Aromatic Ingredients Research Articles

Application of a new brine of sprouted grains for delicatessen products from horse meat, beef, and pork

The main task of the meat processing industry is to produce meat products as the primary source of animal protein that ensures the vital activity of the human body in the necessary volumes, high quality, and a diverse assortment. Providing the population with high-quality food products that are biologically complete, balanced in the composition of the primary nutrients, and enriched with target physiologically active components is one of the most priority scientific and technical problems to be solved. In this regard, a recipe for a new brine from sprouted grains for delicatessen products from horse meat, beef, and pork was developed. The composition of the new brine includes flavoring and aromatic ingredients, juice of sprouted grains, and juices of raw vegetable materials. The viscosity of horse meat, beef, and pork during massaging was studied. Thermodynamic parameters such as water activity and moisture binding energy of horse meat, beef, and pork using a new brine were studied. The data analysis shows that the values of the “aw” indicator and the moisture binding energy in the experimental samples of meat products are higher than in the control samples. Studies have found that with an increase in the activity of water and the moisture binding energy, the tenderness of finished delicatessen meat products with a new brine increases. As a result, it was found that the maximum amount of brine in horse meat is retained at 160 minutes of continuous massaging, in beef – at 130 minutes, in pork – at 120 minutes of mechanical processing.

Programming and validation of a novel green procedure for the production of essential oil from Lavandula angustifolia

Lavandula angustifolia (lavender) essential oil (LEO) is extremely popular and beneficial. In the present study, LEO was extracted with green ultrasound-assisted supercritical CO2 (UscCO2) and other classical methodologies. The highest yield of LEO (5.32 % (w/w)) was achieved with the UscCO2 process, followed by hexane extraction (4.32%), scCO2 extraction (3.94 %) and hydrodistillation (HD; 3.69 %). The contents of two dominant aromatic ingredients, linalool (29.93 %) and linalyl acetate (35.08 %), obtained by the UscCO2 procedure were also the highest. Remarkably, the linalyl acetate content in UscCO2-derived LEO was nearly triple that in LEO extracted via HD (12.33 %). The novel UscCO2 technique not only provided the highest LEO quality but also revealed the highest extraction efficiency under mild extraction parameters. The dynamic solubility of LEO in the UscCO2 and scCO2 procedures was further determined to confirm the kinetic efficacy. The dynamic solubility was simulated with three density-based models, which provided excellent agreement with the experimental results. The approximate heat of vaporization, total heat of solution and heat of solvation obtained from UscCO2 dynamic extraction of LEO were significantly lower than those obtained from the scCO2 procedure. The kinetic and thermal effects of ultrasonic energy substantially contributed to the excellent performance of UscCO2.

Pemanfaatan Minyak Jelantah Dalam Pembuatan Lilin Aromaterapi Sebagai Salah Satu Ide Usaha di Desa Tanah Seribu Binjai

Used cooking oil is used oil that can be obtained from household activities. Utilizing used cooking oil as a basic ingredient for making aromatherapy candles which can be used as a business opportunity. Scented candles are candles that contain aromatic ingredients that can be used for refreshing, relaxing and treating headaches. This research uses a demonstration method delivered with practice on how to make aromatherapy in the form of candles. The aim of this training activity is so that people can practice it independently and can open up business opportunities that have large sales value. This activity was carried out in Tanah Seribu Village, South Binjai District, Binjai City, North Sumatra, on Sunday 20 August 2023 offline. A total of ±15 people, the participants were women from Tanah Seribu Village, Binjai. This community service is carried out as a form of student concern for the community and adds to student experiences that are not available on campus

Indo-Islamicate Perfumes in Early Modern India: Textualisation, Transmissions and Assimilations

This article brings to focus the material life of early modern perfumes in the Indian subcontinent. It offers a ‘documentary archaeology’ by foregrounding texts that recorded perfumes in their stage of production and preparation. By studying this corpus, it presents perfumes as a locale where craft, technology and labour interacted with each other in blending scientific knowledge with the natural landscape. With a focus on textualised perfume recipes, listed aromatic ingredients and distillation methods, it examines the various shifts, transitions, cross-cultural material borrowings and finally the assimilations that occurred in the olfactory landscape of an Indo-Islamicate political empire, especially during the Mughal rule in India. A rich perfume-repository, where divergences and acculturations took place could be best understood by identifying the various methods and processes in which material practices and literary traditions were shaping each other. In understanding this, it goes beyond the ephemerality of perfumes and argues in favour of a craft that was labour-intensive, skill-based, technologically innovative and culturally adaptive. Finally, it explores the diversification of its forms, significance of receptacles and amplification of its production, both in texts and in practice, to highlight the pervasive materiality of Indo-Islamicate perfumes in early modern India.

The effect of Lactobacillus plantarum LP-115 strain on improving the savor and aroma of milk containing grape sap through fermentation

Nowadays, maintaining the health of the body and choosing food and drinks with high nutritional value has become a general concern. Milk-containing grape sap (MGS) is a novel and emerging drink in countries of the world, especially Iran. Consumption of raw milk mixed with grape sap may not have a pleasant taste for some consumers. To solve this problem, mild fermentation of MGS with Lactobacillus plantarum LP-115 was proposed, which improves the drink's initial unpleasant taste and preserves the milk's enzyme balance due to heat. Gas chromatography - amino acid analyzer and mass spectrometry were used to evaluate the effect of LP-115 strain on free fatty acids (FAA) and aromatic ingredients. After 16 h of fermentation by LP-115, the MGS exhibited high levels of antioxidants (543.56 mg/L), sweet amino acids (293.47 mg/L), essential amino acids (49.66 mg/L), and unsaturated fatty acids (UFA: 2774.51 mg/L), according to the results obtained. The results indicate that increased levels of umami and sweet compounds, as well as UFAs, enhanced the aroma and functional properties of the fermented MGS. Additionally, the study found that reduced aldehyde levels and increased ketone, ester, acid, and alcohol levels contributed to the improved flavor quality of MGS. This study establishes a theoretical foundation for the industrial-scale production of fermented MGS.

Volatile metabolome and transcriptome reveal fragrance release rhythm and molecular mechanisms of Rosa yangii

Rose is a highly significant ornamental plant with substantial edible and medicinal value, cultivated worldwide primarily for perfume production. Recently, Rosa yangii, a new species found in northwestern Yunnan, China, has drawn attention due to its strong sweet scented flowers. In this study, the floral components of R. yangii were extracted at different flowering stages using solid phase micro extraction (SPME) and analyzed through gas chromatography–mass spectrometry (GC–MS). A total of 131 volatile organic compounds (VOCs) were detected from R. yangii, including 69 odor compounds. The production and release of floral VOCs were the highest during the initial-open stage, making it the most suitable time for harvesting as a significant number of floral components were synthesized and preserved. The analysis of the odor activity values (OAV) highlighted several key aromatic ingredients of R. yangii, such as eugenol, methyleugenol, benzeneacetaldehyde and phenylethylalcohol, heptanal, decanal, (E)-2-hexen-1-yl acetate, caryophyllene, and others. Metabolome and time-order gene co-expression networks (TO-GCN) revealed that VOCs and benzenoids/phenylpropanoids, along with associated genes, played a pivotal role in the overall floral regulatory network of R. yangii. MYB and bHLH were identified as the essential regulatory factors governing the regulation of eugenol synthase (EGS) and isoeugenol synthase (IGS), consequently influencing the sweet scent of R. yangii. The findings of this study provide a scientific foundation for enhancing fragrance through molecular breeding of ornamental plants. Furthermore, the study facilitated the development and utilization of this new plant’s essential oil material in various industries, including food storage, aromatherapy, cosmetic, and perfumery.

Natural crystalline fibers of (E)-(R)-4-thujanol: green kilogram production from a selected wild thyme. X-ray and NMR characterization of a spiral structure

(E)-(R)-4-Thujanol present in thyme essential oils is an important aromatic ingredient for food, cosmetic and pharmaceutical applications. Until now, its extraction was challenging due to its low content in classical aromatic plants such as thyme or marjoram. Although this molecule is synthetically available, there is no production on an industrial scale because of very time-consuming and expensive chemical processes. We report here for the first time a new eco-responsible method to produce (E)-(R)-4-thujanol crystals on a kilogram scale. This new milestone is based on 2 fundamental research gaps: i) the selection of a wild thyme (Thymus vulgaris) for its high content of (E)-(R)-4-thujanol and its careful harvesting in the hills of French Provence and ii) a steam distillation producing an organic aromatic oil which aggregates spontaneously due to a favorable amphipathic partition at the air-water interface. Gas chromatography revealed a composition made of (E)-(R)-4-thujanol (76%), thymol (5%), β-myrcene (2,8%) and other minor monoterpenes. The white aggregate submitted to a cycle of sublimation/crystallization, led to accumulating translucent fibers made of (E)-(R)-4-thujanol (98%). X-ray diffraction unambiguously demonstrated that crystals of (E)-(R)-4-thujanol form a trimer (monoclinic asymmetric (C2)) unit composed of three independent (E)-(R)-4-thujanol molecules. The trimer is further organized into a chiral P-type supramolecular helix of trimers through a network of intermolecular hydrogen bonds. This study is based on the cheap, easy and eco-responsible kilogram production of (E)-(R)-4-thujanol crystals may open up new opportunities for the flavor, fragrance and pharmaceutical industries. Fibers of (E)-(R)-4-thujanol may also have applications as bio-active fibrous assemblies.

Fuel effects on PAH formation, toxicity and regulated pollutants: Detailed comparison of biodiesel blends with propanol, butanol and pentanol

Blends of biodiesel and high-carbon alcohols have the potential to increase the rate of biofuel use in diesel engines, while reducing harmful and toxic compounds such as polycyclic aromatic hydrocarbons (PAHs). Since biodiesel and alcohols do not contain aromatic ingredients in their chemical structures, this study examined biodiesel blends with propanol, n-butanol, and 1-pentanol (5 %, 20 % and 35 % by vol.) and the effects of these aromatic-free fuels on regulated emissions, PAH formation and toxicity as compared to straight diesel fuel in a diesel engine operating at a constant speed and varying engine loads. PAH samples were meticulously processed and extensively analyzed using rigorous analytical chemistry methodology (gas chromatography–mass spectrometry (GC–MS)). Biodiesel and biodiesel-alcohol blends significantly reduced NOx emissions and the level of formation of PAHs and toxicity levels when compared to diesel fuel. Overall, adding 5 % alcohol to biodiesel decreased total PAH emissions. However, with the exception of 20 % propanol, adding 20 % and 35 % alcohol to biodiesel increased total PAH emissions as compared to neat biodiesel. In contrast, all blended fuels resulted in a decrease in the toxicity of PAH compounds (up to 70 %) and the percentage of higher-ring PAHs. Among higher alcohols, propanol blends stood out as reducing PAH formation as compared to n-butanol and pentanol blends. Overall, biodiesel-alcohol blends that emit less carcinogenic pollutants and primarily low-rings PAHs were found to be advantageous for reducing the likelihood of wetstacking in diesel engines under low load or cold operating conditions.

PH-responsive citral microcapsules with tannic acid-FeIII coordination complexes

Citral is one of the most important aromatic ingredients in foods and beverages for its distinct lemon-like odor. However, the fast evaporation and oxidation limit these applications. Herein, citral microcapsules were constructed by tannic acid-FeIII coordination complexes (citral@TA-FeIII). The morphologies, structure, citral loading amount, pH responsiveness, oxidative stability and olfactory sensory evaluation were investigated. The obtained citral@TA-FeIII microcapsules presented core–shell structure with the average size of 528.16 nm. Citral loading amount was 12.79 %. Citral release exhibited pH-responsiveness with a sustained release rate at neutral pH and a fast release under acidic condition. Citral microcapsules retained excellent sensory profile due to the antioxidant capsule shells. Citral@TA-FeIII microcapsules efficiently inhibited bacteria (S. aureus and E. coli) growth, and the performance is enhanced under acidic condition by citral pH-responsive release. This work may open a new path for hydrophobic unsaturated aroma compounds encapsulation, widening their applications with multifunctionalities.

Process optimization of vanillin production by conversion of ferulic acid by Bacillus megaterium.

Vanillin is an important flavoring and aromatic ingredient found mainly in the pods of the tropical plant vanilla and is widely used in the food industry. Attempts have been made to produce vanillin from ferulic acid esters in agricultural residues of wheat bran. The results showed that a strain with high tolerance to the substrate ferulic acid was isolated and screened from soil and identified as belonging to the genus Bacillus (Bacillus megaterium). The concentration of vanillin produced by this strain was 0.048 g L-1 , and the molar conversion of vanillin was 12.25%. The production of vanillin was optimized by orthogonal experiments. Beef pastes 6.0g L-1 , soybean meal 5.0g L-1 , magnesium sulfate heptahydrate 1.0g L-1 , iron(II) sulfate heptahydrate 1.0g L-1 , calcium chloride 1.0g L-1 , dipotassium hydrogen phosphate trihydrate 1.0g L-1 ; fermentation culture conditions were pH7.0, inoculum level 5%, loading volume 20%, ferulic acid 1.0g L-1 , fermentation culture temperature 35 °C. The concentration of vanillin obtained was 0.218 g L-1 . Finally, transcriptomic analysis of the strain samples before and after the optimization of the fermentation conditions was carried out to study the effect of the optimization of the fermentation conditions on the concentration of vanillin produced by the strain. This study provides a theoretical basis for further improving the yield of vanillin and gradually realizing efficient industrial production. © 2022 Society of Chemical Industry.

Py-GC–MS Investigation of Pyrolysis Behaviors and Decomposition Products of α- and β-2,7,11-cembratriene-4,6-diols

Py-GC–MS Investigation of Pyrolysis Behaviors and Decomposition Products of α- and β-2,7,11-cembratriene-4,6-diols May 1, 2022 Shen Huang, Chen Yang, Ning Ma, Lifeng Zhou, Chunxiao Jia, Tao Wei, Duobin Mao LCGC North America, May 2022, Volume 40, Issue 5 Pages: 223–228 To study the thermal stability of cembratriene, α- and β-2, 7, 11-cembratriene-4, 6-diols (α- and β-CBT) were isolated from tobacco leaves. Thermogravimetric (TG) and differential thermogravimetric (DTG) analyses were used to evaluate the cleavage differences between the two compounds. The TGA results showed the peak temperatures (Tp) were 263.3 °C and 254.1 °C with the largest weight loss rate; the significant weight losses were 90.96% and 99.45%. Pyrolysis gas chromatography–mass spectrometry (Py-GC–MS) was employed for the pyrolysis products at different temperatures (300, 600, and 900 °C) under either N2 or an O2:N2 (10%:90%) mixture. The results showed that the major pyrolysates from α- and β-CBT were simple hydrocarbons, such as toluene, 1, 4-pentadiene, and p-xylene, as well as several important flavor compounds, such as 2-methylfuran, benzaldehyde, and 4-methylbenzaldehyde. More pyrolysis products were obtained at higher temperatures, and almost all of the harmful aromatic ingredients were produced at 900 °C. Importantly, solanone, a significant flavor component, was only obtained from the pyrolysis of α-CBT under 10% O2 in N2 at both 600 and 900 °C. The number of the pyrolysates changed with the change in pyrolysis temperature and the presence of oxygen. The study of the thermal behavior and pyrolysis products of these terpenoids could possibly suggest flavor precursors that could be used to provide specific flavors.

Plants of the Genus Zingiber: A Review of Their Ethnomedicine, Phytochemistry and Pharmacology.

Plant of the genus Zingiber (Zingiberaceae) have primarily distributed in subtropical and tropical Asia, South America and Africa. The species of this genus have been widely used as food and in folk with a long history for treating various diseases. Reports related to the phytochemistry and phytochemistry of Zingiber species are numerous, but articles on the summary of the genus Zingiber remain scarce. This review aims at presenting comprehensive information about the genus Zingiber and providing a reference for the future application by systematically reviewing the literature from 1981 to 2020. Currently, a total of 447 phytochemical constituents have been isolated and identified from this genus, in which volatile oils, diarylheptanoids, gingerols, flavonoids and terpenoids are the major components. Gingerols, which are the main functional components, are the spicy and aromatic ingredients in the Zingiber species. Extracts and single compounds from Zingiber plants have been discovered to possess numerous biological functions, such as anti-inflammatory, anticancer, antimicrobial, larvicidal, antioxidant and hypoglycemic activities. This review provides new insights into the ethnomedicine, phytochemistry and pharmacology of the genus Zingiber and brings to the forefront key findings on the functional components of this genus in food and pharmaceutical industries.

Medieval islamicate aromatherapy: medical perspectives on aromatics and perfumes

ABSTRACT In the medieval Islamic world perfume occupied an important place. Both men and women used scented preparations. Much of our information about perfumery comes from the writings of physicians who both prescribed scented compounds and described their manufacture in formularies. Individual aromatic ingredients and compound perfumes were prized for their purported medicinal properties, described in terms of humoral theory. This aspect of pharmacology is well described by the physicians in their works. But some writers go beyond these limits to explore the psychological dimensions of scent, linking specific aromas to certain mental states and associating them with gender. Rules of decorum also recommended different perfumes according to the identity of the user. The creation of perfumes in the medieval Islamic world was thus an art which combined medical, esthetic, and social considerations.

Recall and Interviewer Bias in Parental Report of Pediatric Exposure to Aromatic Plant Ingredients in Personal Care Products: Development and Validation of a More Accurate Approach.

Lavender and tea tree essential oils are traditionally considered to be mild, gentle, and safe for pediatric populations and are ubiquitous in personal care products. Recent case reports have proposed a potential association between exposure to these ingredients and endocrine disruption, but these reports contain misclassification bias. The purpose of this study is to develop a reliable and valid measurement instrument for the accurate classification of exposure to aromatic plant ingredients in personal care products to be used in epidemiological studies. This study tested the Aromatic Plant Ingredients and Child Health Survey (APICHS) for validity and reliability, contrasting it with the current approach used in clinician's offices. The APICHS was found to have exceptional sensitivity and specificity (100% and 92.86%, respectively) with a positive predictive value of 97.22%, far exceeding the sensitivity and specificity of the method currently in use. The APICHS is a valid, reliable tool for accurate classification of exposure to aromatic plant ingredients in personal care products and should be used for the avoidance of misclassification.

TEKNIK DAN ANALISIS KELAYAKAN FINANSIAL PENGOLAHAN LIMBAH GAHARU DI KOTA METRO LAMPUNG

Non-timber forest products (NTFPs) are expected to be another alternative in forest utilization, one of the commodities that has a high selling value is agarwood. Agarwood is the most expensive aromatic ingredient in the world. But there are still many people who do not know about the advantages of gaharu, so this research aims to provide an overview to the wider community regarding processing techniques and calculation of the analysis of the cost of developing an agarwood oil processing business. This study was carried out in the agarwood oil processing household industry in Mero Selatan sub-district, Lampung Province from January 2020 to April 2020 using quantitative descriptive research methods. Data obtained through interviews and observations, as well as business feasibility data analysis carried out by calculating the analysis of Net Present Value, Benefit Cost Ratio and Payback Period.The results showed that the agarwood oil refining business was declared feasible, with a positive NPV analysis or greater than zero of Rp. 1,575.368.554 ,-, BCR analysis is Rp. 13,9 where every Rp. 1 issued then has a benefit of Rp. 13,9, and the Payback Period for 5 months 19 days does not exceed the planned business period.

Biosyntheses of geranic acid and citronellic acid from monoterpene alcohols by Saccharomyces cerevisiae.

Geraniol is one of the important aromatic ingredients in alcoholic beverages. Bioconversions of geraniol to other terpenoids and genes involved in the oxidation of geraniol were investigated. Geranic acid and citronellic acid were detected in yeast culture, where geraniol or nerol was added. Addition of citral, a mixture of geranial and neral, resulted in the production of geranic acid and citronellic acid, whereas the addition of citral or citronellal resulted in the production of citronellic acid, suggesting that citronellic acid might be produced through the conversion of citral to citronellal followed by the oxidation of citronellal. Consumption of geraniol and production of geranic acid, citronellic acid, and citronellol were affected in adh1Δ, adh3Δ, adh4Δ, and sfa1Δ yeast strains, which possess single deletion of a gene encoding alcohol dehydrogenase. This is the first report of the bioconversion of monoterpene alcohols, geraniol and nerol, to geranic acid and citronellic acid in yeast culture.

Comparative transcriptome analysis of three chrysanthemums provides insights into flavonoid and terpenoid biosynthesis

Chrysanthemum indicum var. aromaticum is an important resource plant for breeding excellent aromatic varieties of ornamental and medicinal chrysanthemums. However, the biosynthesis and regulation mechanisms of typically aromatic ingredients in C. indicum var. aromaticum are poorly understood, which restricted the utilization of this plant. Here, the transcriptome of C. indicum var. aromaticum was investigated and comparative analysis was conducted with the other two closely related chrysanthemum taxa C. indicum and C. nankingense. The global transcriptome profiles showed clear difference of gene expression patterns between the three chrysanthemums, of which 52 flavonoid biosynthesis-associated genes, 157 transcription factors, and 24 flavonoid Uridine diphosphate (UDP) -glucuronosyl and -glucosyltransferase genes were significantly differentially expressed. Furthermore, 22 differential expression genes (DEGs) in relation to the terpenoid backbone biosynthesis and 183 DEGs related to terpenoid diversification were identified. Of which, 14 genes involved into TS/CYP gene cluster showed higher expression in CIA than those in CI or CN. These results increased our understanding of flavonoid diversification and aromatic ingredients accumulation in plants, and will also help improve resource conservation and sustainable utilization of the important resource plant C. indicum var. aromaticum.

Antibacterial activity of ethanolic leaf extract of Aquilaria malaccensis against multidrug-resistant Gram-negative pathogen

The rapid emergence of resistant Gram-negative bacteria and the limited discovery of novel antibiotic is a global healthcare challenge. Many medicinal plants with potent bioactivities have been developed for the treatment of bacterial infections. Aquilaria malaccensis exhibits wide applications from perfumes and aromatic foods ingredients and great potential in medicines. In this study, crude leaf extract of A. malaccensis was evaluated for its antibacterial activity against several pathogenic Gram-negative bacteria. The leaves were processed and extracted by Soxhlet method using ethanol as the solvent. The antibacterial activity of the crude extract was tested by disc diffusion method, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against Acinetobacter baumannii (ATCC 19606), Klebsiella pneumoniae (ATCC 10031 and ATCC 700603) and Escherichia coli (ATCC 1129). Using the optimized method, the Soxhlet extract produced a yield of 178.41 mg/g. Treatment of the extract at 200 mg/mL displayed the largest inhibition zones of 14.0 mm and 9.7 mm against A. baumannii and K. pneumoniae ATCC 10031, respectively. In contrast, against E. coli and K. pneumoniae ATCC 700603, smaller zones of inhibitions of 3.3 mm were demonstrated. The MIC values of the extract were 32 mg/mL against A. baumannii and K. pneumoniae ATCC 10031 and 64 mg/mL against E. coli and K. pneumoniae ATCC 700603. The MBC values of the extract were consistent with the MIC values for all the bacteria investigated. Overall, this study was the first to show antibacterial activity of A. malaccensis leaves extract particularly against A. baumannii and K. pneumoniae and potentially develop for the treatment of resistant bacteria.

Innovative Technologies of Production of Raw Dished All-muscle Products Based on Poultry Meat

Topicality. The new product technology development requires special attention to the raw materials which is used. Promising for processing and valuable in its composition poultry meat is not adapted to standard technologies and production modes and requires careful study. The study of these factors will expand the range of food meat products and provide the consumer market with high quality poultry products .Purpose and research methods. The purpose of the research is to develop the technology of a new raw all-muscle product from poultry meat of guaranteed quality. The methodological basis of the research is a comprehensive approach both when setting tasks for the production of meat products, and during the conduct and analysis of research results.Research results. The course of changes in samples (control and experiment) during production of crude all-muscle products on physicochemical, microbiological, organoleptic indicators has been investigated. It was found that in the process of production in all samples there was a change in chemical composition, which was associated with a decrease in the quantitative moisture content and an increase in dry matter – protein, fat and minerals. On day 11, the moisture content in the test sample was lower by 9.3% than in the control. A similar dynamics of decrease was observed for pH and water activity throughout the production time of the product. The required, safe level of water activity (0.816) was achieved on the 11th day of dry­ing-fermentation. In the test sample, the amount of lactic acid microflora gradually increased and at the end of the drying process was 1.3 times higher than at the beginning of fermentation. The safety of the test product was determined in the absence of BGKP. On the 11th day of manufacture in the prototype BGKP were absent, in the control - on the 14th day. According to organoleptic parameters, the product using bacterial preparations had a significant number of advantages over control.Conclusions and discussions. The influence regularities of non-traditional raw materials (poultry meat, functional taste and aromatic ingredients and bacterial preparations on the process of production of raw whole muscle product based on poultry meat) have been studied. It has been established that their complex application contributed to the intensification of production processes and the manufacture of a safe product of guaranteed quality in 11 days.

Zanthoxylum spp.: A new potential sources of essential oil for the perfumery and pharmaceutical industries in Thailand

The Zanthoxylum genus (Family: Rutaceae) comprises approx. 250 plant species. These aromatic crops can be found in the tropical and temperate regions of Thailand. In Thailand, most of the Zanthoxylum species are known not only for spices, but also in traditional remedies. This review aims to summarise the recent literatures relating the importance of the four significant species found in northern Thailand namely Ma-maad (Z. acanthopodium), Hua-jiao (Z. armatum), Ma-kwuang (Z. rhetsa) and Makhwaen (Z. myriacanthum) for their potential use as aromatic ingredients. We discussed the morphological differences among the species and their relevant ethnobotanical data focused especially from the economically importance species. Z. myriacanthum has recently gained much attention for its unique aromatic profiles with high potential in the perfumery industry. The major chemical compositions in these species are the monoterpenes of limonene and linalool, which is responsible for the subtle lemony aroma. The knowledge on essential oil compositions of four different species of Zanthoxylum in this study, will lead to further in-depth research towards the potential use of these plant species for commercial utilisation and high added-value product development of the Thai communities.