Anethole Stability in Aniseed Spirits: Storage Condition Repercussions on Commercial Products

Abstract

Background: trans-anethole is the main component of anise, and its flavor is characteristic of all the aniseed spirits. It is known that trans-anethole oil/ethanol/water solution could result in the undesirable emulsion effect called the “ouzo effect”. Moreover, trans-anethole can undergo chemical decay, producing unhealthy compounds, mainly cis-anethole and para-anisaldehyde. In this work, the trans-anethole stability was challenged simulating commercial products’ long-term storage. Methods: Anethole standard solutions and two Italian aniseed spirits, namely Sambuca and Mistrà, were used to evaluate the trans-anethole response to light (both ultraviolet and visible) and its stability under thermal stress. Anethole decay was monitored by trans-anethole quantification using an HPLC method. Results: Light and high-temperature exposure affect the trans-anethole content of aniseed spirits during the storage, but sucrose revealed a role in the trans-anethole protection. Conclusions: as transport and storage are involved in the anethole decay, the Regulations on the minimum of the anethole that must be a guarantee in the aniseed spirits should be revised.