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 plant species evolved with far higher levels of flavour chemicals than others. 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 as commodities were born.
KeywordsGeranyl Acetate Natural Flavour Eugenyl Acetate
Unable to display preview. Download preview PDF.
- 1.B.M. Lawrence, Perfumer and Flavourist, Vol. 10(5) Oct/Nov (1985) 1.Google Scholar
- 2.Essentials Oils and Oleoresins: A Study of Selected Producers and Major Markets,International Trade Centre UNCTAD/GATT (1986).Google Scholar
- 3.R.L. Swaine, Perfumer and Flavourist, Vol. 13(6) Dec (1988) 1.Google Scholar