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- Molecular formula: C10H12O
- Molar mass: 148.202
- CAS Registry Number: 104-46-1
- Appearance: white crystals
- Melting point: 21 °C
- Boiling point: 234 to 584 °C
- Solubility: Water, 111 mg/L (25 deg C), 111 mg/L (25 deg C)
- Safety sheet: Not available
- Spectra: ChemSpider (IR), NMRShiftDB 13C NMR, Massbank MS (1, 2, 3, 4), also check on SDBS. Add Spectra (Help).
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. 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.
1-Methoxy-4-[(1E)-1-propen-1-yl]benzene (IUPAC Name); Anise camphor; (E)-1-methoxy-4- (1-propenyl)-benzene; Isoestragole; Nauli gum; Oil of aniseed; p-Anethole; p-Methoxy-beta-methylstyrene