Масло фенхеля

Химические свойства

Fennel oil is obtained by steam distillation of the aerial parts of Foeniculum vulgare Mill. ssp. vulgare var. vulgare (bitter fennel). It is a colorless to pale yellow liquid with a camphoraceous, sweet–spicy odor and a slightly bittersweet camphoraceous taste, d²⁰₂₀ 0.944–0.973; n²⁰_D 1.514–1.538; α²⁰_D +11 ° to +29 °. The main constituents are monoterpene hydrocarbons such as ??-phellandrene (0–8.5%) and limonene (1–6%), fenchone (10–25%), estragole (1–6%), and (E)-anethole (50–78%). With increasing maturity of the fruits, the content of monoterpenes decreases. The ripe fruits yield an oil with 50–70% anethole and 5–25% fenchone. In contrast, the oil of the ripe fruits of sweet fennel (F. vulgare Mill. ssp. vulgare var. dulce) contains less than 5% fenchone and more than 75% anethole.
Fennel oil is produced mainly in Hungary, Tasmania, North Africa, and India in a quantity of few 10 t/yr. In total. It is used in flavoring oral care products and alcoholic beverages (anise liqueurs).

Физические свойства

It is a colorless to pale-yellow liquid.

Вхождение

Found in the plant Foeniculum vulgare Thellung (Fam. Umbelliferae) (Guenther, 1950).

Использование

Flavoring agent in foods and pharmaceuticals. Fennel Oil can be used in eye washes and in facial steams to soothe and clean skin.

Подготовка

By steam distillation of the seeds of Foeniculum vulgare (Fenarolfs Handbook of Flavor Ingredients, 1971).

Cостав эфирных масел

The main constituents of the oil include anethole, d-phellandrene and d-limonene.

Профиль безопасности

Moderately toxic by ingestion. Mutation data reported. A severe skin irritant. When heated to decomposition it emits acrid smoke and irritating fumes.