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

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dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridAmanpour, Armin/0000-0001-9783-691X
dc.contributor.authorAmanpour, Asghar
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:36:25Z
dc.date.available2025-01-06T17:36:25Z
dc.date.issued2017
dc.description.abstractThe 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.
dc.identifier.doi10.1007/s11694-017-9522-5
dc.identifier.endpage1439
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85019672355
dc.identifier.scopusqualityQ1
dc.identifier.startpage1430
dc.identifier.urihttps://doi.org/10.1007/s11694-017-9522-5
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1872
dc.identifier.volume11
dc.identifier.wosWOS:000406023300055
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Food Measurement and Characterization
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectAroma profile
dc.subjectSAFE technique
dc.subjectGC-MS
dc.subjectDill (Anethum graveolens L.)
dc.subjectSavory (Satureja sahendica Bornm.)
dc.titleAroma constituents of shade-dried aerial parts of Iranian dill (Anethum graveolens L.) and savory (Satureja sahendica Bornm.) by solvent-assisted flavor evaporation technique
dc.typeArticle

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