81. Oregano

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch81

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Oregano, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch81

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:

  • oregano;
  • oregano herb, spicy when dried - than green and fresh in ancient Europe;
  • oregano, used in Greek, Spanish, and Turkish cooking - Italians, using it in their pizzas;
  • oregano, and mint family - native to Mediterranean countries, and Central Asian countries;
  • fresh herbs, essential oil - yielding 0.15–0.4%;
  • Spanish-type oregano oil, and FCC - yellowish-red to dark brownish-red liquid, pungent spicy aroma reminiscent of thyme;
  • powdered dry oregano herb, when extracted with hexane - giving oleoresin with 3–4% yield;
  • Mediterranean oregano oleoresin - dark greenish-brown viscous liquid with strong thyme-like odor, mildly bitter taste;
  • oregano flavors - valued in European-style cooking;
  • oil and oleoresin - conveniently used in processed versions of foods

Summary

This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Essential Oil

  • Oleoresin

  • Uses

  • Identification Numbers

  • References