Aniseed oil

Aniseed essential oil from the Pimpinella Anisum

Aniseed oil

Pimpinella anisum
CAS: 8007-70-3 / 84775-42-8 EINECS / ELINCS: 283-872-7 FEMA: 2094

TECHNICAL INFORMATION

CAS  8007-70-3 / 84775-42-8
EINECS / ELINCS  283-872-7
FEMA  2094
INCI NAME  Pimpinella anisum seed oil

ORGANOLEPTIC INFORMATION

Aspecto  Transparent liquid
Color  Yellow to colorless
Olor  Characteristic aniseed and sweet, anethole note

PHYSICAL-CHEMICAL INFORMATION

Densidad  0.980 – 0.990
Refracción  1.552 – 1.561
Rotación  -2º / +2º
Punto de inflamación  98ºC

CHEMICAL COMPOSITION (Active principles)

Componente NORMA
ESTRAGOLE  0.5 - 3
g-HIMACHALENE  1 - 5
Cis-ANETHOLE  0.1 - 0.4
Trans-ANETHOLE  87 - 94
ANISALDEHYDE  0.1 - 1.4
2-METHBUTISOEUGENYL  0.3 - 2

DESCRIPTION

Anise oil is obtained by steam distillation of the seed of Pimpinella anisum, also known as green anise.

The anis originated in Eastern Europe and the Middle East, southern Spain being one of the main European centers for the production of this seed.

Annual plant up to 50 cm high, with straight stems, pubescent, rounded and striated. Leaves petiolate, lower heart-shaped and lobed and upper linear lanceolate. Its flowers are formed in umbels of five petals and their fruits are very aromatic.

The harvesting of the fruit takes place in summer, before its full maturity.

Related to the traditional culinary use and the elaboration of liqueurs. In traditional medicine it is used for digestive problems, being a good antiseptic and antispasmolytic.