anethole/dichloromethane

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Character impact odorants of fennel fruits and fennel tea.

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The flavor of fennel fruits and fennel tea was examined by aroma extract dilution analysis of the respective dichloromethane extracts. In both fennel fruits and tea, trans-anethole, anisaldehyde, and trans-4,5-epoxy-2(E)-decenal showed high flavor dilution (FD) factors followed by fenchone,

Simultaneous Determination of Essential Oil Components and Fatty Acids in Fennel using Gas Chromatography with a Polar Capillary Column.

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Cultivated and wild growing samples of fennel (Foeniculum vulgare Mill., Apiaceae) from R. Macedonia were studied for their volatiles and fatty acid composition. The main essential oil components isolated via hydrodistillation were: trans-anethole (>80%), estragole (< 6%), limonene (< 6%),

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