Anethol, p-propenylanisole, anise camphor, isoestragole, oil of aniseed, p-1-propenylanisole, 4-
propenylanisole, nauli gum, 1-methoxy-4-(1-propenyl)benzene p-
Mol. Weight: 148.20
CAS No: 104-46-1
Boiling Point: 234-235
Flash point : 90 C
Physical Appearance : Colourless,clear, Liquid
Odour/Flavour : A sweet, like aromatic odour
Assay by GLC : Min. 99 %
Specific Gravity : 0.978 to 0.992
Refractive Index : 1.553 to 1,560
Optical Rotation : -1 to +1
Melting Point : +20 to +21
Acidity/Alkalinity : Neutral to Litmus
Storage : Keep in cool place
Anethole (or trans-anethole) is an aromatic compound that accounts for the distinctive "licorice" flavor of anise, fennel, and star anise.
It may also be referred to as p-propenylanisole, anise camphor, isoestragole, or oil of aniseed. The chemical structure is shown at right. Chemically, it is an aromatic, unsaturated ether.
Anethole appears as white crystals at room temperature. Its melting point is 21 Â°C. Anethole is distinctly sweet as well as having its flavoring properties and is measured to be 13 times sweeter than sugar. It is perceived as being pleasant to the taste even at higher concentrations.
Anethole is used most widely for the flavouring of all kind of food products, especially confectionery. It forms an important consitoyuent of beverages, alcoholic and nonalcoholic, particularly of the absintle type so popular in France.
Anethole also finds wide application for the flavouring of Pharmaceutical Preparations, especially dentrifices, mouth washes, garglesetc.etc.
It is also used in some perfume compositions in order to impart a sweet note. Anethole used in Food, Flavours, Cosmetics, Pharmaceutical , Tobacco, Confectionery and Perfume Indusrties.