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Highlighted compounds are flavor-active · click to view molecular profile
Black pepper
20 shared
Based on shared molecular compounds · click to explore
Safety thresholds
essential oils from spearmint, sweet basil, anise, and kumquat→ are active against →fungi Saccharomyces cerevisiae and Aspergillus niger
“Only the essential oils from spearmint and sweet basil demonstrated cytotoxicity against common foodborne bacteria, while all preparations were active against the fungi Saccharomyces cerevisiae and Aspergillus niger.”
What science says
compound effect
“Star anise (Illicium verum Hook f) has been shown to possess potent antimicrobial properties.”
star anise (Illicium verum Hook f)→possesses→antimicrobial properties
“In anise fruits, trans‐ anethole, 2‐isopropyl‐3‐methoxypyrazine, and anisaldehyde showed high flavour dilution (FD) factors, followed by those of eugenol, cis‐ anethole, estragole and linalool.”
“In anise fruits, trans‐ anethole, 2‐isopropyl‐3‐methoxypyrazine, and anisaldehyde showed high flavour dilution (FD) factors, followed by those of eugenol, cis‐ anethole, estragole and linalool.”
2-isopropyl-3-methoxypyrazine→has high flavor dilution factor→anise
“In anise fruits, trans‐ anethole, 2‐isopropyl‐3‐methoxypyrazine, and anisaldehyde showed high flavour dilution (FD) factors, followed by those of eugenol, cis‐ anethole, estragole and linalool.”
cis-anethole→has high flavor dilution factor→anise
“Anise essential oil exhibited stronger antifungal activities against yeasts and dermatophytes with MIC values between 0.10 and 1.56% (V/V), respectively.”
anise essential oil→exhibited stronger antifungal activities→yeasts and dermatophytes
