STUDIES ON FLAVOR CHANGES DURING DRYING OF DILL (Anethum sowa Roxb.) LEAVES

Indian dill (Anethum sowa Roxb.) is a popular herb widely used in culinary preparations and is characterized by a persistent cineolic flavor. To study the flavor quality of the fresh and dried herb, it was subjected to through-flow, cross-flow, vacuum and freeze drying procedures. The volatile oils obtained from the fresh and dried samples were examined by gas chromatography and gas chromatography - mass spectrometry and the changes in their flavor compositions determined. Seventeen compounds have been identified in Indian dill leaf oil, of which (3-cubebene is being reported for the first time. The proximate composition of the dried herb is also reported.