Essential oils

  • J. Wright


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.


Geranyl Acetate Natural Flavour Eugenyl Acetate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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  1. 1.
    B.M. Lawrence, Perfumer and Flavourist, Vol. 10(5) Oct/Nov (1985) 1.Google Scholar
  2. 2.
    Essentials Oils and Oleoresins: A Study of Selected Producers and Major Markets,International Trade Centre UNCTAD/GATT (1986).Google Scholar
  3. 3.
    R.L. Swaine, Perfumer and Flavourist, Vol. 13(6) Dec (1988) 1.Google Scholar

Copyright information

© Chapman & Hall 1991

Authors and Affiliations

  • J. Wright

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