72. Lovage

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch72

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Lovage, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch72

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



  • lovage, originating in China - Greeks and Romans, using it as flavor, in medicine and cosmetics;
  • lovage, household medicinal remedy - valued for its fine aroma;
  • lovage, a tall perennial plant - resembling angelica plant;
  • roots, leaves and seeds - having values in medicine;
  • terpineol, major component - literature on components of lovage root oil, sketchy;
  • FCC, lovage oil from lovage root - yellowish-greenish-brown to deep brown color, characteristic aromatic odor and taste of lovage;
  • medicinal properties of its nonvolatile constituents, oleoresin - for use as a food flavoring;
  • lovage extractives, in processed foods - soup, baked goods, cheese spreads and sauces;
  • minor components of flavoring - in tobacco, liqueurs, cordials, confectionary and medicinal preparations;
  • effective in pharmaceutical preparations - stimulating secretion of gastric juice, reducing salt in body fluids


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Essential Oil

  • Uses

  • Identification Numbers

  • References