SENSORY STUDY ON THE CHARACTER-IMPACT FLAVOR COMPOUNDS OF DILL HERB (ANETHUM-GRAVEOLENS-L)

被引：34

作者：

BLANK, I ^{[1
]}

SEN, A ^{[1
]}

GROSCH, W ^{[1
]}

机构：

[1] DEUTSCH FORSCH ANSTALT LEBENSMITTELCHEM,LICHTENBERGSTR 4,W-8046 GARCHING,GERMANY

来源：

FOOD CHEMISTRY | 1992年 / 43卷 / 05期

关键词：

D O I：

10.1016/0308-8146(92)90305-L

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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)-alpha-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-p-menthene (dill ether). The contributions of myristicin, methyl 2-methylbutanoate and (R)-limonene to the dill flavour appeared less significant.

引用

页码：337 / 343

页数：7

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