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Analysis of Essential Oils Usable for Fortification of Food Products

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F16%3A43915442" target="_blank" >RIV/62156489:43210/16:43915442 - isvavai.cz</a>

  • Alternative codes found

    RIV/60193697:_____/16:N0000065

  • Result on the web

    <a href="https://dx.doi.org/10.18832/kp2016021" target="_blank" >https://dx.doi.org/10.18832/kp2016021</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.18832/kp2016021" target="_blank" >10.18832/kp2016021</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Analysis of Essential Oils Usable for Fortification of Food Products

  • Original language description

    Lavender (Lavandula angustifolia) and peppermint (Mentha piperita) are aromatic herbs with medicinal and spice properties. Essential oils belong to the most important substances contained in these plants. The amount and properties of the individual substances contained in the essential oils are decisive for their utilization in food industry where they are used besides others to enhance the flavor of food. Essential oils were extracted from dried flowers of lavender and dried leaves of peppermint by steam distillation. Relative representation of components contained in isolated essential oils was determined by the technique of gas chromatography-mass spectrometry. Essential oils from plants from the field experimental station in Zabcice and from plants purchased in stores were compared. Samples of essential oils from lavender grown in the field experimental station in Zabcice contained the highest amount of linalool (56.2-66.6%) and linalyl acetate (21.5-34.8%), samples of essential oils from lavender purchased in stores contained the highest amounts of linalool (24.4 -31,0%), camphor (25,8 - 28,1%), eucalyptol (20,3-22,3%) and linalyl acetate (11.6-16.9%). The representation of the individual components in all peppermint essential oils samples was comparable. The highest contents of menthone (34.3-53.8%) and menthol (26.9 - 42.8%) were detected.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    40500 - Other agricultural sciences

Result continuities

  • Project

    <a href="/en/project/TE02000177" target="_blank" >TE02000177: Centre for Innovative Use and Strengthening of Competitiveness of Czech Brewery Raw Materials and Products</a><br>

  • Continuities

    P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Others

  • Publication year

    2016

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Kvasný průmysl

  • ISSN

    0023-5830

  • e-ISSN

  • Volume of the periodical

    62

  • Issue of the periodical within the volume

    5

  • Country of publishing house

    CZ - CZECH REPUBLIC

  • Number of pages

    4

  • Pages from-to

    157-160

  • UT code for WoS article

    000453902800003

  • EID of the result in the Scopus database