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anise seed absolute

Anise seed absolute is a concentrated natural extract derived from Pimpinella anisum seeds, noted for its distinct anise and licorice aroma and flavor used in flavoring and perfumery.

General Material Description

Anise seed absolute is a natural, viscous liquid obtained by solvent extraction of the seeds of Pimpinella anisum, a plant also known as anise. This absolute is characterized by its strong anise licorice odor and flavor, making it valuable in both flavoring and fragrance industries. It is often referenced by synonyms including anise absolute and pimpinella anisum fruit absolute. The material is a concentrated aromatic substance soluble in alcohol but insoluble in water. It features a complex profile that captures the spicy, sweet, and warm notes typical of anise, which is why it is widely used as a flavor and scent component. More chemical information can be accessed through the PubChem database. This absolute is typically sourced from the ripe fruit/seeds of the Pimpinella anisum plant harvested for essential oil and extracts production.

Occurrence, Applicability & Potential Uses

Anise seed absolute is naturally extracted from the fruit of the Pimpinella anisum plant. It is utilized extensively as a flavoring and fragrance agent due to its distinctive anise and licorice notes. In perfumery and cosmetic formulations, it imparts sweet, spicy nuances supporting floral, fruity, and herbal accords. The absolute is also used to replicate and enhance flavors in products such as absinthe, beer, and various cheeses, reflecting its application in flavor creation for food and beverages. It serves as a botanical alternative to other anethole-containing extracts for replicating flavors linked to fennel and licorice. Usage standards align with the IFRA (Global) Code of Practice, ensuring safe levels in consumer products.

Physico-Chemical Properties Summary

Anise seed absolute is a viscous, alcohol-soluble extract that does not dissolve in water. Its solubility profile influences formulation choices in perfumery and flavor applications, favoring alcoholic or oil-based systems for optimal integration. The absolute possesses a concentrated volatile profile dominated by anethole derivatives, yielding a pronounced licorice-like aroma and flavor with sweet and spicy undertones. These chemical characteristics enable it to contribute both top and middle notes in fragrance structures. Its chemical stability and compatibility with various solvents permit incorporation into complex blends without compromising sensory properties.

FAQ

What is anise seed absolute and how is it characterized?
Anise seed absolute is a natural aromatic extract obtained by solvent extraction of Pimpinella anisum seeds, also known as anise. It features a distinctive licorice-like odor and flavor attributed primarily to anethole compounds. Often called anise absolute or pimpinella anisum fruit absolute, this substance is a viscous liquid widely used in flavor and fragrance industries for its sweet, spicy, and warm sensory profile.
Where does anise seed absolute occur naturally and how is it used?
This absolute is derived from the fruit or seeds of the Pimpinella anisum plant, commonly found in Mediterranean regions. It is applied extensively as a flavoring agent in foods and beverages such as absinthe and cheese, as well as in perfumery to add anise, licorice, and spicy notes. The material is soluble in alcohol but not water, guiding its use in appropriate solvent systems for product formulation.
What safety and regulatory information is pertinent to anise seed absolute?
Anise seed absolute is classified as having no significant hazards under OSHA's Hazard Communication Standard (29 CFR 1910). There are no identified GHS hazard or precautionary statements associated with its use. It is regulated under the IFRA (Global) Code of Practice, which provides guidelines on safe concentration levels in flavor and fragrance applications to ensure consumer safety during product development.

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

None found
Publications by PubMed
Antibacterial activity against Clostridium genus and antiradical activity of the essential oils from different origin.
Ameliorative Effect of Pimpinella anisum Oil on Immunohistochemical and Ultrastuctural Changes of Cerebellum of Albino Rats Induced by Aspartame.
Anti- and pro-lipase activity of selected medicinal, herbal and aquatic plants, and structure elucidation of an anti-lipase compound.
The Study on the Effects of Pimpinella anisum on Relief and Recurrence of Menopausal Hot Flashes.
Efficacy of Iranian traditional medicine in the treatment of epilepsy.
Use of herbal medicines during pregnancy in a group of Palestinian women.
Isolation of terpenoids from Pimpinella anisum essential oil by high-performance counter-current chromatography.
Evaluation of the control ability of five essential oils against Aspergillus section Nigri growth and ochratoxin A accumulation in peanut meal extract agar conditioned at different water activities levels.
Bioactivity of Dianthus caryophyllus, Lepidium sativum, Pimpinella anisum, and Illicium verum essential oils and their major components against the West Nile vector Culex pipiens.
The influence of essential oil of aniseed (Pimpinella anisum, L.) on drug effects on the central nervous system.
Review of Pharmacological Properties and Chemical Constituents of Pimpinella anisum.
Anticonvulsant and neuroprotective effects of Pimpinella anisum in rat brain.
The antimicrobial activity of essential oils and extracts of some medicinal plants grown in Ash-shoubak region - South of Jordan.
Evaluation of effects of Zingiber officinale on salivation in rats.
Exposure of Candida to p-anisaldehyde inhibits its growth and ergosterol biosynthesis.
Survey on medicinal plants and spices used in Beni-Sueif, Upper Egypt.
Antimicrobial activity of Northwestern Mexican plants against Helicobacter pylori.
Resolution and quantification of isomeric fatty acids by silver ion HPLC: fatty acid composition of aniseed oil (Pimpinella anisum, Apiaceae).
Antiviral and immunostimulating effects of lignin-carbohydrate-protein complexes from Pimpinella anisum.
Synergistic and antagonistic interactions of terpenes against Meloidogyne incognita and the nematicidal activity of essential oils from seven plants indigenous to Greece.
Control of the myiasis-producing fly, Lucilia sericata, with Egyptian essential oils.
An attempt of postharvest orange fruit rot control using essential oils from Mediterranean plants.
Phytotoxic activities of Mediterranean essential oils.
Randomized clinical trial of a phytotherapic compound containing Pimpinella anisum, Foeniculum vulgare, Sambucus nigra, and Cassia augustifolia for chronic constipation.
Ochratoxin A production in aniseed-based media by selected fungal strains and in anise fruits (Pimpinella anisum L.).
Effect of ethnomedicinal plants used in folklore medicine in Jordan as antibiotic resistant inhibitors on Escherichia coli.
Chemistry, antioxidant, antibacterial and antifungal activities of volatile oils and their components.
Microarray analysis of p-anisaldehyde-induced transcriptome of Saccharomyces cerevisiae.
Ethnopharmacy of Turkish-speaking Cypriots in Greater London.
Aqueous extracts of some medicinal plants are as toxic as Imidacloprid to the sweet potato whitefly, Bemisia tabaci.
Chemical compositions and antioxidant properties of essential oils from nine species of Turkish plants obtained by supercritical carbon dioxide extraction and steam distillation.
Screening of antioxidant properties of seven Umbelliferae fruits from Iran.
Self-therapy practices among university students in Palestine: focus on herbal remedies.
Biosynthesis of t-anethole in anise: characterization of t-anol/isoeugenol synthase and an O-methyltransferase specific for a C7-C8 propenyl side chain.
Control of the mushroom phorid fly, Megaselia halterata (Wood), with plant extracts.
The fruit essential oil of Pimpinella anisum L. (Umblliferae) induces neuronal hyperexcitability in snail partly through attenuation of after-hyperpolarization.
Application of poly(dimethylsiloxane) fiber sol-gel coated onto NiTi alloy electrodeposited with zirconium oxide for the determination of organochlorine pesticides in herbal infusions.
Control of Aspergillus section Flavi growth and aflatoxin accumulation by plant essential oils.
Essential oil composition of Pimpinella anisum L. fruits from various European countries.
Extraction of essential oil from Pimpinella anisum using supercritical carbon dioxide and comparison with hydrodistillation.
Synergistic antibacterial activity between Thymus vulgaris and Pimpinella anisum essential oils and methanol extracts.
Application of essential oils in maize grain: impact on Aspergillus section Flavi growth parameters and aflatoxin accumulation.
Recovering effects of aqueous extracts of some selected medical plants on the teratogenic effects during the development of D. melanogaster.
Aqueous suspension of anise "Pimpinella anisum" protects rats against chemically induced gastric ulcers.
Effect of gamma irradiation on microbial load and sensory characteristics of aniseed (Pimpinella anisum).
Antispasmodic and relaxant effects of the hidroalcoholic extract of Pimpinella anisum (Apiaceae) on rat anococcygeus smooth muscle.
Bactericidal activity of black pepper, bay leaf, aniseed and coriander against oral isolates.
Repellent activity of five essential oils against Culex pipiens.
Fumigant activity of plant essential oils and components from horseradish (Armoracia rusticana), anise (Pimpinella anisum) and garlic (Allium sativum) oils against Lycoriella ingenua (Diptera: Sciaridae).
Gas chromatographic-mass spectrometric analysis of essential oils from Pimpinella species gathered from Central and Northern Turkey.
Antifungal activity of fluid extract and essential oil from anise fruits (Pimpinella anisum L., Apiaceae).
In vitro susceptibility of Helicobacter pylori to botanical extracts used traditionally for the treatment of gastrointestinal disorders.
Insecticidal, repellent and oviposition-deterrent activity of selected essential oils against Anopheles stephensi, Aedes aegypti and Culex quinquefasciatus.
Molecular evolution of flavonoid dioxygenases in the family Apiaceae.
Greek plant extracts exhibit selective estrogen receptor modulator (SERM)-like properties.
p-Anisaldehyde: acaricidal component of Pimpinella anisum seed oil against the house dust mites Dermatophagoides farinae and Dermatophagoides pteronyssinus.
Aniseed oil increases glucose absorption and reduces urine output in the rat.
Aromatic compound glucosides, alkyl glucoside and glucide from the fruit of anise.
Supercritical extraction of essential oil from aniseed (Pimpinella anisum L) using CO2: solubility, kinetics, and composition data.
Water-soluble constituents of anise: new glucosides of anethole glycol and its related compounds.
Studies on essential oils: part 10; antibacterial activity of volatile oils of some spices.
The effects of fruit essential oil of the Pimpinella anisum on acquisition and expression of morphine induced conditioned place preference in mice.
Relaxant effect of Pimpinella anisum on isolated guinea pig tracheal chains and its possible mechanism(s).
Phenolic content in differentiated tissue cultures of untransformed and Agrobacterium-transformed roots of anise (Pimpinella anisum L.).
The fruit essential oil of Pimpinella anisum exerts anticonvulsant effects in mice.
Biosynthesis of pseudoisoeugenols in tissue cultures of Pimpinella anisum. Phenylalanine ammonia lyase and cinnamic acid 4-hydroxylase activities.
Elicitor-Induced Formation of Coumarin Derivatives in Suspension Cultures of Pimpinella anisum.
Ethnobotanical survey of the medicinal flora used by the Caribs of Guatemala.
A study of four medicinal plant complexes of Mexico and adjacent United States.
Terpene hydrocarbons in Pimpinella anisum L.
Changes of cytokinin nucleotides in an anise cell culture (Pimpinella anisum L.) during growth and embryogenesis.
Effect of exogenous cytokinins on growth and somatic embryogenesis in anise cells (Pimpinella anisum L.).
Endogenous cytokinins during embryogenesis in an anise cell culture (Pimpinella anisum L.).
Isolation and identification of a new, naturally occurring cytokinin (6-benzylaminopurineriboside) from an anise cell culture (Pimpinella anisum L.).
Isolation and quantitation of isopentenyladenosine in an anise cell culture by single-ion monitoring, radioimmunoassay and bioassay.
Loss of competence for glyoxysome formation during somatic embryogenesis in anise (Pimpinella anisum L.) suspension cultures.
Purification and separation of plant gibberellins from their precursors and glucosyl conjugates.
Fatty acid β-oxidation and glyoxylate cycle enzyme activities of induced glyoxysomes from anise suspension cultures.
Quantitation of gibberellins and the metabolism of [(3)H]gibberellin A 1 during somatic embryogenesis in carrot and anise cell cultures.
Fennel and anise as estrogenic agents.
[Isolation and identification of flavon(ol)-O-glycosides in caraway (Carum carvi L.), fennel (Foeniculum vulgare Mill.), anise (Pimpinella anisum L.), and coriander (Coriandrum sativum L.), and of flavon-C-glycosides in anise. I. Phenolics of spices (author's transl)].
Fertilization and fusion of free endosperm nuclei in Pimpinella anisum L.
[The occurrence of cumarins and sterols in tissue-cultures of roots of Anethum graveolens and Pimpinella anisum (author's transl)].
Nectary gland development and functional duration in Pimpinella anisum L.

Other Information

Wikipedia:View

General Material Information

Trivial Name anise seed absolute
Short Description pimpinella anisum fruit absolute
Synonyms
  • anise absolute
  • anise seed absolute (pimpinella anisum)
  • aniseed absolute
  • pimpinella anisum fruit absolute
  • pimpinella anisum seed absolute

Suppliers

A. Fakhry

PhysChem Properties

Material listed in food chemical codex No
Solubility
alcohol Yes
water No

Organoleptic Properties

Odor Type: Anise
anise, licorice
General comment At 100.00 %. anise licorice
Flavor Type: Anise
anise, licorice
General comment Anise licorice

Occurrences

Safety Information

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavor and fragrance agents
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice

Safety references

None found