Aniseed oil

TECHNICAL INFORMATION

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

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ORGANOLEPTIC INFORMATION

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

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PHYSICAL-CHEMICAL INFORMATION

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

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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.