this study provides a comprehensive analysis of the volatile compounds from the fruits of aniseed (pimpinella anisum), coriander (coriandrum sativum), and fennel (foeniculum vulgare). essential oils (eos) and hydrolates (hys) were extracted via steam distillation under industrial conditions and analysed using gas chromatography-mass spectrometry. sixty-five components, primarily oxygenated monoterpenes, were identified, highlighting trans-anethole, linalool, and fenchone as major constituents in the respective eos. comparative analysis revealed significant differences between the eos and hys, with the latter exhibiting distinctive compositions, such as higher proportions of p-anisaldehyde in aniseed and fenchone in fennel. the sensory evaluation identified unique odour profiles, including herbal, citrus, spicy, and floral notes, which align with their chemical compositions. these findings underline the aromatic and potential biological activities of both eos and hys, offering insights into their applications in the food, fragrance, and therapeutic industries.