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Chemistry

The aromatic character of fennel fruits derives from volatile oils imparting mixed aromas, including trans- anethole and estragole (resembling liquorice), fenchone (mint and camphor), limonene, 1-octen-3-ol (mushroom). Other phytochemicals found in fennel fruits include polyphenols, such as rosmarinic acid and luteolin, among others in minor content.

F. vulgare essential oil also has non-food uses. A 2016 study found the oil to have insecticidal properties.