Essential Oil Analysis: Application Areas, Methods and Legislation

In Which Foods Is Essential Oil Analysis Performed?

What is Essential Oil? What are the Types?

Essential oil is a liquid, volatile, strong-smelling and oily complex mixture at room temperature, usually obtained by distillation from plants containing aromatic and essential oils. These oils are called essential oils or ethereal oils because they evaporate even at room temperature if left uncovered.

Essential oils contain terpenic compounds, aromatic substances, straight chain hydrocarbons, nitrogen and sulfur bearing compounds.

Essential oils are divided into different categories according to their source and chemical constituents;

Herbal essential oils are obtained from plants such as thyme, mint, lavender, rosemary,
Citrus essential oils are extracted from fruits such as orange, lemon and bergamot. According to their chemical structure, they are divided into groups such as terpenes, alcohols, esters and ketones.

Limonene is common in citrus oils and offers refreshing properties, while menthol is found in peppermint oil and provides a cooling effect. Essential oils are also classified according to their uses; oils for food, cosmetics and aromatherapy must have different purity and quality standards.

Essential oils are obtained by 3 different distillation routes:

Water distillation
Water and steam distillation
Steam distillation

Water distillation is used for plants that are mostly dried and do not deteriorate when boiled, water and steam distillation for dry or wet plants that deteriorate when heated, and steam distillation only for fresh plants.

The amount of essential oil is generally 1-2% in plants. Essential oils are used in the food industry as flavoring and flavoring agents. Essential oils found in spices have a protective effect as well as flavor and flavoring.

In Which Foods Is Essential Oil Analysis Performed?

Essential oils are used as natural aroma and flavoring in many foods and beverages. Essential oil analyzes are commonly performed in the following products:

Spices and Herbal Teas: The quality of essential oils obtained from spices such as thyme, rosemary, sage and mint are analyzed. The ratio of aromatic components used in herbal teas is checked.
Fruit and Vegetable Products: Essential oils obtained from citrus fruits such as lemon, orange and bergamot are analyzed. Shelf life and oxidation rate of vegetable-based oils are measured.
Flavors and Flavorings: Purity and quality controls of artificial and natural flavors used in the food industry.
Dairy Products and Beverages: Analyzes of aromatic oils used in products such asyogurt and ice cream are performed. The chemical profile of aroma balancing essential oils in alcoholic and non-alcoholic beverages is analyzed.

Nanolab Laboratories Group continues to provide services within the scope of Essential Oil Analysis . We also provide services on Imitation and Adulteration in Spices.

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