Comparative analysis of essential oils and hydrolates from aniseed, coriander and fennel fruits

Plants from the Apiaceae family are well-known for their aromatic, nutraceutical, and medicinal properties [ 1 ]. They are often used as spices, dietary and functional food supplements. These properties are attributed to essential oils (EOs), which possess a distinctive aroma and promising biological potential [ 2 ] [ 3 ]. However, the chemical composition and biological activity of the hydrolates (HYs) from these plants remain underexplored. Since some compounds from the EO are transferred to the HYs, they also display aromatic properties and potential biological activity. This study provides a comprehensive analysis of the volatile compounds from the fruits of aniseed ( Pimpinella anisum ), coriander ( Coriandrum sativum ), and fennel ( Foeniculum vulgare ). Essential oils and hydrolates were extracted via steamdistillation under industrial conditions and analysed using gas chromatography-mass spectrometry. Sixty-five components, primarily oxygenated monoterpenes, were identified, highlighting trans-anethole, linalool, and fenchone as major constituents in the respective EOs. Comparative analysis revealed significant differences between the EOs and HYs, with the latter exhibiting distinctive compositions, such as higher proportions of p-anisaldehyde in aniseed and fenchone in fennel. These findings underline the aromatic and potential biological activities of both EOs and HYs, offering insights into their applications in the food, fragrance, and therapeutic industries. This comprehensive characterization enhancesthe understanding of these Apiaceae species and supports the broader utilization of their HYs as sustainable and functional products in addition to their EOs. Publication History Article published online: 05 March 2026 © 2026. Thieme. All rights reserved. Georg Thieme Verlag KG Oswald-Hesse-Straße 50, 70469 Stuttgart, Germany