Aćimović Milica, Jeremić Jovana Stanković, Cvetkovic Mirjana, Lončar Biljana, Pezo Lato
Department of Alternative and Vegetable Crops, Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, Beograd, Serbia.
Department of Chemistry, Institute of Chemistry, Technology and Metallurgy, National Institute of Republic of Serbia, University of Belgrade, Beograd, Serbia.
Chem Biodivers. 2025 Aug;22(8):e202500022. doi: 10.1002/cbdv.202500022. Epub 2025 Apr 3.
This study provides a comprehensive analysis of the volatile compounds from the fruits of aniseed (Pimpinella anisum), coriander (Coriandrum sativum), and fennel (Foeniculum vulgare). Essential oils (EOs) and hydrolates (HYs) were extracted via steam distillation under industrial conditions and analysed using gas chromatography-mass spectrometry. Sixty-five components, primarily oxygenated monoterpenes, were identified, highlighting trans-anethole, linalool, and fenchone as major constituents in the respective EOs. Comparative analysis revealed significant differences between the EOs and HYs, with the latter exhibiting distinctive compositions, such as higher proportions of p-anisaldehyde in aniseed and fenchone in fennel. The sensory evaluation identified unique odour profiles, including herbal, citrus, spicy, and floral notes, which align with their chemical compositions. These findings underline the aromatic and potential biological activities of both EOs and HYs, offering insights into their applications in the food, fragrance, and therapeutic industries.
本研究对茴芹（Pimpinella anisum）、香菜（Coriandrum sativum）和茴香（Foeniculum vulgare）果实中的挥发性化合物进行了全面分析。在工业条件下通过水蒸气蒸馏提取了精油（EOs）和纯露（HYs），并采用气相色谱 - 质谱联用仪进行分析。共鉴定出65种成分，主要为氧化单萜类化合物，其中反式茴香脑、芳樟醇和小茴香酮分别是各自精油中的主要成分。对比分析表明，精油和纯露之间存在显著差异，后者呈现出独特的成分，例如茴芹中对甲氧基苯甲醛比例较高，茴香中小茴香酮比例较高。感官评价确定了独特的气味特征，包括草本、柑橘、辛辣和花香调，这与它们的化学成分相符。这些发现强调了精油和纯露的芳香特性及潜在生物活性，为它们在食品、香料和治疗行业中的应用提供了见解。
