Abstract
Most foods derive their characteristic flavour from chemicals which are present at levels ranging from parts per billion to parts per million. On the broad canvas of nature, some species evolved with far higher levels of flavour chemicals. Dried clove buds, for example, contain 12% eugenol. Such herbs and spices have been used from very early times to flavour other foods. With the discovery of distillation, it became possible to separate the flavour chemical mixture from the botanical material, and essential oils were born.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
B.M. Lawrence, Perfumer and Flavourist, Vol. 10(5) Oct/Nov (1985) 1.
Essential Oils and Oleoresins: A Study of Selected Producers and Major Markets, International Trade Centre UNCTAD/GATT (1986).
R.L. Swaine, Perfumer and Flavourist, Vol. 13(6) Dec (1988) 1.
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1991 Blackie and Son Ltd
About this chapter
Cite this chapter
Wright, J. (1991). Essential oils. In: Ashurst, P.R. (eds) Food Flavourings. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0499-9_2
Download citation
DOI: https://doi.org/10.1007/978-1-4613-0499-9_2
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4612-7838-2
Online ISBN: 978-1-4613-0499-9
eBook Packages: Springer Book Archive