61. Hyssop

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch61

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Hyssop, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch61

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



  • hyssop;
  • hyssop, in many ancient books - a highly regarded herb and medicine;
  • hyssop, mentioned in the Torah - believed to have been used in early rituals of Catholic Church;
  • hyssop, growing wild - in Mediterranean countries;
  • harvesting, done best on a dry day - herb has reached full maturity, highest oil content and aroma characteristics;
  • aerial part of plant - on steam distillation, yielding essential oils;
  • hyssop essential oils of Bulgarian and Italian origins – investigated using GC-MS;
  • Bulgarian oil, higher quantity of terpenoids with isopinocamphone - and its biogenetic precursor;
  • herb, used in vegetable and meat preparations - as well as cheese spreads;
  • hyssop oil - used in liqueurs and eau de cologne


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Essential Oil

  • Uses

  • Identification Numbers

  • References