The effect of storage time on essential oil and aroma composition of anise seeds (Pimpinella anisum L.)

In this study, the change on the volatile oil yields and composition of anise seeds (Pimpinella anisum L.) which have been stored at 10ºC and in four different storage times (newly harvested, 6 months, 9 months and 12 months) have been investigated. Steam distillation technique was used to obtain essential oil from the anise seeds. GC-MS and GC-FID were used for identification and quantification of volatile compounds from essential oil, respectively. The highest essential oil content was obtained from the newly harvested anise seeds (2%), followed by 6 months (1.7%), 9 months (1.5%) and 12 months storaged (1.4%). Essential oil contents decreased prolonged storage periods. As a result of the analysis, total of 41 volatile compounds were identified in the newly harvested and 6 months stored anise seeds. Total of 43 volatile compounds were identified in 9 months and 12 months stored seeds. Trans-anethole, estragole, ɣ-himachalene, anisaldehyde and linalool were quantitatively the most dominant compounds in the essential oil of the anise seeds. The essential oil yields and the content of aroma compounds were decreased over a longer storage period. In the term of storage periods, sensory analysis also confirmed the decrease in aroma.