Abstract

An essential oil is defined as the volatile ethereal fraction obtained from a plant or plant part by a physical separation process. The chemistry of essential oils, with particular reference to their use by the flavor and fragrance industry, is described for 63 different oils. Particular attention is paid to the chemical composition of typical commercially available samples of the oils (down to the 1% level) and, where available, comparison with the headspace constituents of the unprocessed or living botanicals. Reference is frequently made to the importance of trace constituents of the aroma and flavor of the oils. Current analytical methodology, economic aspects, as well as health, safety, and regulatory considerations, are discussed.