Aromatic constituents and their changes of Illicium verum processed by different heating methods

The aromatic constituents and their changes of Illicium verum during different heating processes and the practical applications were investigated in this study. Results of gas chromatography-mass spectrometry (GC-MS), gas chromatography olfactometry (GC-O) and corresponding sensory assessment showed that trans-anethole was the most representative and important component of aromatic volatiles in Illicium verum, which would cover up the scents of other ingredients. Furthermore, these results implied that the volatilization of trans-anethole reached the maximum at 100 °C during direct heating process and at 160 °C during frying heating process, which showed high similarity in sensory evaluation. The present study would provide the theory base for maximum utilizing the flavor of Illicium verum in food processing.