Editing Fennel (section)

=== Chemistry ===
The [[odor|aromatic]] character of fennel fruits derives from [[volatile oils]] imparting mixed aromas, including trans-[[anethole]] and [[estragole]] (resembling [[liquorice]]), [[fenchone]] ([[Mentha|mint]] and [[camphor]]), [[limonene]],<ref>{{Cite journal |last1=Badgujar |first1=Shamkant B. |last2=Patel |first2=Vainav V. |last3=Bandivdekar |first3=Atmaram H. |date=2014 |title=''Foeniculum vulgare'' Mill: A Review of Its Botany, Phytochemistry, Pharmacology, Contemporary Application, and Toxicology |journal=BioMed Research International |language=en |volume=2014 |page=842674 |doi=10.1155/2014/842674 |issn=2314-6133 |pmc=4137549 |pmid=25162032 |doi-access=free}}</ref> [[1-octen-3-ol]] ([[mushroom]]).<ref>{{cite journal |last1=Díaz-Maroto |first1=M. C |last2=Díaz-Maroto Hidalgo |first2=I. J |last3=Sánchez-Palomo |first3=E |last4=Pérez-Coello |first4=M. S |year=2005 |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 |journal=Journal of Agricultural and Food Chemistry |volume=53 |issue=13 |pages=5385–9 |doi=10.1021/jf050340+ |pmid=15969523}}</ref> Other [[phytochemical]]s found in fennel fruits include [[polyphenol]]s, such as [[rosmarinic acid]] and [[luteolin]], among others in minor content.<ref>{{cite journal |last1=Uusitalo |first1=L |last2=Salmenhaara |first2=M |last3=Isoniemi |first3=M |last4=Garcia-Alvarez |first4=A |last5=Serra-Majem |first5=L |last6=Ribas-Barba |first6=L |last7=Finglas |first7=P |last8=Plumb |first8=J |last9=Tuominen |first9=P |last10=Savela |first10=K |year=2016 |title=Intake of selected bioactive compounds from plant food supplements containing fennel (''Foeniculum vulgare'') among Finnish consumers |journal=Food Chemistry |volume=194 |pages=619–25 |doi=10.1016/j.foodchem.2015.08.057 |pmid=26471600}}</ref>