68. Lemongrass

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch68

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Lemongrass, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch68

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



  • lemongrass, types of lemongrass oil - West Indian (Cymbopogon citratus) and East Indian (Cymbopogon flexuosus);
  • uses of lemongrass oil - sources, of citral, vitamin A made;
  • lemongrass, as spice in Southeast Asian cuisine - Thailand, Vietnam, Malaysia, Indonesia, China and India;
  • West Indian lemongrass (C. citratus) - a tall perennial grass;
  • East Indian type of lemongrass (C. flexuosus) - indigenous to southwest coastal areas of India;
  • lemongrass oil, main ingredient citral - three-fourths of oil;
  • East Indian oil, a dark yellow to light brown-red liquid - West Indian, light yellow to light brown liquid;
  • lemongrass oil, physical characteristics - defined by the FCC;
  • cut lemongrass, flavoring spice in Asian cuisines - oil, not an exact replacement;
  • lemongrass oil, value as a low-cost fragrance material - in toiletries and cosmetics


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Chemistry

  • Essential Oil

  • Oleoresin

  • Uses

  • Identification Numbers

  • Reference