Volatile Components and Key Odorants of Fennel (<i>Foeniculum vulgare</i> Mill.) and Thyme (<i>Thymus vulgaris</i> L.) Oil Extracts Obtained by Simultaneous Distillation−Extraction and Supercritical Fluid Extraction
M. Consuelo Díaz‐Maroto, Ignacio Javier Díaz-Maroto, E. Sánchez‐Palomo, M.S. Pérez-Coello
Journal of Agricultural and Food Chemistry
Abstract
Volatile oil extracts of fennel seeds (Foeniculum vulgare Mill.) and thyme leaves (Thymus vulgaris L.) were obtained by simultaneous distillation-extraction (SDE) and supercritical fluid extraction (SFE) and analyzed by gas chromatography-mass spectrometry (GC-MS). In general, fennel oil extracted by SDE and SFE showed similar compositions, with trans-anethole, estragole, and fenchone as the main components. In contrast, thymol and p-cymene, the most abundant compounds in thyme leaves, showed big differences, with generally higher amounts of monoterpenes obtained by SDE. However, in this case, the differences between the extracts were higher. Key odorants of fennel seeds determined by gas chromatography-olfactometry (GC-O) showed similar patterns when applying SDE and SFE. trans-Anethole (anise, licorice), estragole (anise, licorice, sweet), fenchone (mint, camphor, warm), and 1-octen-3-ol (mushroom) were the most intense odor compounds detected in fennel extracts. Thymol and carvacrol, with oregano, thyme, and spicy notes, were identified as key compounds contributing to the aroma of thyme leaves.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
fennel seeds contain trans-anethole, estragole, and fenchone
“In general, fennel oil extracted by SDE and SFE showed similar compositions, with trans-anethole, estragole, and fenchone as the main components.”
thyme leaves contain thymol and p-cymene
“In contrast, thymol and p-cymene, the most abundant compounds in thyme leaves, showed big differences, with generally higher amounts of monoterpenes obtained by SDE.”
fennel seeds have key odorants trans-anethole, estragole, fenchone, and 1-octen-3-ol
“Key odorants of fennel seeds determined by gas chromatography-olfactometry (GC-O) showed similar patterns when applying SDE and SFE. trans-Anethole (anise, licorice), estragole (anise, licorice, sweet...”