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anethum_graveolens_l [2016/01/30 13:37]
andreas 		anethum_graveolens_l [2017/10/18 12:50] (aktuell)
andreas
Zeile 18: Zeile 18:
 [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]
  
-{{:dill_odor.jpg|}}   (S)-α-Phellandrene (left),   dill ether (right)+Main aroma compounds of fresh dill were α-phellandrene (1980mg/kg), dill ether (398mg/kg), β-phellandrene (275mg/kg), and limonene (100mg/kg). Air-drying and freeze-drying led to severe losses of all aroma compounds, especially of α-phellandrene and dill ether. Aroma content of freeze-dried dill was lower than 10% than of fresh herb, but about four-fold  that of dried dill. \\ 
 +"So freeze-drying is superior to air-drying in dill processing." \\ 
 +[Huopalahti, R., & Kesälahti, E. (1985). Effect of Drying and Freeze-Drying on the Aroma of Dill - Anethum Graveolens CV Mammut. In Essential Oils and Aromatic Plants (pp. 179-184). Springer Netherlands.]
  
-"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. [[http://www.chemspider.com/Chemical-Structure.391432.html|(S)-α-Phellandrene]] was evaluated as the character-impact compound of the dill flavour which was rounded off by an additive effect of (3R,4S,8S)-3,9-epoxy-1-menthene ([[https://de.wikipedia.org/w/index.php?title=Anethofuran|dill ether]]). The contributions of myristicin, methyl 2-methylbutanoate and (R)-limonene to the dill flavour appeared less significant." \\ +| {{:dillether.jpg|dill ether}} \\ (3R,4S,8S)-3,9-epoxy-1-p-menthene \\ [[http://www.leffingwell.com/chirality/dillether.htm|dill ether]] |{{:phellandrene_S_alpha.jpg|(S)-α-phellandrene}} \\ [[http://www.leffingwell.com/chirality/alpha-phellandrene.htm|(S)-α-phellandrene]] | {{:myrapi.jpg|}} \\ myristicin (R=H) |  
-[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://www.imreblank.ch/FC_1992_43_337.pdf]]+ 
 +"(3R,4S,8S)-3,9-Epoxy-1-p-menthene, methyl 2-methylbutanoate, (+)-(4S)-α-phellandrene and myristicin were the most important odorants of dill herb." \\ 
 +[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,4S,8S)-3,9-epoxy-1-menthene (dill ether). The contributions of myristicin, methyl 2-methylbutanoate and (R)-limonene to the dill flavour appeared less significant." \\ 
 +[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://www.imreblank.ch/FC_1992_43_337.pdf]]
  
 "While α-phellandrene, β-phellandrene, dill ether and carvone occur enantiomerically pure in all investigated plant parts and during all stages of maturity, both enantiomers of limonene are detected." \\ "While α-phellandrene, β-phellandrene, dill ether and carvone occur enantiomerically pure in all investigated plant parts and during all stages of maturity, both enantiomers of limonene are detected." \\
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, (+)-(4S)-carvone was the predominent odorant. \\
 +[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]
  
 "(S)(+)-Carvone with high enantiomeric purity was detected in the seed and herb oils of caraway and dill." \\ "(S)(+)-Carvone with high enantiomeric purity was detected in the seed and herb oils of caraway and dill." \\
 [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]
  
-| {{:carvone_s.jpg| (S)-(+)-carvone }} \\ [[http://www.thegoodscentscompany.com/data/rw1007121.html|(S)-(+)-carvone]] | {{:dillapiole.jpg| dillapiole}} \\ [[http://www.thegoodscentscompany.com/data/rw1019661.html|dillapiole]] |+| {{:carvone_s.jpg| (S)-(+)-carvone }} \\ [[http://www.thegoodscentscompany.com/data/rw1007121.html|(S)-(+)-carvone]] | {{:dillapiole.jpg| dill apiole}} \\ [[http://www.thegoodscentscompany.com/data/rw1019661.html|dill apiole]] |
  
 "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, Antimicrobial Investigations, and Antioxidative Potentials of Anethum graveolens L. Essential Oil and Acetone Extract: Part 52. Journal of Food Science, 70: M208–M215. ] [Singh, G., Maurya, S., de Lampasona, M.P. and Catalan, C. (2005), Chemical Constituents, Antimicrobial Investigations, and Antioxidative Potentials of Anethum graveolens L. Essential Oil and Acetone Extract: Part 52. Journal of Food Science, 70: M208–M215. ]
  
-{{:anethum_graveolens.jpg?500}} \\+{{:anethum_graveolens.jpg?600}} \\
 Thomé,O.W., Flora von Deutschland Österreich und der Schweiz, Tafeln, vol.3, t.378 (1885) \\ Thomé,O.W., Flora von Deutschland Österreich und der Schweiz, Tafeln, vol.3, t.378 (1885) \\
 [[http://plantgenera.org/species.php?id_species=63277]] [[http://plantgenera.org/species.php?id_species=63277]]
 +
 +{{http://www.botanische-spaziergaenge.at/Bilder/Lumix_5/P1340685.JPG}} \\
 +Anethum graveolens \\ © Rolf Marschner (2010),  
 +[[http://botanische-spaziergaenge.at/viewtopic.php?f=120&t=2326| www.botanische-spaziergaenge.at]]
anethum_graveolens_l.1454157467.txt.gz · Zuletzt geändert: 2016/01/30 13:37 von andreas

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