ABSTRACTFor industries that use aniseed as a raw material, essential oil content and aroma composition are critical factors. Anise fruits were collected from 15 locations to determine these criteria. The essential oil procured by hydrodistillation was analysed by gas chromatography (GC) and gas chromatographyâmass spectrometry (GC â MS). The locations were divided into five classes according to the cluster analysis of essential oil components. The most important components that made up the classes were estragole (2.33%), transâanethole (93.90%), cis-anethole (0.21%), carvone (0.097%), p-anisaldehyde (0.651%), longifolene (1.35%), carvacrol (0.06%) and Î±-himachalane (0.12%). The rate of essential oil varied between 0.33-3.01% in the locations. Transâanethole is the main component of the essential oil, while their rates changed according to the populations (90.8â96.6%). Location has a significant (p â¤ 0.05) effect on the essential oil, fruit width, fruit length and a thousand fruit weight; furthermore, it is positively related.KEYWORDS: AniseedPimpinella anisumlocationessential oiltrans-anethole AcknowledgmentsWe are grateful to Ege University Planning and Monitoring Coordination of Organizational Development and Directorate of Library and Documentation for their support in editing and proofreading service of this study.Disclosure statementThe authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.Authorsâ contributionsAyÅe BetÃ¼l AvcÄ±: Conceptualization, Resource, Investigation, Supervision, Merve GÃ¶re: Formal analysis, Writing â Original Draft, Writing â Review & Editing; BintuÄ ÃztÃ¼rk: Methodology.Additional informationFundingThis research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.