Aroma constituents of shade-dried aerial parts of Iranian dill (Anethum graveolens L.) and savory (Satureja sahendica Bornm.) by solvent-assisted flavor evaporation technique

AMANPOUR A., KELEBEK H., SELLİ S.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, vol.11, no.3, pp.1430-1439, 2017 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 11 Issue: 3
  • Publication Date: 2017
  • Doi Number: 10.1007/s11694-017-9522-5
  • Journal Name: JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1430-1439
  • Keywords: Aroma profile, SAFE technique, GC-MS, Dill (Anethum graveolens L.), Savory (Satureja sahendica Bornm.), ESSENTIAL OIL, ANTIMICROBIAL ACTIVITY, CHEMICAL-COMPOSITION, VOLATILE OIL, COMPONENTS, EXTRACTION, CORIANDER, ODORANTS, QUALITY, GROWTH
  • Çukurova University Affiliated: Yes

Abstract

The aroma profile of shade-dried aerial part from Iranian dill (Anethum graveolens L.) and Savory (Satureja sahendica Bornm.) plants was analyzed by the gas chromatography-mass spectrometry (GC-MS) and gas chromatography-flame ionization detector (GC-FID). For the first time in these aromatic plants, the solvent-assisted flavour evaporation (SAFE) extraction method with dichloromethane was used prior to GC-MS. A total of 40 and 26 aroma compounds was identified in dill and savory. Dill contained 271.52 mu g/g total amount of aroma compounds, which included terpenes (28), aldehydes (3), alcohol (1), acids (3), volatile phenols (3), ketone (1) and norisoprenoid (1). Savory possessed 10,547.16 mu g/g total amount of aroma compounds, including terpenes (20), alcohol (1) and volatile phenols (5). Of all aroma compounds detected in both plants, terpenes were quantitatively the most dominant aroma volatiles. In the overall aroma volatiles, alpha-phellandrene (160.0 mu g/g) together with sabinene (26.5 mu g/g), D-carvone (16.2 mu g/g), DL-limonene (12.3 mu g/g) and dill ether (7.8 mu g/g) in dill and gamma-terpinene (6236.83 mu g/g) along with carvacrol (3239.19 mu g/g), alpha-pinene (267.08 mu g/g), alpha-thujene (219.36 mu g/g) and beta-bisabolene (130.8 mu g/g) in savory were the major compounds.