Raghavan, B. and Abraham, K. O. and Shankaranarayana, M. L. and Koller, W. D. (1994) Studies on flavour changes during drying of dill (Anethum sowa Roxb.) leaves. Journal of Food Quality, 17 (6). pp. 457-466.
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Abstract
Indian dill (Anethum sowa Roxb.) is a popular herb widely used in culinary
preparations and is characterized by a persistent cineolic flavor. To study the
flavor quality of the fresh and dried herb, it was subjected to through-flow,
cross-flow, vacuum and freeze drying procedures. The volatile oils obtained from
the fresh and dried samples were examined by gas chromatography and gas
chromatography - mass spectrometry and the changes in their flavor compositions
determined. Seventeen compounds have been identified in Indian dill leaf
oil, of which (3-cubebene is being reported for the first time. The proximate
composition of the dried herb is also reported.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | herb, culinary preparations, flavor quality, dill |
| Subjects: | 500 Natural Sciences and Mathematics > 10 Plants > 06 Trees And Shrubs 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes |
| Divisions: | Plantation Products Spices and Flavour Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 08 May 2012 05:53 |
| Last Modified: | 08 May 2012 05:53 |
| URI: | http://ir.cftri.res.in/id/eprint/5615 |
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