69. Licorice

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch69

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Licorice, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch69

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



  • licorice, in ancient Egypt, Rome and Greece - as curatives, against cough and cold;
  • licorice (spelled liquorice in England) - roots of perennial plant, botanical name Liquiritia officinalis L (Leguminosae);
  • Greek physician Theophrastus, roots with special property - thirst quenching, when held in the mouth;
  • licorice plant, a legume - like peas and beans, native to Europe and parts of Asia;
  • generally recognized as safe (GRAS) - in the United States, as a flavor not a sweetener;
  • European Union - advising people not to use more than 100 mg/day;
  • licorice products, made from peeled - or unpeeled dried rhizome;
  • AOAC, a GC method for ammonium glycyrrhizinate - and HPLC method for free acid and salts;
  • licorice extracts - used in tobacco industry as flavor;
  • ayurvedic therapy and Chinese medicine - recognizing medicinal qualities of licorice


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Chemistry

  • Extraction

  • Analytical Method

  • Uses

  • Identification Numbers

  • References