Composition and content of aroma compounds in dill, Anethum graveolens L., at three different growth stages

Aroma compounds of dill (Anethum graveolens L.) were isolated by the solvent extraction at three different growth stages. The aroma extracts were analyzed by the glass capillary gas chromatography-mass spectrometry method. Twenty-two volatile compounds were identified, including alpha -phellandrene, limonene, -b-phellandrene, p-cymene, and 3,6-dimethyl-2,3,3a,4,5,7a-hexahydrobenzofuran as the major components. These five compounds comprised together 65-80% of all the identified compounds. During the growth of dill, the content of limonene, 3,6-dimethyl-2,3,3a,4,5,7a-hexahydrobenzofuran, and carvone increased, while the alpha -phellandrene, beta -pellandrene, myristicin, and apiol contents decreased. The total amount of aroma compounds varied widely during the growth.