Editing Anise (section)

===Essential oil===
[[File:AniseEssOil.png|thumb|upright|Anise essential oil]]

Anise [[essential oil]] can be obtained from the fruits by either [[steam distillation]] or extraction using [[supercritical carbon dioxide]].<ref name="co2">{{cite journal |last1=Pereira |first1=Camila G. |last2=Meireles |first2=M. Angela A. |date=September 2007 |title=Economic analysis of rosemary, fennel and anise essential oils obtained by supercritical fluid extraction |journal=Flavour and Fragrance Journal |volume=22 |issue=5 |pages=407–413 |doi=10.1002/ffj.1813}}</ref> The yield of essential oil is influenced by the growing conditions<ref>{{cite journal |last1=Zehtab-salmasi |first1=S. |last2=Javanshir |first2=A. |last3=Omidbaigi |first3=R. |last4=Alyari |first4=H. |last5=Ghassemi-golezani |first5=K. |date=May 2001 |title=Effects of water supply and sowing date on performance and essential oil production of anise (''Pimpinella anisum'' L.) |journal=Acta Agronomica Hungarica |volume=49 |issue=1 |pages=75–81 |doi=10.1556/AAgr.49.2001.1.9 |doi-access=free}}</ref> and extraction process, with supercritical extraction being more efficient.<ref name="co2" /> Regardless of the method of isolation the main component of the oil is [[anethole]] (80–90%), with minor components including [[4-Anisaldehyde|4-anisaldehyde]], [[estragole]] and pseudoisoeugenyl-2-methylbutyrates amongst others.<ref name="Rodrigues-et-al-2003">{{cite journal |last1=Rodrigues |first1=Vera M. |last2=Rosa |first2=Paulo T. V. |last3=Marques |first3=Marcia O. M. |last4=Petenate |first4=Ademir J. |last5=Meireles |first5=M. Angela A. |date=March 2003 |title=Supercritical Extraction of Essential Oil from Aniseed using sCO<sub>2</sub>: Solubility, Kinetics and Composition Data |journal=Journal of Agricultural and Food Chemistry |volume=51 |issue=6 |pages=1518–1523 |doi=10.1021/jf0257493 |pmid=12617576}}</ref> (Alternately found by Orav et al. 2008 to be 2–6% extracted oil by weight of raw seed material, 74–94% being [[trans-anethole|''trans''-anethole]] and the remaining fraction [[estragole]] (methylchavicol), [[anisaldehyde]] and [[γ-himachalene]].)<ref name="Sayed-Ahmad-et-al-2017">{{cite journal |last1=Sayed-Ahmad |first1=Bouchra |last2=Talou |first2=Thierry |last3=Saad |first3=Zeinab |last4=Hijazi |first4=Akram |last5=Merah |first5=Othmane |year=2017 |title=The Apiaceae: Ethnomedicinal family as source for industrial uses |url=https://oatao.univ-toulouse.fr/25145/1/Sayed_Ahmad_25145.pdf |journal=[[Industrial Crops and Products]] |publisher=[[Elsevier]] |volume=109 |pages=661–671 |doi=10.1016/j.indcrop.2017.09.027 |issn=0926-6690}}</ref> [[Anethole]] is responsible for anise's characteristic odor and flavor.<ref>Jodral, Manuel Miro. ''Illicium, Pimpinella and Foeniculum''. CRC Press, 2004. pp. 205</ref>