dill seed

Full Material List

anethum graveolens l. fruit

Identifiers

CAS (Single)	N/A
FEMA	2382
EINECS	N/A
Synonyms	anethum graveolens fruit anethum graveolens subsp. sowa fruit anethum sowa fruit dill - seeds dill seed, available as 100% certified organic dill seeds bulgaria dillseed ferula marathrophylla fruit peucedanum anethum fruit peucedanum graveolens fruit peucedanum sowa fruit
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 seed

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 Seed

1. Identity & Chemical Information

Common Name(s): Dill Seed
CAS Number: N/A
FEMA Number: Not available
Other Identifiers: Not available
Material Type: Natural complex material (essential oil)
Source: Derived from the seeds of the dill plant (Anethum graveolens)
Key Constituents: Carvone, limonene, dillapiole, and myristicin
Composition Variability: Composition may vary by origin, harvest, and processing.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Dill seed oil is characterized by its fresh, herbaceous, and slightly spicy aroma, reminiscent of anise and caraway. The flavor profile is similarly fresh and slightly sweet, with a hint of bitterness. It is often used as an impact note in flavor formulations, providing a distinctive dill character. The intensity is moderate, and it has a good diffusion in both flavor and fragrance applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Dill seed oil is naturally sourced from the seeds of the dill plant, Anethum graveolens, which is native to the Mediterranean and West Asia but is now cultivated worldwide. The oil is typically obtained through steam distillation of the seeds. Dill seed oil is considered a natural flavor and fragrance material due to its direct derivation from plant sources.

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

4. Use in Flavors

Dill seed oil is commonly used in flavor formulations for pickles, sauces, and dressings, as well as in certain alcoholic beverages. It serves as a primary flavor note in dill-flavored products and as a modifier in complex savory profiles. Typical use levels in food range from 5 to 50 ppm, with higher concentrations potentially overpowering other flavors. Dill seed oil is relatively stable under heat but can be susceptible to oxidation, necessitating careful storage.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In perfumery, dill seed oil is used in aromatic and herbal fragrance families, often as a trace realism note or a modifier. It contributes to the top and middle notes of a fragrance composition, providing a fresh, green, and slightly spicy character. Typical concentrations in fragrance formulations range from 0.1% to 1%, depending on the desired intensity and product type.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Carvone: Provides the characteristic dill aroma.
Limonene: Contributes to the fresh, citrusy notes.
Dillapiole: Adds a sweet, spicy nuance.
Myristicin: Imparts a warm, spicy undertone.

Composition varies by origin, harvest, and processing.

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

6. Regulatory Status (Regional Overview)

United States: Dill seed oil is generally recognized as safe (GRAS) for flavor use by FEMA.
European Union: Approved under Regulation (EC) No 1334/2008 for use in food flavorings.
United Kingdom: Follows EU regulations post-Brexit.
Asia: Recognized in Japan and China for flavor use, with specific guidelines varying by country.
Latin America: Generally accepted in Brazil and MERCOSUR countries, with specific regulations depending on local authorities.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Dill seed oil is considered safe for consumption at typical flavor use levels. No specific ADI or MSDI is established, but it is used within GRAS limits.
Dermal Exposure: Generally non-irritating at typical fragrance concentrations. IFRA guidelines should be consulted for specific product types.
Inhalation Exposure: Low volatility reduces inhalation risk, but occupational exposure should be managed with adequate ventilation.

Risk profiles are similar for food and fragrance applications, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Dill seed oil is valued for its distinctive flavor and aroma, making it a key ingredient in both culinary and fragrance applications. It synergizes well with other herbaceous and citrus notes. Formulators should be cautious of its potency, as overuse can dominate a blend. It is often underutilized in complex savory profiles where it can add depth and authenticity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on dill seed oil is well-established, with consistent sensory and compositional profiles documented across sources. Industry practices are well-documented, though specific regulatory details may vary by region. Known data gaps include specific ADI values and comprehensive inhalation studies.

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 10:56:18 GMT (p2)

Suppliers

No suppliers are currently related to this material.

Become a FlavScents Supplier