Rrans-Anethole

The phenylpropanoids rrans-anethole (61) and rran -cinnamaldehyde (62) are used as flavoring agents in foods in the United States and some other countries [20]. tranj-Cinnamaldehyde (62) Avas isolated from Cinnamomum osmophloeum Kanehira (Lauraceae) as a sweet principle, while tra/w-anethole (61) was isolated as the volatile oil constituent responsible for the sweet taste of several plant species, as listed in Table 1 [92]. These two compounds occur widely in the plant kingdom. Therefore, it is necessary to rule out their presence in any candidate sweet plant by a dereplication procedure in a natural product sweetener discovery program using gas chromatography-mass spectrometry (GC/MS) [46,47]. 

A fraction of American sulfate turpentine oil (0.5 % of the total) consists mainly of an azeotropic mixture of anethole and caryophyllene. rrans-Anethole can be isolated from this mixture by crystallization. 

D-carvone, limonene, rran -anethole, beta thujone. Clear mobile light brown-green oil. 

Photoexcitation of aromatics in zeolites also led to cation radicals, as reported by lu and Thomas for pyrene and anthracene [128]. Ultraviolet photoexcitation of trani-stilbene in NaX formed the rran.y-stilbene radical cation (475 nm) and the zeolite-entrapped electron shows up as Na4 + (500 nm) [129]. Other organic species that form radical cations in zeolites upon high-energy UV excitation include 4-vinylanisole, tra .y-anethole, several styrenes and di(4-methoxyphenyl)ethylenes [130]. 

Fig. 7 Chromatographic separation of volatile aromatic compounds on LCSP. A, A -diphenyl-[4-(2,3,4-m -(2-methox-yethoxy)-ethoxy)benzylidene) imine]-piperidine in the nematic state. 1) a-pinene 2) P-pinene 3) eucalyptol 4) limonene 5) d-camphor 6) linalool 7) linalyl acetate 8) citronellal 9) terpineol 10) menthol 11) bomeol 12) nerol 13) citronellol 14) geraniol 15) estragole 16) thymol 17) carvacrol 18) c/5-isoeugenol 19) anethole and 20) rran -isoeugenol.

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