Character impact odorants of fennel fruits and fennel tea

The flavor of fennel fruits and fennel tea was examined by aroma extract dilution analysis of the respective dichloromethane extracts. In both fennel fruits and tea, trans- anethole, anisaldehyde, and trans- 4,5- epoxy- 2( E)- decenal showed high flavor dilution ( FD) factors followed by fenchone, 1,8-cineole, ( R)- alpha- pinene, estragole, and,- myrcene. On the basis of these results, the odorants showing higher FD factors were quantified in tea as well as in fruits, and odor activity values ( OAV) in tea were calculated by dividing the concentration of the compound by its recognition threshold in water. The highest OAV was found for trans- anethole, followed by estragole, fenchone, 1,8- cineole, ( R)alpha- pinene, beta- myrcene, and anisaldehyde. From a comparison of the concentrations of odorants in fruits and tea, trans- anethole and estragole showed similar extraction rates of approximately 10-15%, whereas the extraction rates for ( R)- alpha- pinene, beta- myrcene, and limonene were below 2%. In contrast to this, fenchone, camphor, linalool, and carvone showed higher extraction rates ( 26- 50%), whereas the high apparent extraction rates of anisalcohol ( 393%) and vanilline ( 480%) were attributed to the formation from precursors. Sensory studies of aqueous models containing odorants in the amounts quantified in fennel teas revealed high similarity of the models with the tea and proved that all impact odorants had been identified in their correct concentrations. Further sensory experiments showed that estragole had no odor impact on the overall flavor of fennel tea, and, therefore, a reduction of estragole in fennel products would have no negative impact on their sensoric quality. In contrast to this, trans- anethole and fenchone were found to be character impact compounds of fennel.