Key quality characteristics of fennel, determined by the composition of the essential oil, where trans-anethole is the dominant component. The intensity and profile of the flavor depend on the cultivar and the chemical ratio of anethole, fenchone, and estragole.
In the reference
23
varieties
crop Fennel,
where this is mentioned in the description.
For an objective assessment of fennel flavor and aroma, instrumental methods are used, including gas-liquid chromatography to determine the quantitative composition of the essential oil and electronic tongue and nose systems to differentiate plant parts. The essential oil content in the fruits can reach 6.5%, with the proportion of anethole in it varying from 40% to 60%.
The flavor profile correlates strongly with the chemical type of the plant. Sweet fennel has a high content of anethole and low fenchone, which provides a pronounced anise flavor, whereas bitter fennel contains more fenchone, imparting woody and camphor notes. The accumulation of these compounds depends on the plant's developmental stage and post-harvest handling conditions, which are the determining factors when selecting the intended use for a cultivar.
General information about the subject — on the page
Taste and aroma.
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.