Über die Aromastoffzusammensetzung von Extrakten aus Umbelliferenfrüchten : 1. Anis (Pimpinella anisum)

Anisseed (Pimpinella anisum L.) was extracted with diethylether (LSM), simultaneous distillation extraction (SDE) and CO 2 supercritical fluid extraction (SFE). The flavour composition of the extracts was investigated by gas chromatography - mass spectrometry (GC-MS) with simultaneous effluent sniffing detection. About 150 substances (e.g. 22 monoterpenoides, 32 sesquiterpenoides, 52 phenolic or aromatic compounds and 20 not aromatic esters could be identified. The occurrence of isomeric pseudo-isoeugenols and pseudo-isoeugenol methylethers, pseudo-isovanillyl-2-methylbutanoate, some oxygen-containing and aromatic himachalene derivatives, as well as isomeric himachalatriens could be confirmed. The most odoriferous flavour compounds were trans-anethol and ethyl-2-methylbutanoate in all extracts. SFE and LSM extracts show a remarkable higher content in higher boiling components (e.g. vanillin with its strong sweet flavour). The amount of low boiling compounds is very similar in all extracts. Nevertheless some odoriferous trace components like methional, phenylacetaldehyde and other thermal induced artefacts impart a typical cooking flavour note to the distillate. These differences are regarded to be responsible for the bad sensorial quality of the distillate compared to the other extracts.