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anethole
Sign in to saveAlso known as p-propenylanisole, methyl 4-(prop-1-en-1-yl)phenyl ether
Anethole (also known as anise camphor) is an organic compound that is widely used as a flavoring substance. It is a derivative of the aromatic compound allylbenzene and occurs widely in the essential oils of plants. It is in the class of phenylpropanoid organic compounds. It contributes a large component of the odor and flavor of anise and fennel (both in the botanical family Apiaceae), anise myrtle (Myrtaceae), liquorice (Fabaceae), magnolia blossoms, and star anise (Schisandraceae). Closely related to anethole is its isomer estragole, which is abundant in tarragon (Asteraceae) and basil (Lam
Chemical data
- Formula
- C10H12O
- Molecular weight
- 148.2 g/mol
- IUPAC name
- 1-methoxy-4-prop-1-enylbenzene
- SMILES
- CC=CC1=CC=C(C=C1)OC
- InChIKey
- RUVINXPYWBROJD-UHFFFAOYSA-N
- XLogP
- 3.3
- Polar surface area
- 9.2 Ų
- H-bond donors
- 0
- H-bond acceptors
- 1
- Formal charge
- 0
via PubChem
Wikidata facts
- Mass
- 148.089
Show 3 more facts
- canonical SMILES
- CC=CC1=CC=C(C=C1)OC
- chemical formula
- C₁₀H₁₂O
- Commons category
- Anethole
via Wikidata · CC0
~8 min read
Article
15 sectionsContents
- Structure and production
- Uses
- Flavoring
- Precursor to other compounds
- Research
- Antimicrobial and antifungal activity
- Insecticidal activity
- Ouzo effect
- Precursor to illicit drugs
- Estrogen and prolactin
- Safety
- History
- See also
- References
- External links
Anethole (also known as anise camphor) is an organic compound that is widely used as a flavoring substance. It is a derivative of the aromatic compound allylbenzene and occurs widely in the essential oils of plants. It is in the class of phenylpropanoid organic compounds. It contributes a large component of the odor and flavor of anise and fennel (both in the botanical family Apiaceae), anise myrtle (Myrtaceae), liquorice (Fabaceae), magnolia blossoms, and star anise (Schisandraceae). Closely related to anethole is its isomer estragole, which is abundant in tarragon (Asteraceae) and basil (Lamiaceae), and has a flavor reminiscent of anise. It is a colorless, fragrant, mildly volatile liquid. Anethole is only slightly soluble in water but exhibits high solubility in ethanol. This trait causes certain anise-flavored liqueurs to become cloudy when diluted with water; this is called the ouzo effect.
== Structure and production == Anethole is an aromatic, unsaturated ether related to lignols. It exists as both cis–trans isomers (see also E–Z notation), involving the double bond outside the ring. The more abundant isomer, and the one preferred for use, is the trans or E isomer.