Character Impact Odorants of Fennel Fruits and Fennel Tea

Abstract

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, 1,8-cineole, (R)-alpha-pinene, estragole, and beta-myrcene. On the basis of these results, the odorants showing higher FD factors were quantified in tea as well as in fruits, and odor activity values (OAV) in tea were calculated by dividing the concentration of the compound by its recognition threshold in water. The highest OAV was found for trans-anethole, followed by estragole, fenchone, 1,8-cineole, (R)-alpha-pinene, beta-myrcene, and anisaldehyde. From a comparison of the concentrations of odorants in fruits and tea, trans-anethole and estragole showed similar extraction rates of approximately 10-15%, whereas the extraction rates for (R)-alpha-pinene, beta-myrcene, and limonene were below 2%. In contrast to this, fenchone, camphor, linalool, and carvone showed higher extraction rates (26-50%), whereas the high apparent extraction rates of anisalcohol (393%) and vanilline (480%) were attributed to the formation from precursors. Sensory studies of aqueous models containing odorants in the amounts quantified in fennel teas revealed high similarity of the models with the tea and proved that all impact odorants had been identified in their correct concentrations. Further sensory experiments showed that estragole had no odor impact on the overall flavor of fennel tea, and, therefore, a reduction of estragole in fennel products would have no negative impact on their sensoric quality. In contrast to this, trans-anethole and fenchone were found to be character impact compounds of fennel.

Volatile Compounds with Characteristic Odor of Essential Oil from <i>Magnolia obovata</i> Leaves by Hydrodistillation and Solvent-assisted Flavor Evaporation

“…These values are defined by dividing the concentrations of the compound by its recognition threshold in a suitable matrix in Table 3 . For OAVs 1, an impact of the respective compound on the overall flavor can be assumed 23 . Among the aroma-active compounds of HD oil, geraniol 1139 , linalool 1058 , Fig.…”

Impact of estragole and other odorants on the flavour of anise and tarragon

“…Therefore, to extract the potent odorants of anise fruits, we chose a procedure similar to that reported recently. 5 Briefly, the volatiles were isolated by dichloromethane extraction followed by SAFE, which enables effective separation of the volatiles and minimizes the thermal impact on the sample. 13 The most odour-active compounds were then evaluated by AEDA, which gave the results shown in Table 2.…”

“…Therefore, the question of the impact of estragole on the odour of other spices, such as anise and tarragon, has to be settled. 5 Anise (Pimpinella anisum) belongs to the family Apiaceae and is used as a herb in traditional dishes but also for medical and therapeutic purposes because of its digestive and sedative effects. A common use of anise is as a boiled infusion, while anise essential oil is utilized as a flavour additive in Turkish raki or Greek ouzo.…”

“…This has been successfully performed in fennel and further herbs, such as dill and pepper. 5,8,[9][10][11] The aim of the present study, therefore, was to analyse the aroma contribution of odorants in the spices anise and tarragon by applying these methods.…”

Determination of Estragole in Pharmaceutical Products, Herbal Teas and Herbal Extracts Using GC-FID

“…Soxhlet and accelerated solvent extraction (ASE) have been used for extraction of essential oil from Fennel (Rodríguez-Solana et al, 2014). Solvent extraction using dichloromethane has been reported for extraction of estragole in Fennel tea followed by GC-MS analysis (Zeller and Rychlik 2006). The effect of using different internal standards on the analytical method performance for estragole has been studied, results have concluded that using p-propyl anisole as an internal standard provided accurate results comparable to those obtained from other methods using stable isotopically labeled internal standard (Zeller et al, 2009).…”