Volatile components and key odorants of fennel (Foeniculum vulgare Mill.) and thyme (Thymus vulgaris L.) oil extracts obtained by simultaneous distillation-extraction and supercritical fluid extraction.

@article{DazMaroto2005VolatileCA,
  title={Volatile components and key odorants of fennel (Foeniculum vulgare Mill.) and thyme (Thymus vulgaris L.) oil extracts obtained by simultaneous distillation-extraction and supercritical fluid extraction.},
  author={Mar{\'i}a Consuelo D{\'i}az-Maroto and Ignacio Javier D{\'i}az-Maroto Hidalgo and Eva S{\'a}nchez-Palomo and Mar{\'i}a Soledad P{\'e}rez-Coello},
  journal={Journal of agricultural and food chemistry},
  year={2005},
  volume={53 13},
  pages={5385-9}
}
Volatile oil extracts of fennel seeds (Foeniculum vulgare Mill.) and thyme leaves (Thymus vulgaris L.) were obtained by simultaneous distillation-extraction (SDE) and supercritical fluid extraction (SFE) and analyzed by gas chromatography-mass spectrometry (GC-MS). In general, fennel oil extracted by SDE and SFE showed similar compositions, with trans-anethole, estragole, and fenchone as the main components. In contrast, thymol and p-cymene, the most abundant compounds in thyme leaves, showed… CONTINUE READING

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