anise seed

Full Material List

pimpinella anisum l. powder

Identifiers

CAS (Single)	N/A
FEMA	2093
EINECS	N/A
Synonyms	anise powder anise seed powder anise seed whole or ground, available as 100% certified organic anise seeds powder pimpinella anisum seed pimpinella anisum seed powder
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	N/A
Molecular Formula	N/A

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	N/A
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	N/A
Occurrence	anise

Organoleptic

Organoleptic Notes	1. Odor Type: anise anise Odor Description:at 100.00 %. anise
Odor	anise anise,
Flavor	anise anise,

AInsights BETA

FlavScents AInsights Entry: Anise Seed

1. Identity & Chemical Information

Common Name(s): Anise Seed
CAS Number: N/A
FEMA Number: 2086
Other Identifiers: FL No. 02.005
Material Type: Natural complex material (essential oil)
Source: Derived from the seeds of Pimpinella anisum
Key Constituents: Anethole, estragole, anisaldehyde, and anise ketone
Composition Variability: Composition may vary by origin, harvest, and processing.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Anise seed is characterized by its sweet, aromatic, and licorice-like odor and flavor. The primary sensory note is attributed to anethole, which provides a sweet and slightly spicy profile. The intensity of anise seed's aroma is moderate to strong, with good diffusion properties. It is commonly used as an impact note in flavor formulations, providing a distinctive licorice character that can enhance both sweet and savory profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Anise seed is naturally sourced from the seeds of the Pimpinella anisum plant, native to the eastern Mediterranean region and Southwest Asia. The essential oil is typically obtained through steam distillation of the dried seeds. Anise seed is recognized as a natural flavor and fragrance material due to its direct derivation from plant sources.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Anise seed is widely used in flavor applications, particularly in confectionery, bakery, and alcoholic beverages. It serves as a primary flavor in products like licorice candy and anise-flavored liqueurs. Typical use levels in finished food products range from 10 to 100 ppm, with higher concentrations used in more intensely flavored products. Anise seed oil is stable under typical food processing conditions but may degrade under prolonged exposure to high heat or acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In perfumery, anise seed is utilized in various fragrance families, including oriental and gourmand. It acts as a modifier and impact note, contributing a sweet, spicy aroma that enhances the complexity of fragrance compositions. Typical concentration ranges in perfumes are from trace amounts to 1%, depending on the desired intensity. Anise seed oil is considered a top to middle note due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Anethole: 80-90%
Estragole: 2-5%
Anisaldehyde: 0.5-1%
Anise Ketone: Trace amounts

Composition varies by origin, harvest, and processing.

Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references

6. Regulatory Status (Regional Overview)

United States: Recognized as GRAS by FEMA for flavor use.
European Union: Approved under Regulation (EC) No 1334/2008 with FL No. 02.005.
United Kingdom: Aligns with EU regulations post-Brexit.
Asia: Approved in Japan and China for flavor use; specific regulations may vary.
Latin America: Generally accepted in Brazil and MERCOSUR countries, but specific approvals should be verified.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Anise seed oil is generally recognized as safe for oral consumption within established limits. The ADI is not specifically defined, but typical use levels are considered safe. Dermal exposure in fragrance applications may cause irritation or sensitization in sensitive individuals; IFRA provides guidelines for safe use. Inhalation exposure is generally low risk due to moderate volatility, but occupational exposure should be managed with standard precautions.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Anise seed is valued for its distinctive licorice flavor and aroma, making it a versatile ingredient in both flavor and fragrance formulations. It synergizes well with other sweet and spicy notes, such as cinnamon and clove. Formulators should be cautious of overuse, as its strong character can dominate blends. It is often underutilized in savory applications, where it can add depth and complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on anise seed is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific use levels may vary by application. Some regulatory ambiguities exist in less regulated markets, requiring formulators to verify local compliance.

Citation hooks: FlavScents

QA Check

All required sections 1-9 are present
"Citation hooks:" line is present under each section
Flavor section includes ppm ranges
Toxicology section covers oral, dermal, inhalation
Regulatory section mentions US, EU, UK, Asia, Latin America
Includes section 5a for complex natural material

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-07-06 20:58:11 GMT (p2)

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