Plants as a treasury of fragrant substances for food industry and perfumery

Authors

  • Andrzej Danel Faculty of Food Technology, Department of Chemistry, The H. Kołłataj University of Agriculture, Balicka St. 122, Kraków, Poland
  • Joanna Puła Faculty of Agriculture and Economics, Department of Agroecology and Plant Production, The H. Kołłataj University of Agriculture, Mickiewicza 2 Ave, Kraków, Poland

DOI:

https://doi.org/10.24917/25438832.4.9

Keywords:

essential oils, extraction techniques, food additives, fragrant substances

Abstract

Artykuł poświęcony jest niektórym aspektom substancji zapachowych pochodzenia roślinnego, stosowanych jednocześnie w przemyśle spożywczym i perfumeryjnym. Od starożytności opracowano wiele technik ekstrakcji w celu uzyskania olejków eterycznych. Niektóre z nich są nadal stosowane. Nowe ekstrakcje, takie jak: mikrofalowe lub ultradźwiękowe, są coraz bardziej popularne i pozwalają zaoszczędzić czas oraz koszty. Niezależnie od procedury powstałe olejki eteryczne są źródłem wielu związków chemicznych, tzw. izolatów. Mogą one być stosowane jako dodatki do żywności lub jako materiały wyjściowe do syntezy organicznej. Niektóre substancje zapachowe występują w bardzo małych ilościach w materiale roślinnym, dlatego ekstrakcja nie jest opłacalna ekonomicznie, ale po ustaleniu ich struktur chemicznych i opracowaniu procedur syntetycznych, w niektórych przypadkach są one pozyskiwane na skalę przemysłową. Substancje opisane poniżej to tylko niewielka część z 2000–3000 pachnących cząsteczek, które sprawiają, że nasze życie jest przyjemniejsze, zarówno w jedzeniu, jak i perfumach.

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Published

2019-12-31

How to Cite

Danel, A., & Puła, J. (2019). Plants as a treasury of fragrant substances for food industry and perfumery. Annales Universitatis Paedagogicae Cracoviensis Studia Naturae, 4(1), 149–160. https://doi.org/10.24917/25438832.4.9

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