EVALUATION OF FLAVOR CHARACTERISTIC COMPOUNDS IN DILL HERB ESSENTIAL OIL BY SENSORY ANALYSIS AND GAS-CHROMATOGRAPHY

Oils obtained from different growth stages of dill were categorized in to three groups by a quality rating test of their aromas. The aroma of oil corresponding to 50% fruit formation was the most favored. Accord ing to the odor assessment of each volatile compound by the sniffing m ethod of gas chromatography, alpha-phellandrene, 3,9-epoxy-1-p-menthen e, myristicin, beta-myrcene, and (Z)-dihydrocarvone were the preferred components, while (E)-dihydrocarvone and elemicin were the least favo red. A regression equation, which included myristicin and elemicin, co uld explain the differences among the five kinds of oil.