Aromatic constituents and their changes of Illicium verum processed by different heating methods

The aromatic constituents and their changes of Illicium verwn during different heating processes and the practical applications were investigated in this study. Results of gas chromatography-mass spectrometry (GC-MS), gas chromatography olfactometry (GC-O) and corresponding sensory assessment showed that trans-anethole was the most representative and important component of aromatic volatiles in Illicium verwn, which would cover up the scents of other ingredients. Furthermore, these results implied that the volatilization of trans-anethole reached the maximum at 100 degrees C during direct heating process and at 160 degrees C during frying heating process, which showed high similarity in sensory evaluation. The present study would provide the theory base for maximum utilizing the flavor of Illicium vaunt in food processing.