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
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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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
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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
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