Which volatile oil is primarily responsible for fennel's characteristic flavor?
Answer
Anethole
The distinctive, recognizable anise-like flavor profile of fennel, spanning the bulb and especially the seeds, is primarily attributed to the presence of volatile oils within the plant structure. Among these oils, anethole is singled out as the principal component responsible for this characteristic taste. Furthermore, anethole is significant beyond just flavor, as it is also credited with contributing to many of the plant's purported health effects. These volatile oils, including anethole, are concentrated in the seeds and are key to fennel's use as a digestive aid, demonstrating that this compound is central to both the sensory and therapeutic qualities of the food.
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