| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| anethum_graveolens_l [2017/10/18 10:45] – andreas | anethum_graveolens_l [2017/10/18 10:50] (aktuell) – andreas |
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| 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. \\ | 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." \\ | "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.] | [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.] |
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| |{{:phellandrene_S_alpha.jpg|(S)-α-phellandrene}} \\ [[http://www.leffingwell.com/chirality/alpha-phellandrene.htm|(S)-α-phellandrene]] | {{:dillether.jpg|dill ether}} \\ [[http://www.leffingwell.com/chirality/dillether.htm|dill ether]] | | | {{: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) | |
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| "(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." \\ | "(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." \\ |
