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Studies on flavour changes during drying of dill (Anethum sowa Roxb.) leaves.

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.com/id/eprint/5615

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