From Wikipedia:

Anethole (also known as anise camphor) is an organic compound that is widely used as a flavoring substance. It contributes a large component of the odor and flavor of anise and fennel (both in the botanical family Apiaceae), anise myrtle (Myrtaceae), liquorice (Fabaceae), magnolia blossoms, and star anise (Schisandraceae). 

Anethole is distinctly sweet, measuring 13 times sweeter than sugar. It is perceived as being pleasant to the taste 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, oral hygiene products, and in small quantities in natural berry flavors.

Anethole has potent antimicrobial properties, against bacteria, yeasts, and fungi. Reported antibacterial properties include both bacteriostatic and bactericidal action against Salmonella enterica but not when used against Salmonella via a fumigation method. Antifungal activity includes increasing the effectiveness of some other phytochemicals (such as polygodial) against Saccharomyces cerevisiae and Candida albicans.

Anethole also is a promising insecticide.

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