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anethum_graveolens_l [2016/01/30 13:27] andreas |
anethum_graveolens_l [2017/10/18 12:50] (aktuell) andreas |
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[Composition and content of aroma compounds in dill, Anethum graveolens L., at three different growth stages., Huopalahti, R., Linko, R.R., Journal of Agricultural and Food Chemistry, Vol.31(2), 1983, 331-333] | [Composition and content of aroma compounds in dill, Anethum graveolens L., at three different growth stages., Huopalahti, R., Linko, R.R., Journal of Agricultural and Food Chemistry, Vol.31(2), 1983, 331-333] | ||
- | {{: | + | Main aroma compounds of fresh dill were α-phellandrene |
+ | "So freeze-drying is superior to air-drying in dill processing." | ||
+ | [Huopalahti, | ||
- | "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. | + | | {{: |
- | [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:// | + | |
+ | " | ||
+ | [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, | ||
+ | [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, | ||
Zeile 39: | Zeile 46: | ||
Dosage. As infusion, 1-2g chipped or crushed seeds per cup (150ml) water, thrice daily. [BI, BHP83] Essential oil: 0.1-0.3g as daily dose. \\ | Dosage. As infusion, 1-2g chipped or crushed seeds per cup (150ml) water, thrice daily. [BI, BHP83] Essential oil: 0.1-0.3g as daily dose. \\ | ||
[Medicinal Plants of the World. Ben-Erik Van Wyk and Michael Wink, Pretoria 2004] | [Medicinal Plants of the World. Ben-Erik Van Wyk and Michael Wink, Pretoria 2004] | ||
+ | |||
+ | Among the volatile components of dill seed analyzed by gas chromatography-olfactometry, | ||
+ | [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] | ||
" | " | ||
[Chiral GC analysis of (S)(+)‐and (R)(−)‐carvone with high enantiomeric purity in caraway, dill and spearmint oils., Ravid, U., Putievsky, E., Katzir, I., Weinstein, V., Ikan, R., Flavour and fragrance journal, 7(5), 1992, 289-292] | [Chiral GC analysis of (S)(+)‐and (R)(−)‐carvone with high enantiomeric purity in caraway, dill and spearmint oils., Ravid, U., Putievsky, E., Katzir, I., Weinstein, V., Ikan, R., Flavour and fragrance journal, 7(5), 1992, 289-292] | ||
- | {{: | + | | {{: |
"GC-MS studies on essential oil resulted in the identification of 35 components, which account for the 98.9% of the total amount. The major component was carvone (55.2%) followed by limonene (16.6%), dill apiole (14.4%), and linalool (3.7%). The analysis of acetone extract showed the presence of 25 components, which account for 94.5% of the total amount. The major components were dill apiole (43.2%), linoleic acid (23.1%), trans-anethole (11.0%), 2-propanone 1-(4-methoxyphenyl) (4.6%), carvone (3.1%), p-anisaldehyde (2.7%), and myristicin (1.5%)." | "GC-MS studies on essential oil resulted in the identification of 35 components, which account for the 98.9% of the total amount. The major component was carvone (55.2%) followed by limonene (16.6%), dill apiole (14.4%), and linalool (3.7%). The analysis of acetone extract showed the presence of 25 components, which account for 94.5% of the total amount. The major components were dill apiole (43.2%), linoleic acid (23.1%), trans-anethole (11.0%), 2-propanone 1-(4-methoxyphenyl) (4.6%), carvone (3.1%), p-anisaldehyde (2.7%), and myristicin (1.5%)." | ||
[Singh, G., Maurya, S., de Lampasona, M.P. and Catalan, C. (2005), Chemical Constituents, | [Singh, G., Maurya, S., de Lampasona, M.P. and Catalan, C. (2005), Chemical Constituents, | ||
- | {{: | + | {{: |
Thomé, | Thomé, | ||
[[http:// | [[http:// | ||
+ | |||
+ | {{http:// | ||
+ | Anethum graveolens \\ © Rolf Marschner (2010), | ||
+ | [[http:// |