Anethole
Anethole (pronounced: /ˈænɪˌθoʊl/) is a principal component of anise and fennel, both of which are used for their aromatic properties in a variety of products and recipes.
Etymology
The term "Anethole" is derived from the Greek word "anethon," which means dill. It was first isolated by a French chemist named Pierre-Joseph Macquer in 1771.
Chemical Composition
Anethole is an aromatic compound that is found in the essential oils of several plants, including anise (Pimpinella anisum), fennel (Foeniculum vulgare), and star anise (Illicium verum). It is a member of the phenylpropene class of chemical compounds, which also includes eugenol and cinnamaldehyde.
Uses
Anethole has a sweet, licorice-like flavor and aroma, and is used in a variety of applications. It is a key ingredient in many types of liquor, including absinthe, ouzo, and sambuca. It is also used in cooking and baking, particularly in Mediterranean and Middle Eastern cuisines. In addition to its culinary uses, anethole is used in the production of certain types of perfume and soap.
Related Terms
- Essential oil: A concentrated hydrophobic liquid containing volatile aroma compounds from plants.
- Phenylpropene: A type of phenylpropanoid, which are a class of plant secondary metabolites.
- Anise: A flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia.
- Fennel: A flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves.
- Star anise: A spice that closely resembles anise in flavor, obtained from the star-shaped pericarp of Illicium verum, a medium-sized native evergreen tree of northeast Vietnam and southwest China.
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