アニス果実エキス

化学的特性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.