Gas-chromatography and organoleptic analysis of the essential oil of Agastache foeniculum

Through distillation in a Clevenger apparatus, IRAP has obtained essential oils of Agastache foeniculum leaves and blossoms. The gaschromatography and organoleptic analysis have identified three types of oil: anethole, sweet menthol, and menthol. The anethole oil has the least number of components and contains around 90% of methylhavicol, its aroma being typically anethole with some additional spicy notes. The other two types of oils have similar structures of the main components, with emerging menthofuran, pulegon, and increasing limonene. The main differences of the sweet menthol and the menthol are in the ratio of their components. With the menthol the smell is sharper and fresh, with green, grassy notes, whereas with the sweet menthol it is warmer, and flavoured with additional notes.

Gas-chromatography and organoleptic analysis of the essential oil of Agastache foeniculum

G. Zhekova, A. Dzhurmanski, A. Dobreva