Olaniran, A. F and Adeyanju, A. A. and Olaniran, Olubukola David and Erinle, Oluwakemi Christianah and Okonkwo, Clinton E. and Taiwo, Abiola Ezekiel Improvement of food aroma and sensory attributes of processed food products using essential oils/boosting up the organoleptic properties and nutritive of different food products. In: Applications of Essential Oils in the Food Industry. Academic Press.
Full text not available from this repository.Abstract
The extensive application of essential oils (EOs) in pharmaceuticals, food, cologne, flavor, cosmetics, feed, and other industrial goods is majorly due to their natural properties with beneficial attributes. EOs through a multifaceted blend of volatile biological constituents contribute to the odor of a plant. Flavoring properties of the EO are now receiving great attention from “green consumers”; oil flavoring is one of the foremost areas of application of EOs because of their ability to inhibit lipid peroxidation and high antioxidant property. The pleasurable aroma and organoleptic properties of EOs are presently gaining ground in several foods and allied products such as to seasoning of shellfish, salads, and poultry. However, the setback for EO utilization is owing to the effect of their interfering with the accepted taste and flavor of foods at high concentrations leading to undesirable changes in the sensory attributes. Therefore, this chapter will focus on the potential and future application of EO to improve the sensory properties of food products.
| Item Type: | Book Section |
|---|---|
| Subjects: | Q Science > Q Science (General) |
| Depositing User: | DR ABIOLA OLANIRAN |
| Date Deposited: | 16 Feb 2026 09:21 |
| Last Modified: | 16 Feb 2026 09:21 |
| URI: | https://eprints.lmu.edu.ng/id/eprint/6039 |
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