Editing Anethole (section)

== Uses ==
=== Flavoring ===
Anethole is distinctly [[sweet]], measuring 13 times sweeter than [[sugar]]. It is perceived as being pleasant to the taste by many even at higher concentrations. It is used in alcoholic drinks [[ouzo]], [[rakı]], [[anisette]] and [[absinthe]], among others. It is also used in seasoning and confectionery applications, such as German [[Lebkuchen]], oral hygiene products, and in small quantities in natural berry [[Flavoring|flavor]]s.<ref name="Ashurst" />

=== Precursor to other compounds ===
Because they [[Metabolism|metabolize]] anethole into several [[aromatic chemical compound]]s, some bacteria are candidates for use in commercial [[bioconversion]] of anethole to more valuable materials.<ref name="pmid11805095" /> Bacterial strains capable of using trans-anethole as the sole carbon source include JYR-1 (''[[Pseudomonas putida]]'')<ref name="pmid16028980">{{cite journal|last1=Ryu|first1=J.|last2=Seo|first2=J.|last3=Lee|first3=Y.|last4=Lim|first4=Y.|last5=Ahn|first5=J. H.|last6=Hur|first6=H. G.|title=Identification of ''syn''- and ''anti''-anethole-2,3-epoxides in the metabolism of ''trans''-anethole by the newly isolated bacterium ''Pseudomonas putida'' JYR-1|journal=Journal of Agricultural and Food Chemistry|volume=53|issue=15|pages=5954–5958|date=2005|pmid=16028980|doi=10.1021/jf040445x|bibcode=2005JAFC...53.5954R }}</ref> and TA13 (''[[Arthrobacter aurescens]]'').<ref name="pmid11805095">{{cite journal|last1=Shimoni|first1=E|last2=Baasov|first2=T.|last3=Ravid|first3=U.|last4=Shoham|first4=Y.|title=The ''trans''-anethole degradation pathway in an ''Arthrobacter'' sp.|journal=Journal of Biological Chemistry|volume=277|issue=14|pages=11866–11872|year=2002|pmid=11805095|doi=10.1074/jbc.M109593200|doi-access=free}}</ref>