Essential Oil Analysis

In Which Foods Is Essential Oil Analysis Performed?

Essential oil by definition; They are liquid, volatile, strong-smelling and oily complex mixtures obtained at room temperature, generally obtained by distillation from aromatic and essential oil-containing plants. These oils are called essential oils or essential oils, as they evaporate even at room temperature if left exposed.

In essential oils; It contains terpenic compounds, aromatic substances, straight chain hydrocarbons, nitrogen and sulphur-bearing compounds.

Essential oils are obtained by 3 different distillation methods:

- Water distillation
- Water and steam distillation
- Steam distillation

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

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

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