Essential oils and aromas isolated from fruit products are important ingredients to the world-wide food flavor industry.  The qualities of these agricultural products are quite diverse due to variations in cultivars, growing conditions and processing techniques.  In addition, chemical changes can occur during the processing steps which both improve or impair product quality.  Typical commercial processing techniques will be reviewed and steps associated with common chemicals changes identified.  Several industrially-important examples of chemical changes in these products will be discussed to illustrate.

Chemical changes in essential oils during processing: An industry perspective

248th National Meeting (2014)

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