Character impact odorants of fennel fruits and fennel tea

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 10, 2006, Pages 3686-3692

  Zeller, Annette ^a   Rychlik, Michael ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Aroma extract dilution analysis; Estragole; Fennel; Fennel tea; Odor activity value

Indexed keywords

DICHLOROMETHANE; ESSENTIAL OIL; PLANT EXTRACT;

ARTICLE; BEVERAGE; CHEMISTRY; FENNEL; FRUIT; ODOR; TASTE;

BEVERAGES; FOENICULUM; FRUIT; METHYLENE CHLORIDE; ODORS; OILS, VOLATILE; PLANT EXTRACTS; SMELL; TASTE;

DRYOBALANOPS; FOENICULUM VULGARE;

EID: 33744918044     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf052944j     Document Type: Article

References (37)

1. Miraldi, E. Comparison of the essential oils from ten Foeniculum vulgare Miller samples of fruits of different origin. Flavour Fragrance J. 1999, 14, 379-382.
2. National Toxicology Program. Toxicology and Carcinogenesis Studies of Methyleugenol in F344/n Rats and B6C3F1 Mice; DRAFT NTP-TR-491; NIH Publication 98-3950; NIH: Bethesda, MD, 2000.
3. Waddell, W. J. Thresholds of carcinogenicity of flavors. Toxicol. Sci. 2002, 68, 275-279.
4. Commission of the European Communities. Proposal for a Regulation of the European Parliament and of the Council on Flavourings and Certain Food Ingredients with Flavouring Properties for Use in and on Foods; Commission of the European Communities: Brussels, Belgium, 2004.
5. Strichow, N.; Kuballa, T. Cancerogenic odorants in fennel tea? [Kanzerogene Aromastoffe in Fencheltee?]. Lebensmittelchemie 2004, 58, 51-52.
6. Bilia, A. R.; Flamini, G.; Taglioli, V.; Morelli, I.; Vincieri, F. F GC-MS analysis of essential oil of some commercial Fennel teas. Food Chem. 2002, 76, 307-310.
7. Fehr, D. Determination of volatile constituents in tea preparations. 1. Liberation of volatile oils from fennel fruits. Pharm. Ztg. 1982, 127, 2520-2522.
8. Diaz-Maroto, M. C.; Diaz-Maroto Hidalgo, I. J.; Sanchez-Palomo, E.; Soledad Perez-Coello, M. Volatile components and key odorants of fennel (Foeniculum vulgare Mill.) and thyme (Thymus vulgaris L.) oil extracts obtained by simultaneous distillation - extraction and supercritical fluid extraction. J. Agric. Food Chem. 2005, 53, 5385-5389.
9. Semmelroch, P.; Laskawy, G.; Blank, I.; Grosch, W. Determination of potent odourants in roasted coffee by stable isotope dilution assays. Flavour Fragrance J. 1995, 10, 1-7.
10. Semmelroch, P.; Grosch, W. Studies on character impact odorants of coffee brews. J. Agric. Food Chem. 1996, 44, 537-543.
11. Rychlik, M.; Bosset, J. O. Flavour and off-flavour compounds of Swiss Gruyere cheese. Identification of key odorants by quantitative instrumental and sensory studies. Int. Dairy J. 2001, 11, 903-910.
12. Blank, I.; Grosch, W. Evaluation of potent odorants in dill seed and dill herb (Anethum graveolens L.) by aroma extract dilution analysis. J. Food Sci. 1991, 56, 63-67.
13. Blank, I.; Sen, A.; Grosch, W. Sensory study on the character impact flavour compounds of dill herb (Anethum graveoleus L.). Food Chem. 1992, 43, 337-343.
14. Jagella, T.; Grosch, W. Flavour and off-flavour compounds of black and white pepper (Piper nigrum L.). I. Evaluation of potent odorants of black pepper by dilution and concentration techniques. Z. Lebensm. Unters. Forsch. A 1999, 209, 16-21.
15. Jagella, T.; Grosch, W. Flavour and off-flavour compounds of black and white pepper (Piper nigrum L.). II. Odour activity values of desirable and undesirable odorants of black pepper. Z. Lebensm. Unters. Forsch. A 1999, 209, 22-26.
16. Guth, H.; Grosch, W. Deterioration of soya-bean oil: quantification of primary flavour compounds using a stable isotope dilution assay. Lebensm. Wiss. Technol. 1990, 23, 513-522.
17. Engel, W.; Bahr, W.; Schieberle, P. Solvent assisted flavour evaporation-a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices. Eur. Food Res. Technol. 1999, 209, 237-241.
18. Steinhaus, M.; Fritsch, H. T.; Schieberle, P. Quantitation of (R)-and (S)-linalool in beer using solid-phase microextraction (SPME) in combination with a stable isotope dilution assay (SIDA). J. Agric. Food Chem. 2003, 51, 7100-7105.
19. Schieberle, P.; Grosch, W. Potent odorants of the wheat bread crumb. Differences to the crust and effect of a longer dough fermentation. Z. Lebensm. Unters. Forsch. 1991, 192, 130-135.
20. Cerny, C.; Grosch, W. Quantification of character-impact compounds of roasted beef. Z. Lebensm. Unters. Forsch. 1993, 196, 417-422.
21. Guth, H.; Grosch, W. Odorants of extruded oat flour, changes during storage [Geruchsstoffe von extrudiertem Hafermehl, Veränderungen bei der Lagerung]. Z. Lebensm. Unters. Forsch. 1993, 196, 22-28.
22. Blank, I.; Schieberle, P.; Grosch, W. Quantification of the flavour compounds 3-hydroxy-4,5-dimethyl-2(5H)-furanon and 5-ethyl-3-hydroxy-4-methyl- 2(5H)-furanon by a stable isotope dilution assay. In Progress in Flavour Precursors Studies; Schreier, P., Winterhalter, P., Eds.; Allured Publishing: Carol Stream, IL, 1993; pp 103-109.
23. 3]-β-ionone, for quantification in grapes, juices and wines. J. Chromatogr. A 1998, 824, 71-78.
24. Semmelroch, P. Untersuchungen zur Objektivierung der Aromaunterschiede zwischen Arabica und Robusta Kaffee. Ph.D. Thesis, Technische Universität München, München, Germany, 1995.
25. Masanetz, C.; Grosch, W. Key odorants of parsley leaves (Petroselinum crispum [Mill.] Nym. Ssp.crispum) by odor activity values. Flavour Fragrance J. 1998, 13, 115-124.
26. Schmitt, R. On the role of ingredients as sources of key aroma compounds in crumb chocolate. Ph.D. Thesis, Technische Universität München, München, Germany, 2005.
27. BVL (Bundesamt für Verbraucherschutz und Lebensmittelsicherheit_. Food analysis: sensoric test methods, triangle tests [Untersuchung von Lebensmitteln: Sensorische Prüfverfahren, Dreiecksprüfung]. In Amtliche Sammlung von Untersuchungsverfahren nach § 35 LMBG; Beuth Verlag: Berlin, Germany, 1999; Method L 00.90-7.
28. Kollmannsberger, H.; Fricke, G.; Paulus, H.; Nitz, S. The flavor composition of umbelliferous fruits. Part 1. Anise (Pimpinella anisum). Adv. Food Sci. 2000, 22, 47-61.
29. Kuechler, E.; Buechi, J.; Iconomou, N. Gas-chromatographic analysis of various ethereal oils and aromatic waters. I. Pharm. Acta Helv. 1965, 40, 85-104.
30. Toth, L. Essential oil of Foeniculum vulgare. II. Changes in different fennel oils before and after harvesting. Planta Med. 1967, 15, 371-389.
31. Kraus, A.; Hammerschmidt, F. J. Studies on fennel oils. Dragoco Report 1980, 27, 31-40.
32. von Schantz, M.; Juvonen, S. Gas chromatography studies of aromatic waters. Arch. Pharm. Bericht. 1969, 302, 775-887.
33. Trenkle, K. Fennel (Foeniculum vulgare). 2. Essential oils of the fruit, tops, and roots of the plant. Pharmazie 1972, 27, 319-324.
34. Averbeck, M. Zum Einfluss von Lagerung und Abfüllung auf qualitätsbestimmende Aromastoffe in Orangensaft aus Konzentrat. Ph.D. Thesis, Technische Universität München, München, Germany, 2002.
35. Rychlik, M.; Schieberle, P.; Grosch, W. Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants; Deutsche Forschungsanstalt für Lebensmittelchemie: Garching, Germany, 1998.
36. Europäisches Arzneibuch, 3rd ed.; Deutscher Apotheker Verlag: Stuttgart, Germany, 1997; p 325.
37. Pank, F.; Schneider, E.; Krüger, H. Possibilities and limitations of estragole content reduction of fennel (Foeniculum vulgare Mill.) and its preparations. Z. Arzn. Gew. Pfl. 2003, 8, 165-172.