This study provides a comprehensive analysis of the volatile compounds from the fruits of aniseed (Pimpinella anisum), coriander (Coriandrum sativum), and fennel (Foeniculum vulgare). Essential oils (EOs) and hydrolates (HYs) were extracted via steam distillation under industrial conditions and analysed using gas chromatography‐mass spectrometry. Sixty‐five components, primarily oxygenated monoterpenes, were identified, highlighting trans‐anethole, linalool, and fenchone as major constituents in the respective EOs. Comparative analysis revealed significant differences between the EOs and HYs, with the latter exhibiting distinctive compositions, such as higher proportions of p‐anisaldehyde in aniseed and fenchone in fennel. The sensory evaluation identified unique odour profiles, including herbal, citrus, spicy, and floral notes, which align with their chemical compositions. These findings underline the aromatic and potential biological activities of both EOs and HYs, offering insights into their applications in the food, fragrance, and therapeutic industries.

Comparative Analysis of Essential Oils and Hydrolates from Aniseed, Coriander, and Fennel Fruits.

Coriander is a plant common to several countries. Its use is associated with traditional medicine due to its functional and therapeutic properties. However, more and more coriander has been used in various sectors, such as food, medicine, pharmaceuticals, and cosmetics. Given the importance of this plant, this chapter aims to present the main chemical, functional and nutritional characteristics in addition to the main applications of coriander. The different parts of coriander have several bioactive components, such as monoterpenes, alkanes, aldehydes, alcohols, pigments, flavonoids, phenolic compounds, and saturated and unsaturated fatty acids. Because of its composition, coriander has numerous functional and nutritional properties such as antioxidant, antimicrobial, antibiofilm, antidiabetic, anxiolytic, and antidepressant activity, among others. Applications range from studying the impact on microorganisms to improving animal diets and extract preparations. Therefore, it can be said that coriander is a plant with multiple applications, and its nutritional potential should be increasingly explored to promote health benefits. 

Chemical, Functional, and Nutritional Properties of Coriander (Coriandrum Sativum)

Coriander oil blends

Water deficit stress changes in physiological, biochemical and antioxidant characteristics of anise (Pimpinella anisum L.).

Exploring the Quantitative Genetics of Essential Oil Components in Coriandrum sativum L. Under Different Water Regimes

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Exploring the Quantitative Genetics of Essential Oil Components in Coriandrum sativum L. Under Different Water Regimes