88. Sage

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch88

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Sage, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch88

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



  • herb sage, history of exotic use - warding off evil, snake venom antidote, fertility of women;
  • Romans, attributing - curative properties to herb;
  • sage, indigenous to European Mediterranean regions - best quality sage, Dalmatian Islands of Yugoslavia;
  • leaves, of herb - aromatic and spicy aromas;
  • FCC, Dalmatian-type sage oil (Salvia officinalis) - yellow to green-yellow liquid, camphoraceous and thujone odor and flavor;
  • deoiled sage herb, extraction with hexane - resin and volatile oil to desired specifications;
  • sage, used in a range of meat preparations;
  • sage, medicinal properties - making sage oleoresin, a favorite ingredient


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Essential Oil

  • Oleoresin

  • Uses

  • Identification Numbers

  • References