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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 β‐cubebene is being reported for the first time. The proximate composition of the dried herb is also reported.
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Raghavan et al. (1994) studied this question.
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