Editorial for the Special Issue, “Chemistry of Essential Oils and Food Flavours”

Ian Southwell; Oscar Núñez

doi:10.3390/foods11152182

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Editorial

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Editorial for the Special Issue, “Chemistry of Essential Oils and Food Flavours”

Ian Southwell and Oscar Núñez

Foods, Vol.11(15), pp.1-3

22/07/2022

DOI: https://doi.org/10.3390/foods11152182

Appears in Recent Faculty of Science and Engineering Publications

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UN Sustainable Development Goals (SDGs)

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Abstract

Antioxidants

Beverages

Biodegradability

Biodegradation

Biological activity

Biosynthesis

Chemistry

Citrus fruits

Computer applications

Conflicts of interest

Cytotoxicity

Diet

Dietary intake

Essential oils

Flavors

Food

Food intake

Furanocoumarins

Herbal medicine

Heterocyclic compounds

High-performance liquid chromatography

Instrumentation

Investigations

Liquid chromatography

Natural products

Oils & fats

Pesticides

Plasma

Regulatory agencies

Toxicology

Yeast

Essential oils have important functions in nature. In addition, they are used commercially in categories such as flavors, fragrances, and health-care products. Their properties present a challenge when investigating their chemical composition, function, bioactivity, analysis, and commercialization as value-added products. Analytical techniques for the investigation of essential oil chemistry are continuously evolving. The sophistication, adulteration, or imitation of natural products is becoming difficult to detect as the perpetrators employ modern techniques. Consequently, an understanding of the chemistry of essential oils that keeps abreast with current instrumental and computational developments is paramount. Thus, the objective of this Special Issue is to broadcast some of the latest progress in essential oil discoveries concerning oil chemistry, methodology, instrumentation, bioactivity, chemical ecology, biosynthesis, and authentication, especially regarding foods.

Details

Title: Editorial for the Special Issue, “Chemistry of Essential Oils and Food Flavours”
Creators: Ian Southwell - Southern Cross University
Oscar Núñez
Publication Details: Foods, Vol.11(15), pp.1-3
Publisher: MDPI AG
Identifiers: 991013054811202368
Copyright: Copyright: © 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Academic Unit: Faculty of Science and Engineering
Language: English
Resource Type: Editorial

Editorial for the Special Issue, “Chemistry of Essential Oils and Food Flavours”

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