A warm, spicy-anisic aroma reminiscent of parsley seed and dill, with a green herbaceous facet and a subtle woody-phenolic undertone. Reads as a natural spice-seed character — dry, slightly sweet, and vegetal rather than sharp.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 117.
Colorless crystal needles.
Insoluble in water, soluble in alcohol and oils.
Faint, herbaceous-warm, Parsley-like odor.
Rather sharp, burning-herbaceous taste.
As a chief constituent of the essential oil from a very popular condiment, this chemical has some significance. However, it has not gained much popularity as such in flavor compositions. In most countries, it is NOT permitted for use in food flavorings.
1) by isolation from Parsley seed oil, containing 70-80% Apiole. 2) synthesized from 2-Hydroxy-3,4-methylenedioxy-1-allyl benzene by oxidation followed by methylation.