Estragole

Estragole

Estragole (also known as methyl chavicol) is a naturally occurring organic compound that is used in various industries due to its anise-like flavor and aroma. It is a key component in the essential oils of several plants, including basil, tarragon, and fennel.

Chemical Structure and Properties

Estragole is a member of the phenylpropanoid class of chemical compounds. It is a colorless liquid at room temperature and has a characteristic sweet, anise-like smell. Its chemical formula is C10H12O, and its molecular weight is 148.20 g/mol.

Occurrence and Extraction

Estragole is found in a variety of plants, including basil, tarragon, and fennel. It is usually extracted from these plants using steam distillation, a process that involves heating the plant material to create steam, which then carries the estragole and other volatile compounds out of the plant.

Uses

Estragole is used in the food and beverage industry as a flavoring agent due to its sweet, anise-like flavor. It is also used in the perfume industry for its pleasant aroma. In traditional medicine, estragole has been used for its antiseptic and anti-inflammatory properties.

Safety and Health Effects

While estragole is generally recognized as safe for consumption in small amounts, there is some concern about its potential carcinogenic effects. Some studies have suggested that estragole can cause liver tumors in rodents, although the relevance of these findings to humans is unclear.

See Also

• Anethole
• Phenylpropanoids
• Essential Oils

References

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