The oil is obtained by steam distillation of dried, well-ripe, brown-colored seeds and is known commercially as star anise essential oil. The odor is intensely sweet with a characteristic flavor.
These Secondary Standards are qualified as Certified Reference Materials. These are suitable for use in several analytical applications including but not limited to pharma release testing, pharma method development for qualitative and quantitative analyses, food and beverage quality control testing, and other calibration requirements.
Extractives and their physically modified derivatives Illicium verum, Magnoliaceae.
Essential oil composition
The main constituents include anethole (85 to 90%), d-α-pinene, δ-carene, α- and β-phellandrene, p-cymene, cineol, l-limonene, d-terpineol and 25 constituents (Burdock, 1997).
Aroma characteristics at 2.0%: sweet, anise, licorice, anethole and estragole-like with a clean, resinous, slightly phenolic nuance.
Taste characteristics at 15 ppm: sweet, anise and fennel with a full-bodied sweetness and an herbal nuance.
