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Chemistry of Essential Oils

  • Chapter
Flavours and Fragrances

Abstract

Essential oil, also defined as essence, volatile oil, etheric oil or aetheroleum, is a complex mixture of volatile constituents biosynthesised by living organisms. Essential oils can be liberated from their matrix by water, steam and dry distillation, or expression in the case of citrus fruits [1-5]. Their occurrence and function in nature is still a question and the subject of ongoing research. However, there is evidence that organisms produce essential oils for defence, signalling or as part of their secondary metabolism.As a consequence essential oils comprise an important bioresource for renewable natural products [1-25].

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Authors and Affiliations

  1. Department of Pharmacognosy, Faculty of Pharmacy, Anadolu University, 26470, Eskişehir, Turkey

    K. Hüsnü, Can Başer & Fatih Demirci

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  1. K. Hüsnü
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  2. Can Başer
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  1. FB Chemie, Institut für Lebensmittelchemie, Universität Hannover, Wunstorferstraße 14, 30453, Hannover, Germany

    Ralf Günter Berger

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Hüsnü, K., Başer, C., Demirci, F. (2007). Chemistry of Essential Oils. In: Berger, R.G. (eds) Flavours and Fragrances. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-49339-6_4

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