Effect of Drying and Freeze-Drying on the Aroma of Dill — Anethum Graveolens CV Mammut

Abstract

Aroma compounds of fresh, freeze-dried and dried dill (Anethum graveolens L. cv Mammut) were isolated by solvent extraction with a mixture of n-pentane and diethyl ether followed by concentration and a clean-up procedure. Combined fused silica capillary gas chromatography-mass spectrometry was employed for identification of the aroma compounds. 70 volatile compounds were detected and 13 of them were identified: α-pinene, α-phellandrene, limonene, β-phellandrene, 3, 6-dimethyl-2,3,3a,4,5, 7a-hexahydrobenzofuran and myristicin as the major components. During both drying processes some not yet identified compounds increased in amounts. The almost total loss of the benzofuran derivative, one of the most abundant and important compounds in dill, was the largest change in the composition of the volatile constituents. The absolute amount of aroma compounds in freeze-dried dill was four times larger than in dried dill, while that in fresh dill was ten times larger.