Zusammenfassung
Der Gehalt und die Zusammensetzung der Aromastoffe in drei Züchtungen von Dill, Dura Sv, Dukat OE und Mammut WW, wurden zwei Jahre lang an zwei Orten in Finnland während der frühen Stufe der Reife (vor der Knospen-Formation) studiert. Die Aromastoffe wurden durch Lösungsmittelextrahierung isoliert und die konzentrierten Extrakte mit Capillar-GC-MS analysiert. Zwischen den drei Sorten wurden große Unterschiede im Gehalt des Gesamtaromas festgestellt. Der Aromagehalt von Dura (2 200 mg/kg frischer Dill, 1,1 % der Trockensubstanz) war zwei- bis dreimal höher als beiden anderen Sorten. Obwohl 22 Aromastoffe identifiziert wurden wurde der Gehalt von nur fünf Hauptkomponenten, α-Phellandren, 3,6-Dimethyl-2,3,3a,4,5,7a-hexahydrobenzofuran, β-Phellandren, Limonen und p-Cymen, in den drei Sorten miteinander verglichen. In allen Sorten waren α-Phellandren und das Benzofuranoid die Hauptkomponente. Ihre Gehalte waren am höchsten in der Sorte Dura (680 und 1 110 mg/kg frischer Dill). Die Auswahl der Sorten ist das beste Mittel, die Qualität des Dills zu verbessern.
Summary
The content and composition of aroma compounds in the three dill cultivars Dura Sv, Dukat OE and Mammut WW at an early stage of maturity (before bud formation) were studied during two seasons at two different localities in Finland. The aroma compounds were isolated by solvent extraction and the concentrated extracts were analysed by capillary GC-MS. Great differences in the total aroma content were found between the three cultivars. Dura gave the best results (2,200 mg/kg fresh weight, 1.1 % of dry weight), 2- to 3-fold compared with the two other cultivars. Although 22 aroma compounds were identified the amounts of only five main components α-phellandrene, 3,6-dimethyl-2,3,3a,4,5,7a-hexahydrobenzofuran, β-phellandrene, limonene and p-cymene were compared in the three cultivars. They composed of 70–90% of the total aroma compounds. In all cultivars α-phellandrene and the benzofuranoid were the major components. Theircontents were highest in the Dura cultivar (680 and 1,110 mg/kg of fresh dill, respectively). The selection of cultivars is the best way to improve the quality of the dill herb.
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Huopalahti, R. The content and composition of aroma compounds in three different cultivars of dill,Anethum grapeolens L.. Z Lebensm Unters Forch 181, 92–96 (1985). https://doi.org/10.1007/BF01042567
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DOI: https://doi.org/10.1007/BF01042567