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|Section2= |Section3= |Section8= }} Anethole (anise camphor) is an organic compound that is widely used as a flavoring substance. It is a derivative of phenylpropene, a type of aromatic compound that occurs widely in nature, in essential oils. It contributes a large component of the odor and flavor of anise and fennel (both in the botanical family Apiaceae), anise myrtle (Myrtaceae), liquorice (Fabaceae), camphor, magnolia blossoms, and star anise (Illiciaceae). Closely related to anethole is its isomer estragole, abundant in tarragon (Asteraceae) and basil (Lamiaceae), that has a flavor reminiscent of anise. It is a colorless, fragrant, mildly volatile liquid.〔Karl-Georg Fahlbusch, Franz-Josef Hammerschmidt, Johannes Panten, Wilhelm Pickenhagen, Dietmar Schatkowski, Kurt Bauer, Dorothea Garbe, Horst Surburg "Flavors and Fragrances" in ''Ullmann's Encyclopedia of Industrial Chemistry'', Wiley-VCH, Weinheim: 2002. Published online: 15 January 2003; .〕 Anethole is only slightly soluble in water but exhibits high solubility in ethanol. This difference causes certain anise-flavored liqueurs to become opaque when diluted with water, the ouzo effect. ==Structure and production== Anethole is an aromatic, unsaturated ether related to lignols. It exists as both ''cis''-''trans'' isomers (see also ''E''-''Z'' notation), involving the double bond outside the ring. The more abundant isomer, and the one preferred for use, is the ''trans'' or ''E'' isomer. Like related compounds, anethole is poorly soluble in water. Historically, this property was used to detect adulteration in samples. Most anethole is obtained from terpentine-like extracts from trees.〔 Also of only minor commercial significance, anethole can be isolated from essential oils. It is also readily prepared from anisole and propionic acid via the intermediacy of 4-methoxypropiophenone.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「anethole」の詳細全文を読む スポンサード リンク
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