| Identification | Back Directory | [Name]
Anise Oil | [CAS]
84775-42-8 | [Synonyms]
ANIS
ANISE
Star Oil
Anise Oil
FEMA 2095
FEMA 2096
FEMA 2094
ANISESEED
Anise,ext.
Pimpinella
ANISEED OIL
aniseextract
Fema no. 2093
Fema no. 2094
ANISE STAR OIL
STAR ANISE OIL
STAR ANISEED OIL
Einecs 283-872-7
saunffruitextract
Pimpinella anisum
Anise Seed Extract
ANISE OIL FOOD GRADE
Anise Oil USP/EP/BP
fennel extract powder
Anvonnsemeno,AniseedOil
Anise (pimpinella anisum L.)
pimpinella anisum seed extract
Anise oil (pimpinella anisum L.)
ANISE SEED OIL, NATURE IDENTICAL
pimpinellaanisumlinn.,fruitextract
PIMPINELLA ANISUM (ANISE) FRUIT EXTRACT | [EINECS(EC#)]
283-872-7 | [MDL Number]
MFCD00130517 |
| Hazard Information | Back Directory | [Chemical Properties]
Anise oil or Aniseed oil is obtained by steam distillation of the fruits of
Pimpinella anisum L. (Apiaceae). It is a colorless to pale yellow liquid or
crystalline mass with a powerful, sweet odor, characteristic of anethole.
d2020 0.980-0.990; n20D 1.552-1.561;α20D ?2°to +2°; solubility: 1 vol in 3 vol of 90% ethanol at 20 ℃; fp 15–19.5℃.
Themain component of anise oil is (E)-anethole, which is present at a concentration
of 87–94% and which determines themelting point of the oil.
The oil has now been replaced, to a large extent, by the less expensive star anise oil, which also contains high percentages of anethole, but is still produced, for
example, in Hungary and Egypt on a small scale.
Anise oil is used for flavoring foods, beverages, and oral care products. | [Chemical Properties]
Herbaceous annual plant indigenous to Greece and Asia Minor, now extensively cultivated in Europe, in Russia and,
to a lesser extent, in India. It has a perpendicular root, an erect cylindrical stalk, alternate leaves, yellowish-white flowers, five-edged
carpels and lens-shaped seeds. It flowers in July. The fruits of commerce are grayish-green to dull yellowish-brown in color, 3 to 5
mm long and 1.5 to 2 mm wide, containing about 10% of fixed oil and 1.5 to 4% of essential oil. Parts used are fruits, improperly
called seeds. Anise has a history of use as a spice and as a fragrance. It has a sweet, soft, mild flavor with rich effects. The main
component responsible for its characteristic taste and smell, as well as for its medicinal properties, is trans-anethole | [Physical properties]
Anise oil is a colorless to pale-yellow, strongly refractive liquid. | [Essential oil composition]
The seeds yield 2.5% of the oil on steam distillation. The major components of the oil are typically
95% trans-anethole (strong, sweet, anise) and 2% methyl chavicol (strong, sweet, tarragon). TNO (2000) reported presence of 44
compounds in anise. Of these, 23 were hydrocarbons, 8 phenols, 4 alcohols, 3 carbonyl ketones, 1 carbonyl aldehyde, 1 acid and 4
unknown compounds. |
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