A new chemotype of anethum graveolens L.

Journal of Essential Oil Research

Volumn 8, Issue 2, 1996, Pages 205-206

  Krüger, Hans ^a   Hammer, Karl ^b  

^a INSTITUTE FOR EPIDEMIOLOGY AND PATHOGEN DIAGNOSTICS   (Germany)

^b LEIBNIZ INSTITUTE OF PLANT GENETICS AND CROP PLANT RESEARCH IPK   (Germany)

Author keywords

Anethum graveolens; Chemotypes; Dill seed oil; Essential oil composition; Myristicin; Umbelliferae

Indexed keywords

AROMATIC HYDROCARBONS; COMPOSITION; DISTILLATION; EXTRACTION; FRUITS; GAS CHROMATOGRAPHY; PLANTS (BOTANY); SEED;

CARVONE; CHEMOTYPE; DIHYDROCARVONE; DILL CULTIVARS; HEXANE EXTRACTION; HYDRODISTILLATION; LIMONENE; MYRISTICIN;

ESSENTIAL OILS;

EID: 0030106509     PISSN: 10412905     EISSN: None     Source Type: Journal    
DOI: 10.1080/10412905.1996.9700596     Document Type: Article

References (4)

1. E. J. Branke, F. J. Hammerschmidt, F. H. Koester and P. Mair, Constituents of dill (Anethum graveolens L.) with sensory importance. J. Essent. Oil Res., 3, 257-267 (1991).
2. I. Blank and W. Grosch, Evaluation of potent odorants in dill seed and dill herb (Anethum graveolens L.). Food Chem., 43, 337-343 (1992).
3. B. S. Hendry, Composition and characteristics of dill: A review. Perf. & Flav., 7(1), 39-44 (1982).
4. A. Badoc and A. Lamarti, A chemotaxonomic evaluation of Anethum graveolens L. (dill) of various origins. J. Essent. Oil Res., 3, 269-278 (1991).