dill

Full Material List

anethum graveolens

Identifiers

CAS (Single)	N/A
FEMA	2382
EINECS	N/A
Synonyms	anethum graveolens anethum graveolens herb anethum graveolens leaf powder anethum graveolens subsp. sowa herb anethum sowa herb dill dill - herbs dill herb dill weed dillweed ferula marathrophylla herb peucedanum anethum herb peucedanum graveolens herb peucedanum sowa herb powder obtained from the dried, ground leaves of the dill, anethum graveolens l., apieaceae
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	N/A
Molecular Formula	N/A

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	N/A
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	N/A
Occurrence	dill

Organoleptic

Organoleptic Notes	1. Odor Type: green dill Odor Description:at 100.00 %. dill
Odor	green dill,
Flavor	green dill,

AInsights BETA

FlavScents AInsights Entry: Dill (CAS: N/A)

1. Identity & Chemical Information

Common name(s): Dill
CAS number: N/A
FEMA number: Not applicable
Other identifiers: Not applicable
Material type: Natural complex material (essential oil)
Source: Derived from the seeds and leaves of the dill plant (Anethum graveolens)
Key Constituents: Dill essential oil typically contains carvone, limonene, and dill ether as major constituents. Composition can vary significantly based on geographic origin, harvest time, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Dill essential oil is characterized by a fresh, herbaceous, and slightly sweet aroma with a hint of anise and citrus. The flavor is similarly fresh and slightly sweet, with a warm, spicy undertone. It is often described as having a moderate intensity and good diffusion, making it suitable for both impact and background notes in formulations. Specific odor and taste thresholds are not well-documented, but dill is typically used to impart a distinctive, recognizable flavor and aroma.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Dill is naturally found in the seeds and leaves of the dill plant (Anethum graveolens), which is native to the Mediterranean and West Asia but is now cultivated worldwide. The essential oil is obtained through steam distillation of the seeds or leaves. Dill's natural occurrence in culinary and medicinal applications supports its designation as a "natural flavor" or "natural fragrance."

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Dill is commonly used in flavor applications such as pickles, sauces, and dressings, where it provides a fresh, herbaceous note. It functions as both an impact note and a background flavor, enhancing the overall profile of savory products. Typical use levels in food range from 5 to 50 ppm, depending on the desired intensity and the specific application. Dill oil is relatively stable under normal processing conditions but may degrade under prolonged exposure to heat and light.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrances, dill is used in aromatic and herbal compositions, often in personal care products and household cleaners. It serves as a modifier and impact note, contributing to the top and middle notes of a fragrance. Typical concentration ranges are qualitative, with dill providing a fresh, green character that complements other herbal and citrus notes. Its volatility allows it to contribute to the initial impression of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Dill essential oil is primarily composed of carvone, limonene, and dill ether. The exact composition can vary based on factors such as geographic origin, harvest time, and processing methods. These constituents are responsible for the characteristic aroma and flavor of dill.

Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references

6. Regulatory Status (Regional Overview)

United States: Dill is generally recognized as safe (GRAS) for use in food by FEMA.
European Union: Approved under Regulation (EC) No 1334/2008 for use in food flavorings.
United Kingdom: Follows EU regulations post-Brexit with no significant divergence.
Asia: Dill is used in various traditional cuisines, with specific regulations varying by country.
Latin America: Generally accepted in food applications, with specific regulations depending on the country.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral exposure: Dill is considered safe for consumption at typical use levels, with no specific ADI or MSDI established.
Dermal exposure: Generally non-irritating and non-sensitizing at typical fragrance concentrations, but IFRA guidelines should be consulted for specific applications.
Inhalation exposure: Low volatility reduces inhalation risks, but occupational exposure should be managed with standard safety practices.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Dill is valued for its fresh, herbaceous character, which can enhance both savory and aromatic profiles. It synergizes well with other herbs and spices, such as parsley and coriander. Formulators should be cautious of overuse, which can lead to an overpowering flavor or aroma. Dill is often underutilized in complex fragrance compositions, where it can add a unique green note.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on dill is well-established, particularly regarding its sensory profile and use in flavors. However, specific quantitative data on thresholds and regulatory nuances in certain regions may be less documented. Industry practices often fill these gaps, providing reliable guidance for formulators.

Citation hooks: FlavScents

QA Check

All required sections 1–9 are present
"Citation hooks:" line is present under each section
Flavor section includes ppm ranges
Toxicology section covers oral, dermal, inhalation
Regulatory section mentions US, EU, UK, Asia, Latin America
Includes section 5a for complex natural material

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-02-13 10:55:39 GMT (p2)

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