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anethum_graveolens_l [2017/10/18 12:41] andreas |
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+ | [Evaluation of potent odorants in dill seed and dill herb (Anethum graveolens L.) by aroma extract dilution analysis., Blank, I., Grosch, W., Journal of food science, 56(1), 1991, 63-67] | ||
"The dependence of the characteristic odour note of dill herb on the concentration levels of five compounds, having the highest odour units in an extract obtained from the fresh material, was studied. (S)-α-Phellandrene was evaluated as the character-impact compound of the dill flavour which was rounded off by an additive effect of (3R, | "The dependence of the characteristic odour note of dill herb on the concentration levels of five compounds, having the highest odour units in an extract obtained from the fresh material, was studied. (S)-α-Phellandrene was evaluated as the character-impact compound of the dill flavour which was rounded off by an additive effect of (3R, | ||
- | [Sensory study on the character-impact flavour compounds of dill herb (Anethum graveolens L.). Imre Blank, Alina Sen, Werner Grosch, Food Chemistry, Volume 43, Issue 5, 1992, Pages 337–343] [[http:// | + | [Sensory study on the character-impact flavour compounds of dill herb (Anethum graveolens L.). Imre Blank, Alina Sen, Werner Grosch, Food Chemistry, Volume 43, Issue 5, 1992, Pages 337-343] [[http:// |
"While α-phellandrene, | "While α-phellandrene, |