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M. Soledad Pérez-coello - One of the best experts on this subject based on the ideXlab platform.
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Volatile components and key odorants of Fennel (Foeniculum vulgare Mill.) and thyme (Thymus vulgaris L.) Oil extracts obtained by simultaneous distillation-extraction and supercritical fluid extraction
Journal of Agricultural and Food Chemistry, 2005Co-Authors: M. Consuelo Díaz, Ignacio Javier Díaz-maroto Hidalgo, Eva Sánchez-palomo, M. Soledad Pérez-coelloAbstract: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.
Bilal Gürbüz - One of the best experts on this subject based on the ideXlab platform.
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characteristics of fatty acids and essential Oil from sweet Fennel foeniculum vulgare mill var dulce and bitter Fennel fruits f vulgare mill var vulgare growing in turkey
Natural Product Research, 2008Co-Authors: Belgin Coşge, Mustafa Kiralan, Bilal GürbüzAbstract:Oil content in sweet and bitter Fennels was obtained 12.22% and 14.41%, respectively. The C18:1 c6, C18:2, C18:1 c9 and C16:0 acids corresponding to ∼97% of total Oil was recorded as principal fatty acids. The ratios of essential Oil from sweet and bitter Fennels were found similar (average 3.00%). trans-Anethole, estragole and fenchone were found to be the main constituents in both Fennels. The compound with the highest value in the two Oil samples was trans-anethole as 95.25% (sweet) and 75.13% (bitter). While estragole was found in bitter Fennel Oil in a remarkable amount (15.51%), sweet Fennel Oil contained small amounts of estragole (2.87%). Fenchone was found <1% in sweet and ∼5% in bitter Fennel. p-Anisaldehyde in bitter Fennel essential Oil, and α-pinene and γ-terpinene in sweet Fennel essential Oil were not recorded, and these compounds were found very low or <1%.
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Characteristics of fatty acids and essential Oil from sweet Fennel (Foeniculum vulgare Mill. var. dulce) and bitter Fennel fruits (F. vulgare Mill. var. vulgare) growing in Turkey.
Natural Product Research, 2008Co-Authors: Belgin Coşge, Mustafa Kiralan, Bilal GürbüzAbstract:Oil content in sweet and bitter Fennels was obtained 12.22% and 14.41%, respectively. The C18:1 c6, C18:2, C18:1 c9 and C16:0 acids corresponding to ∼97% of total Oil was recorded as principal fatty acids. The ratios of essential Oil from sweet and bitter Fennels were found similar (average 3.00%). trans-Anethole, estragole and fenchone were found to be the main constituents in both Fennels. The compound with the highest value in the two Oil samples was trans-anethole as 95.25% (sweet) and 75.13% (bitter). While estragole was found in bitter Fennel Oil in a remarkable amount (15.51%), sweet Fennel Oil contained small amounts of estragole (2.87%). Fenchone was found
M. Consuelo Díaz - One of the best experts on this subject based on the ideXlab platform.
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Volatile components and key odorants of Fennel (Foeniculum vulgare Mill.) and thyme (Thymus vulgaris L.) Oil extracts obtained by simultaneous distillation-extraction and supercritical fluid extraction
Journal of Agricultural and Food Chemistry, 2005Co-Authors: M. Consuelo Díaz, Ignacio Javier Díaz-maroto Hidalgo, Eva Sánchez-palomo, M. Soledad Pérez-coelloAbstract: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.
Belgin Coşge - One of the best experts on this subject based on the ideXlab platform.
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characteristics of fatty acids and essential Oil from sweet Fennel foeniculum vulgare mill var dulce and bitter Fennel fruits f vulgare mill var vulgare growing in turkey
Natural Product Research, 2008Co-Authors: Belgin Coşge, Mustafa Kiralan, Bilal GürbüzAbstract:Oil content in sweet and bitter Fennels was obtained 12.22% and 14.41%, respectively. The C18:1 c6, C18:2, C18:1 c9 and C16:0 acids corresponding to ∼97% of total Oil was recorded as principal fatty acids. The ratios of essential Oil from sweet and bitter Fennels were found similar (average 3.00%). trans-Anethole, estragole and fenchone were found to be the main constituents in both Fennels. The compound with the highest value in the two Oil samples was trans-anethole as 95.25% (sweet) and 75.13% (bitter). While estragole was found in bitter Fennel Oil in a remarkable amount (15.51%), sweet Fennel Oil contained small amounts of estragole (2.87%). Fenchone was found <1% in sweet and ∼5% in bitter Fennel. p-Anisaldehyde in bitter Fennel essential Oil, and α-pinene and γ-terpinene in sweet Fennel essential Oil were not recorded, and these compounds were found very low or <1%.
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Characteristics of fatty acids and essential Oil from sweet Fennel (Foeniculum vulgare Mill. var. dulce) and bitter Fennel fruits (F. vulgare Mill. var. vulgare) growing in Turkey.
Natural Product Research, 2008Co-Authors: Belgin Coşge, Mustafa Kiralan, Bilal GürbüzAbstract:Oil content in sweet and bitter Fennels was obtained 12.22% and 14.41%, respectively. The C18:1 c6, C18:2, C18:1 c9 and C16:0 acids corresponding to ∼97% of total Oil was recorded as principal fatty acids. The ratios of essential Oil from sweet and bitter Fennels were found similar (average 3.00%). trans-Anethole, estragole and fenchone were found to be the main constituents in both Fennels. The compound with the highest value in the two Oil samples was trans-anethole as 95.25% (sweet) and 75.13% (bitter). While estragole was found in bitter Fennel Oil in a remarkable amount (15.51%), sweet Fennel Oil contained small amounts of estragole (2.87%). Fenchone was found
Eva Sánchez-palomo - One of the best experts on this subject based on the ideXlab platform.
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Volatile components and key odorants of Fennel (Foeniculum vulgare Mill.) and thyme (Thymus vulgaris L.) Oil extracts obtained by simultaneous distillation-extraction and supercritical fluid extraction
Journal of Agricultural and Food Chemistry, 2005Co-Authors: M. Consuelo Díaz, Ignacio Javier Díaz-maroto Hidalgo, Eva Sánchez-palomo, M. Soledad Pérez-coelloAbstract: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.