No abstract

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 a-phellandrene, limonene, /3-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 -phellandrene, /3-pellandrene, myristicin, and apiol contents decreased. The total amount of aroma compounds varied widely during the growth.Dill (Anethum graveolens L.) is an important aromatic herb, which is used for flavoring and seasoning of various foods such as salads, sauces, soups, sea foods, and especially pickled vegetables. In Europa and the United States, essential dill oil distilled from fresh whole herb or ripe seeds is preferred by the food industry. On the other hand in Finland the whole fresh dill is mainly used before the bud formation or at the flowering stage, while small amounts of chopped dill leaves are also used as dried.The aroma composition of dill has been the subject of numerous investigations, which, however, have resulted in

Triacylglycerols (TAGs) from butter fat isolated by solvent extraction were analyzed by use of a capillary column supercritical fluid chromatograph (SFC) combined with a flame ionization detector or a double focusing mass spectrometer. The chromatographic separation was achieved by using a dimethyldiphenylpolysiloxane phase (DB-5) to bundle up the TAGs with the same carbon number. The ratio of TAGs with varying degree of unsaturation in each SFC peak was determined by using the selected ion monitoring of the molecular ions with electron impact mode. The discrimination between the fatty acids at the position sn-2 and positions sn-1/3 in a triacylglycerol molecule was demonstrated by monitoring the ions [M - RCO2CH2]+ from reference compounds.

The component fatty acids with carbon numbers exceeding 22 in flesh lipids of Baltic herring caught in May and September 1967 in the Turku archipelago have been studied. The total lipid content of the flesh of the herring was 3.5% on average in May and 7.2% on average in September. The fatty acids in the lipids were converted to methyl esters which were resolved and analyzed by urea adduct fractionation, thin layer chromatography and programmed temperature gas liquid chromatography (GLC). The lipids of the herring caught in May were found to contain 15 fatty acids with 24–32 carbon atoms, whereas the lipids of the herring caught in September were found to contain only nine fatty acids with 24–28 carbon atoms. The differences are probably due to nutritional factors. The long chain fatty acids in the lipids of the herring caught in September were isolated by preparative GLC and their structures were studied by UV spectroscopy before and after alkali isomerization, by IR spectroscopy and by GLC of their ozonization products. The identified acids were tetracosanoic, 15‐tetracosenoic, 12,15,18,21‐tetracosatetraenoic, 9,12,15,18,21‐tetracosapentaenoic, 6,9,12,15,18,21‐tetracosahexaenoic, 17‐hexacosenoic, 11,14,17,20,23‐hexacosapentaenoic, 8,11,14,17,20,23‐hexacosahexaenoic and 4,7,10,13,16,19,22‐octacosaheptaenoic acids. The proportion of the fatty acids containing over 22 carbon atoms in the lipids of fall herring is much higher than has been found earlier in the lipids of marine teleost fish; the reason may be due at least partly to differences in analytical methods.

The sugars and acids of the spring sap from the Finnish birches Bet&a pendula Roth, B. pubescens Ehrh. and B. pendula var. care&a Mercklin were analyzed. The TMS-derivatives of the sugars and acids were analyzed by capillary GLC-MS. The qualitative compositions did not vary among species and varieties. In order of decreasing levels, the sugars (g * L-l) were glucose (2.5-4.7), fructose (2.3-4.5), sucrose (<0.7), galactose (