Dill herb odorants

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. 

By AEDA the four odorants shown in Figure 9 were detected with the highest FD-factors in dill herb [33], A mixture of these compounds, dissolved in water at the same concentration ratios occurring in the herb (Table 16) very much resembled the typical odor of the dill herb. If (S)-a-phellandrene or the dill ether (B and A Fig. 9), respectively, were omitted, the mixture lost its typical odor note. On the contrary, omission of myristicin and methyl 3-methylbutanoate (D and C Fig. 9) did not significantly influence the overall dill herb aroma of the model mixture [33, 66], The data indicated that (S)-a-phellandrene and the dill ether are the character impact compounds of the dill herb. Since, on the basis of AEDA or calculation of OAVs further odorants have been shown to contribute to the dill herb flavor [33, 66], the results of the simulation experiments revealed that obviously the two monoterpenes are able to mask the flavor contributions of these compounds. 

Figure 9. Important odorants of dill herb A (3R,4S,8S)-3,9-epoxy-1-p-menthen, B (S)-a-phellandren, C methyl 2-methylbutanoate, D myristicin [33],...

AEDA and sensory studies show that (S)-a-phellandrene in combination with dill ether generate the aroma of dill herb /SO, 87]. An essential odorant of dill fmits is (S)-carvone, which smells like caraway ]86]. 

A 5-membered oxygen containing heterocycle fused to the cyclohexane ring is the characteristic structure of menthofuran and dill ether. Menthofuran is an atypical compound of pennyroyal oil Mentha pulegium) and appears in small amounts in mint oils. Dill ether is a major compound in the distilled oil from dill herb Anethum graveolens) providing the typical dUl odor. 

The mono- and sesquiterpenes in fruits (cf. 18.1.2.6) and vegetables (cf. 17.1.2.6), herbs and spices (cf. 22.1.1.1) and wine (cf. 20.2.6.9) are presented in Table 5.33. These compounds stimulate a wide spectrum of aromas, mostly perceived as very pleasant (examples in Table 5.34). The odor thresholds of terpenes vary greatly (Table 5.34). Certain terpenes occur in flavoring plants in such large amounts that in spite of relatively high odor thresholds, they can act as character impact compounds, e. g., S(+)-a-phellandrene in dill. 

---