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foeniculum_vulgare_mill [2015/12/22 13:58]
andreas |
foeniculum_vulgare_mill [2017/07/11 16:19] (aktuell)
andreas |
| Vol.8 (3),1996, 247-253] | Vol.8 (3),1996, 247-253] |
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| | {{anethol.jpg| (E)-anethole}} \\ (E)-anethole | {{fenchone.jpg|fenchone}} \\ fenchone | {{me_eug_estrag.jpg|methyl chavicol}} \\ methyl chavicol (R=H, estragole) | | | {{anethol.jpg| (E)-anethole}} \\ (E)-anethole | {{:estragole.jpg| estragole }} \\ methyl chavicol (estragole) | {{fenchone.jpg|fenchone}} \\ fenchone | |
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| "The chemical composition of the volatile oils of seeds of Foeniculum vulgare Miller from two Spanish locations (Santander and Aranjuez) were investigated by means of GC and GC/MS. Leaf and stem oils of F.vulgare from Aranjuez were also examined. Two different chemotypes have been found in the seeds: (I) methyl chavicol (54.9%), fenchone (24.6%) in the seeds collected in Santander; and (II) (E)-anethole (54.9-38.1%), fenchone (22.2-34.4%) in the seeds gathered in Aranjuez. The oil from the leaves collected in Aranjuez (April, June) was found to contain methyl chavicol (12.3-12.1%), α-phellandrene (9.4-27.2%), limonene (25.3-18%) and fenchone (19.4-18.3%) as major constituents. The oil from the stems gathered in Aranjuez (September) was characterized by a high content of (E)-anethole (17.4-33%), α-pinene (9.7-14.4%), α-phellandrene (24.3-31.4%), p-cymene (11.5-5.2%), limonene (11.6-15%) and fenchone (9.1-17.5%)." \\ | "The chemical composition of the volatile oils of seeds of Foeniculum vulgare Miller from two Spanish locations (Santander and Aranjuez) were investigated by means of GC and GC/MS. Leaf and stem oils of F.vulgare from Aranjuez were also examined. Two different chemotypes have been found in the seeds: (I) methyl chavicol (54.9%), fenchone (24.6%) in the seeds collected in Santander; and (II) (E)-anethole (54.9-38.1%), fenchone (22.2-34.4%) in the seeds gathered in Aranjuez. The oil from the leaves collected in Aranjuez (April, June) was found to contain methyl chavicol (12.3-12.1%), α-phellandrene (9.4-27.2%), limonene (25.3-18%) and fenchone (19.4-18.3%) as major constituents. The oil from the stems gathered in Aranjuez (September) was characterized by a high content of (E)-anethole (17.4-33%), α-pinene (9.7-14.4%), α-phellandrene (24.3-31.4%), p-cymene (11.5-5.2%), limonene (11.6-15%) and fenchone (9.1-17.5%)." \\ |
| "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)-α-pinene, estragole, and β-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)-α-pinene, β-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)-α-pinene, β-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." \\ | "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)-α-pinene, estragole, and β-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)-α-pinene, β-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)-α-pinene, β-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." \\ |
| [Character impact odorants of fennel fruits and fennel tea., Zeller, A., Rychlik, M., Journal of agricultural and food chemistry, Vol.54(10), 2006, 3686-3692] | [Character impact odorants of fennel fruits and fennel tea., Zeller, A., Rychlik, M., Journal of agricultural and food chemistry, Vol.54(10), 2006, 3686-3692] |
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| | Four different fruit oils are described: \\ |
| | (1) Bitter fennel oil (ssp.vulgare var.vulgare): (E)-anethole 50-75%, fenchone 12-33% (tasting bitter!), estragole 2-5% \\ |
| | (2) Sweet fennel oil (ssp.vulgare var.dulce): (E)-anethole 80-90% (or more), fenchone 1-10%, estragole 3-10% \\ |
| | (3) Anethole-free oil (ssp.vulgare var.vulgare): fenchone 10-30%, estragole 50-80% \\ |
| | (4) Australian wild fennel oil: (E)-anethole 10-20%, fenchone 10-20%, estragole 50-65% \\ |
| | [Hagers Handbuch der Pharmazeutischen Praxis, Springer 2010] |
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| {{:foeniculum_vulgare.jpg?500}} \\ | {{:foeniculum_vulgare.jpg?500}} \\ |
| Kohl,F.G., Die officinellen Pflanzen der Pharmacopoea Germanica, t.79 (1891-1895) [F.G.Kohl] \\ | Kohl,F.G., Die officinellen Pflanzen der Pharmacopoea Germanica, t.79 (1891-1895) [F.G.Kohl] \\ |
| [[http://plantgenera.org/species.php?id_species=442536]] | [[http://plantgenera.org/species.php?id_species=442536]] |
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| | {{http://www.botanische-spaziergaenge.at/Bilder/Konica_4/PICT5129.JPG}} \\ |
| | Foeniculum vulgare\\ © Rolf Marschner (2007), |
| | [[http://www.botanische-spaziergaenge.at/viewtopic.php?f=120&t=2295| www.botanische-spaziergaenge.at]] |
