Evaluation of Flavor Characteristic Compounds in Dill Herb Essential Oil by Sensory Analysis and Gas Chromatography

Journal of Agricultural and Food Chemistry

Volumn 43, Issue 5, 1995, Pages 1307-1309

  Pino, Jorge A ^a   Rosado, Aristides ^b   Goire, Isabel ^c   Roncal, Elda ^a  

^a Food Industry Research Institute   (Cuba)

^b Center for Clinical Researches   (Cuba)

^c Perfumery and Soap Industry “Suchel” ^*  (Cuba)

Author keywords

Dill oil; flavor; GC; sensory analysis

Indexed keywords

EID: 0000137592     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf00053a034     Document Type: Article

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