Aroma of dill seeds was analysed by gas chromatography-mass spectrometry and sensory methods. Seven different varieties of dill grown in Poland in three experimental stations and from three harvest years were investigated to observe genetic variation and differences between place and years of crop. Several compounds were identified in the essential oils obtained by distillation/extraction method: α-pinene, α-phellandrene, p-cymene, limonene, terpinen-4-ol, dihydrocarvone, carvone, eugenol and vanillin. Two main aroma compounds: carvone and limonene amounted to 90-96% of total volatiles content. The significant influence of the variety on the content of carvone and limonene as well as total volatiles was stated. The sensory analysis revealed rather great differentiation in the sensory odour profile between the varieties.
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