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, cilt.11, ss.1430-1439, 2017 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 11 Konu: 3
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1007/s11694-017-9522-5
  • Dergi Adı: JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
  • Sayfa Sayısı: ss.1430-1439

Özet

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.