [Pg.447]

Different plants including spearmint (Mentha spicata L ), rosemary (Rosmarinus officinalis L.), dill (Anethum graveolens L.), clary sage (Salvia sclarea L.) and chamomile (Matricaria chamomilla L.) were extracted with CO2 in a high pressure apparatus with 5 L extractor vessel volume. Fractionation of extracts was carried out by releasing the separation pressure at two stages. The extracts were separated into essential oil rich oil and fatty/waxy products. The extracts were collected as separate samples successively in time. The extraction with carbon dioxide was compared to conventional steam distillation (essential oils) and to Soxhlet extraction with hexane (fatty oils). [Pg.357]

Ammi visnage, Anethum graveolens (Apiaceae), Dionysia spp., Primula malacoides, P. pulverulenta (Primulaceae) [leaf],... [Pg.169]

Anethofuran Anethum graveolens (dill oil), Carum carvi OD-R... [Pg.421]

S )-Carvone Anethum graveolens dill seed oil), Carum OD-R (caraway) [antiseptic,... [Pg.422]

Limonene Anethum graveolens, Apium graveolens OD-R (citrus, orange)... [Pg.425]

Limonene Anethum graveolens, Carum carvi (Apiaceae), OD-R (less citrus, more... [Pg.426]

Flavone Ammi uisnaga, Anethum graveolens ECMOX (COX, 5-LOX) [AI,... [Pg.464]

Flavone Ammi visnaga, Anethum graveolens AROM (49 68) [22] (COX,... [Pg.473]

Flavone (= 2-Phenyl-1,4- Ammi visnaga, Anethum graveolens diuretic, hypotensive cell cycle inhibition (at 20-40)] ARH-R (AD-R, COX, 5-LOX... [Pg.478]

Esculetin (= Aesculetin (Rosaceae), Camellia sinensis (Theaceae) Anethum graveolens (Apiaceae), AR (rat lens) (0.1-1),... [Pg.639]

Cankur, O. et al. Selenium speciation in dill (Anethum graveolens L.) by ion-pairing reversed phase and cation exchange HPLC with ICP-MS detection. Talanta 2006, 70, 784-790. [Pg.92]

PROP From steam distillation of the salks, leaves, and seeds of Anethum graveolens h. Yellowish liquid. D 0.884-0.900, reft index ... [Pg.516]

Mentha x piperita) oil), (-)-isopulegone (E16) (in oil of Mentha pulegium), (—)-piperitone (El7) (in Eucalyptus oil), and (+)-carvone (E18) (in ripe fruits of dill Anethum graveolens, Umbelliferae) and caraway (Carum carvi, Umbelliferae)). [Pg.481]

The estimation of the sensory properties of (+)-limonene, (-) and (+)-a-phellandrene in the context of their effect on the flavour of dill herb (Anethum graveolens L.) was also carried out [57-59]. [Pg.379]

See also in sourсe #XX -- [ Pg.175 ]

See also in sourсe #XX -- [ Pg.15 , Pg.169 , Pg.351 , Pg.381 , Pg.387 , Pg.399 , Pg.404 , Pg.427 , Pg.480 , Pg.498 , Pg.503 , Pg.510 , Pg.529 ]

See also in sourсe #XX -- [ Pg.180 ]

See also in sourсe #XX -- [ Pg.379 ]

See also in sourсe #XX -- [ Pg.7 , Pg.27 , Pg.29 , Pg.83 , Pg.108 , Pg.109 , Pg.379 ]

See also in sourсe #XX -- [ Pg.7 , Pg.108 , Pg.109 ]

See also in sourсe #XX -- [ Pg.379 ]

See also in sourсe #XX -- [ Pg.49 , Pg.76 ]

See also in sourсe #XX -- [ Pg.241 ]

See also in sourсe #XX -- [ Pg.251 ]

See also in sourсe #XX -- [ Pg.382 ]

See also in sourсe #XX -- [ Pg.308 ]

See also in sourсe #XX -- [ Pg.316 ]

See also in sourсe #XX -- [ Pg.244 ]

Big Chemical Encyclopedia

Chemical substances, components, reactions, process design ...