4. Essential Oils

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch4

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Essential Oils, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch4

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152

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Keywords:

  • essential oils, volatile - aroma-contributing liquids produced by plants;
  • essential oil, concentrate of lipophilic and hydrophobic chemical compounds - volatile;
  • fixed oils - fatty acid esters of glycerol, or triglycerides;
  • essential oils, naming after plants - from which they are extracted;
  • essential oils - composed of terpenes;
  • C15 H24 hydrocarbons, and sesquiterpenes - of three isoprene units;
  • terpene and sesquiterpene compounds - as oxygenated derivatives;
  • quality marker constituents - of major spice oils;
  • high boiler marker compound distribution - in fractional steam distillation;
  • terpene hydrocarbon removal - for obtaining terpeneless citrus oils

Summary

This chapter contains sections titled:

  • References