Bulletin of the Korean Chemical Society

Korean Chemical Society (대한화학회)
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Characterization of Fennel Flavors by Solid Phase Trapping-Solvent Extraction and Gas Chromatography-Mass Spectrometry

  • Shin, Yeon-Jae (Department of Chemistry, Seoul Women's University) ;
  • Jung, Mi-Jin (Department of Chemistry, Seoul Women's University) ;
  • Kim, Nam-Sun (Department of Chemistry, Seoul Women's University) ;
  • Kim, Kun (Department of Chemistry, Seoul Women's University) ;
  • Lee, Dong-Sun (Department of Chemistry, Seoul Women's University)
  • Published : 2007.12.20
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Abstract

Headspace solid phase trapping solvent extraction (HS-SPTE) and GC-MS was applied for the characterization of volatile flavors from fennel, anise seed, star-anise, dill seed, fennel bean, and Ricard aperitif liquor. Tenax was used for HS-SPTE adsorption material. Recoveries, precision, linear dynamic ranges, and the limit of detection in the analytical method were validated. There were some similarities and distinct differences between fennel-like samples. The Korean and the Chinese fennels contained trans-anethole, (+)-limonene, anisealdehyde, methyl chavicol as major components. The volatile aroma components from star anise were characterised by rich trans-anethole, (+)-limonene, methyl chavicol, and anisaldehyde. Additionally, principal component analysis (PCA) has been used for characterizing or classifying eight different fennel-like samples according to origin or other features. A quite different pattern of dill seed was found due to the presence of apiol (dill).

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