Chemistry of Essential Oils and Food Flavours

Chemistry of Essential Oils and Food Flavours

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This reprint reviews a crop pest management use for several essential oils and the properties of an excellent lemon (citral) source. Research is reported on the biological properties of enhanced lemon oil along with the human intake of citrus beverages and the less common medicinal mastiha oil. Oils and hydrolates of rosemary and lavender were analyzed by headspace/GC-MS to better define their antibacterial, antioxidant and cytotoxic activities, and yeast particle encapsulation was investigated for the controlled release of bioactive terpenes.

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  • Absorption
  • anthelmintic
  • antimicrobial
  • Backhousia citriodora
  • Beverages
  • biological activity
  • chemical analysis
  • Chemistry
  • citral
  • citronellal
  • Citrus
  • Citrus limon (L.) Osbeck
  • coumarins
  • essential oil
  • essential oils
  • flavor
  • fractional inhibitory concentration
  • fragrance
  • fungicide resistance
  • furocoumarins
  • geranial
  • hydrolates
  • Inflammation
  • insect mortality rate
  • Insect pests
  • iso-citrals
  • Lavandula angustifolia
  • lemon myrtle
  • lemon oils
  • linear retention indices
  • Liquid chromatography
  • mastiha oil
  • Mathematics & science
  • monoterpenes
  • multiple reaction monitoring
  • n/a
  • neral
  • Nutraceuticals
  • Oxidative Stress
  • pesticide resistance
  • Phytochemicals
  • phytopathogenic fungi
  • polymethoxyflavones
  • prodrug
  • Quality control
  • Reference, information & interdisciplinary subjects
  • Research & information: general
  • Rosmarinus officinalis
  • synergism
  • tandem mass spectrometry
  • terpenes
  • volatile compounds
  • yeast particles


DOI: 10.3390/books978-3-0365-5872-1


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