Cinnamon Essential Oil Research Articles

Developing three-component ginger-cinnamon-cardamom composite essential oil nanoemulsion as natural food preservatives.

Plant-based functional lipid ingredients, such as essential oils, with antioxidant and antibacterial activities, have gained substantial attention in food, cosmetic, and pharmaceutical formulations due to the increasing disquiet about the risks of artificial preservatives. However, similar to other lipid-based bioactives, their application in water-based products is challenging owing to their low water solubility and high chemical instability, especially during exposure to light, heat, moisture, and oxygen. Hence, the incorporation of essential oils into water-dispersible nanoemulsion systems can effectively address these issues. Moreover, combining various essential oils can synergistically enhance their chemical and biological properties. Consequently, the objective of this study was to develop different composite nanoemulsion systems using ginger, cinnamon, and cardamom essential oils, which were considered individually and in binary and ternary combinations. Empirical models to predict the response characteristics based on the proportions of oil phase components were also derived. The numerical multi-goal optimisation analysis suggested that 10% ginger, 68% cinnamon, and 22% cardamom essential oil is the ideal oil phase combination to achieve nanoemulsions with the smallest average particle size and size distribution and the highest zeta potential and antioxidant and antibacterial activity.

Droplet-based millifluidic technique for encapsulation of cinnamon essential oil: Optimization of the process and physicochemical characterization

The “millifluidic” technique could be considered as a novel approach for encapsulation of bioactive compounds and has a promising perspective in the field of food engineering or pharmaceutical science. In this study, we aim to optimize the encapsulation of cinnamon essential oil (CEO) by droplet-based millifluidic technique with four responses: encapsulation efficiency (EE), loading capacity (LC), sphericity factor (SF) and size of calcium-alginate millicapsules. The effects of alginate concentration (20–30 g/L), flow rate of alginate (1–1.6 mL/min), and flow rate of CEO (0.6–0.8 mL/min) were considered by a Box-Behnken design. The best concentration of chitosan as a coating layer on the optimized samples was selected based on the Young modulus of millicapsules. The regression models showed the significant effect (p < 0.05) of the three variables on the characteristics of millicapsules. The optimal millicapsules with 3.58 ± 0.23 mm diameter and 0.96 ± 0.01 S F showed 98.96 ± 1.2% and 70.14 ± 1.8% EE and LC, respectively. SEM images exhibited a rough external surface which changed to a rigid and smooth surface through the chitosan coating. The results of DSC and FTIR tests demonstrated the CEO entrapment in the millicapsules without any chemical interaction with the encapsulant materials. The disarray of crystallinity structure in XRD patterns revealed the successful encapsulation of CEO in the millicapsules. The non-Fickian case II in the mouth and small intestine and anomalous transport in the stomach were the main release mechanisms in the coated millicapsules. The release profile of CEO also fitted well with Ritger-Peppas model.

Synergetic effect of petit‐high pressure carbon dioxide combined with cinnamon (Cinnamomum cassia) essential oil against Salmonella typhimurium

SummaryThis work aimed to evaluate the synergistic effect of petit‐high pressure carbon dioxide (p‐HPCD) and cinnamon (Cinnamomum cassia) essential oil (CEO) against Salmonella typhimurium. The results showed synergetic antibacterial activity of p‐HPCD and CEO. After treatment with p‐HPCD and CEO with a final concentration of 0.03125% under 1.3 MPa at 30 °C for 5 h, the population of S. typhimurium was decreased by 6.22 log10 CFU/mL, significantly higher than p‐HPCD or CEO alone. The combined treatment induced severe cellular changes in S. typhimurium, including cell membrane disruption, decreased intracellular protein and ATP, and intracellular reactive oxygen species (ROS) generation. Moreover, p‐HPCD + CEO treatment significantly inhibited the expression of virulence genes including fliC, hilA, invI and ssrA, indicating that p‐HPCD + CEO can reduce the production of virulence factors in S. typhimurium. This study provides a new approach to the application of p‐HPCD and CEO in food processing and preservation.

Effects of the combination of some essential oils with methylparaben and sodium metabisulfite against pathogenic foodborne bacteria

In this work, the antimicrobial and antioxidant activity of some essential oils (EOs) and their synergistic effects with synthetic preservatives against foodborne pathogenic bacteria were evaluated. Nine EOs were screened against Bacillus cereus, Staphylococcus aureus, Escherichia coli, and Salmonella enterica serotype Typhi, and six of these were associated with methylparaben (MTP) and sodium metabisulfite (MTBS). Essential oils of cinnamon and oregano showed potential antibacterial activity. The combinations of cinnamon + MTP, coriander + MTP, and oregano + MTP, showed synergism against S. enterica ser. Typhi, E. coli, and S. aureus, respectively. Clove oils exhibited higher radical scavenging activity against DPPH. Moreover, clove leaves + MTP presented a synergistic antimicrobial interaction against E. coli and S. enterica ser. Typhi. These findings showed a reduction in the minimal inhibitory concentration (MIC) of the synthetic preservative with a low concentration of EOs, highlighting an alternative source as preservatives in embedded foods and derivatives for the food industry. Novelty impact statement The use of essential oils in combination with the synthetic preservative methylparaben (MTP) promoted synergistic antimicrobial effects against foodborne bacteria. The clove leaf oil showed synergism with MTP against Gram-negative bacteria (FICI = 0.49) and high antioxidant activity (IC50 = 8.06 μg/ml), and this can be used as an alternative source for delaying the oxidative process and for the preservation of food products.

Quality changes in fresh-cut asparagus with ultrasonic-assisted washing combined with cinnamon essential oil fumigation

Fresh-cut asparagus is susceptible to spoilage and quality deterioration during storage, which seriously affects its shelf-life and commercial value. The effects of ultrasonic-assisted citric acid and nisin washing (CNUS) combined with cinnamon essential oil fumigation (CEO) on microbial growth, physiological quality, and sensory characteristics of fresh-cut asparagus during storage at 4 °C were evaluated. The results showed that CNUS treatment immediately reduced the initial microbial load, and CEO treatment inhibited microbial growth during storage. CNUS + CEO treatment efficiently reduced the microbial counts and maintained acceptable levels for 20 d. In addition, CNUS + CEO treatment reduced respiration rate and weight loss, delayed respiration peak time, and maintained high ascorbic acid, chlorophyll and total soluble solids contents. Moreover, CNUS + CEO treatment greatly retarded lignin deposition by inhibiting phenylalanine ammonia lyase and peroxidase activities. CNUS + CEO treated samples had the lowest electrolyte leakage. The CNUS + CEO treatment could maintain the sensory characteristics and the shelf-life of fresh-cut asparagus for 20 d at 4 °C. Therefore, CNUS + CEO treatment could be used as an effective combination preservation technique for fresh-cut asparagus.

Research Note: Preservative effect of compound spices extracts on marinated chicken

The antimicrobial effect of 21 nature spices essential oils (EOs) on marinated chicken was investigated and response surface analysis was applied to obtain the optimal combination. Cassia bark EO, cinnamon EO, tea tree EO, and angelica EO had the best antibacterial effect. Their inhibition zone diameters (IZD) were 23 mm, 21 mm, 15 mm, and 12 mm, and their minimal bactericidal concentrations (MBC) were 1.25 μL/mL, 1.25 μL/mL, 10.00 μL/mL, 20.00 μL/mL. Using the Box-Behnken Design model, with the minimum total number of spoilage bacteria as the evaluation index, the optimal mixture was cassia bark EO 2.40 μL/mL, cinnamon EO 1.00 μL/mL, tea tree EO 3.50 μL/mL, and angelica EO 9.00 μL/mL. Compared with the control group, the total number of colonies was reduced by 1.3 log unites at the 12th sampling day, and the protein degradation process was slowed down owing to the preservative addition. These results indicate the potential application of nature extracts in chicken and other meat preservation.

Combination of Edible Coating Green Grass Jelly and Cinnamon Essential Oil Increase the Shelf Life of Water Rose Apple Fruit

The research aimed to determine the best concentration from combination of edible coating green grass jelly powder and cinnamon essential oil to extend the shelf life of water rose apple var. Merah Delima. The experiment was conducted in Postharvest Laboratory, University of Muhammadiyah Yogyakarta from December 2019 to January 2020. This research was conducted with a single factor trial design arranged in a Completely Randomized Design (CDR) with 3 replications. The experiment consisted of treatment without coating, 0,2 % powder of grass leaves + 0,4% cinnamon, 0,2 % powder of grass leaves + 0,6% cinnamon, 0,4 % powder of grass leaves + 0,4% cinnamon, and 0,4 % powder of grass leaves + 0,6% cinnamon. The results showed that the treatment of 0,2 % powder of grass leaves + 0,6% cinnamon essential oil was the most effective to extend shelf life and inhibit microbial growth in the fruit.

Individual and synergistic toxicity of cinnamon essential oil constituents against Haemaphysalis longicornis (Acari: Ixodidae) and their potential effects on non-target organisms

Plant essential oils (EOs) are usually complex mixtures of volatile compounds, and these compounds can vary in composition as a result of biotic and abiotic factors. Thus, understanding the contribution of the individual compounds particularly their interactions with respect to acaricidal activity is important for the use of EOs as an alternative to synthetic acaricides. Herein, the acaricidal activity of constituents from EOs of cinnamon (Cinnamomum zeylanicum and Cinnamomum cassia) against Haemaphysalis longicornis was investigated using the nymphal and adult immersion tests. Among the test compounds, benzyl benzoate showed the highest toxicity against the nymphs (LC50 = 24.41 µL/mL) and adults (LC50 = 3.99 µL/mL). All combinations at their sublethal concentration (LC30) exhibited synergy. The binary mixture of benzyl benzoate + cinnamaldehyde presented the highest synergy ratio (3.42) while tertiary mixtures of cinnamaldehyde + eugenol + linalool showed the least synergy ratio (1.20). Enzyme assays revealed that benzyl benzoate significantly inhibited AChE activity (p < 0.05). The ecotoxicological assessments of benzyl benzoate and cinnamaldehyde indicate likely minimal effects on non-target terrestrial invertebrate, Tenebrio molitor. On the other hand, they were toxic to non-target aquatic species, Daphnia magna. Based on our results, the acaricidal activity of cinnamon EO against H. longicornis may be linked to the content of benzyl benzoate whose presence may be synergistic to the activity of other compounds.

Physical and antimicrobial properties of self-emulsified nanoemulsions containing three synergistic essential oils

The multiantibiotic resistant characteristic of Staphylococcus aureus and the prevalence of foodborne illnesses due to foods, particularly dairy products, contaminated by the pathogen call for alternative preservation technologies. Essential oils (EOs) have shown activities against various bacterial pathogens. However, EOs are water-insoluble and have unpleasant sensory properties, and strategies are needed to prepare colloidal systems for dispersion in liquid products and increase their antimicrobial activity and therefore reduce their usage level. In the present study, the overall objective was to fabricate and characterize self-emulsified nanoemulsions containing multiple EOs with synergistic antibacterial activities. Cinnamon, lemongrass, oregano, and tea tree EOs were observed to have synergistic antibacterial activities when used in combinations, especially for their triple combinations showing the fractional inhibitory concentration index of 0.625 and below. When triple EOs were emulsified by the combination of sunflower lecithin and Tween 20, mixing EOs with corn oil enabled the preparation of translucent oil-in-water nanoemulsions by simply stirring the mixtures. Three formulations were chosen for the preparation of self-emulsified nanoemulsions as these systems remained translucent, the droplet diameter remained to be smaller than 200 nm, and the polydispersity index remained to be smaller than 0.3 after 180-day ambient storage at 21 °C. The oil: surfactant mass ratio in these nanoemulsions (1.16 or higher) was higher than that of EO microemulsions (up to 0.77) prepared with a similar method. The minimum inhibitory concentration (MIC) of the nanoemulsions remained to be 0.5 or 1.0 mg/mL against S. aureus, while the minimum bactericidal concentration (MBC) remained to be 1.0 or 2.0 mg/mL after the 180-day storage. A higher EO: surfactant mass ratio of nanoemulsions resulted in a lower MIC and MBC. When tested in whole milk with 3.3% fat at 21 °C, no inhibition of S. aureus was observed for nanoemulsions at overall EO levels of 2.5 and 5.0 mg/mL; at an overall EO concentration of 7.5 mg/mL, no inhibition was observed for one nanoemulsion with the lowest EO:(corn oil + surfactant) mass ratio, while the gradual reduction of S. aureus by ~1 or 2 log CFU/mL in 120 h was observed for the other two nanoemulsions. The formulations and nanoemulsion preparation method in the present study may be significant to the utilization of EOs as natural preservatives to improve food safety.

Antidiabetic Potential of Volatile Cinnamon Oil: A Review and Exploration of Mechanisms Using In Silico Molecular Docking Simulations.

Cinnamon has been used as a flavoring and medicinal agent for centuries. Much research has focused on cinnamon bark powder, which contains antioxidants, flavonoids, carotenoids, vitamins, minerals, fiber, and small amounts of essential oil. However, isolated and concentrated cinnamon essential oil may also have important medicinal qualities, particularly in antidiabetic therapy. Some of the most common essential oil constituents identified in the literature include cinnamaldehyde, eugenol, and beta-caryophyllene. Due to their high concentration in cinnamon essential oil, these constituents are hypothesized to have the most significant physiological activity. Here, we present a brief review of literature on cinnamon oil and its constituents as they relate to glucose metabolism and diabetic pathogenesis. We also present molecular docking simulations of these cinnamon essential oil constituents (cinnamaldehyde, eugenol, beta-caryophyllene) that suggest interaction with several key enzymes in glucometabolic pathways.

Development of nanofiber indicator with high sensitivity for pork preservation and freshness monitoring

A visual Polyvinylidene Fluoride (PVDF) fibrous film incorporated with Roselle anthocyanin (RS) and Cinnamon essential oil (CEO) (PRC film) was designed via electrospinning technology for pork preservation and freshness monitoring. The PRC film presented well structural integrity and stability in buffer solutions without leaking out RS. And PCR film had well hydrophobic and high permeability with water contact angle (WCA) of 109.52° and water vapor permeability (WVP) of 2.63 × 10−7 g m−1h−1Pa−1. Importantly, PRC film exhibited good antibacterial activity with the inhibition diameter at 29.0 mm and 27.1 mm which against Escherichia coli and staphylococcus aureus, respectively. Finally, the PRC film was employed as a colorimetric sensor for monitoring pork freshness. It presented visible color changes from pink to blue and effectively prolonged the pork shelf-life by 2 days at 4 °C. These results indicate a great potential in intelligent and active packaging.

The Influence of Liquid Medium Choice in Determination of Minimum Inhibitory Concentration of Essential Oils against Pathogenic Bacteria.

So far there is no internationally accepted, standardized method for MIC determination of natural substances such as essential oils (EOs). The aim of this study was to elucidate how much the MIC values obtained from various studies using different culture media are comparable. The median MICs for cinnamon essential oil (EO) obtained by broth dilution were 517, 465 and 517 µg/mL for Mueller–Hinton Broth (MHB), Tryptone Soya Broth (TSB) and Brain Heart Infusion (BHI), respectively. The MIC values for oregano EO were significantly (p < 0.001) lower in MHB than in highly nutritious media; the median MICs were 616 µg/mL for MHB and 474 µg/mL for TSB and BHI. This statistically significant difference was noted for all the pathogens studied (Salmonella Enteritidis, Escherichia coli O157, Listeria monocytogenes, Staphylococcus aureus). In the presence of oregano EO lag phase was also much less prolonged in MHB (by 6–17%) than in the other media (by 92–189%). Some components of EOs may bind to starch in MHB; since the phenomenon seems to be selective and EO dependent, the use of MHB for comparison of antimicrobial properties of various EOs thus cannot be recommended.

Silver nanoparticles-essential oils combined treatments to enhance the antibacterial and antifungal properties against foodborne pathogens and spoilage microorganisms

Plant-derived essential oils (EOs) and commercial silver nanoparticles (AgNPs) were tested to evaluate their antibacterial and antifungal efficiency against two pathogenic bacteria (Escherichia coli O157:H7 and Salmonella Typhimurium) and three spoilage fungi (Aspergillus niger, Penicillium chrysogenum, and Mucor circinelloides). A broth microdilution assay was used to determine the minimal inhibitory concentration (MIC) of EOs and AgNPs. In the MIC assay, the cinnamon EO, Mediterranean formulation, citrus EO and spherical-shaped silver nanoparticles (AgNPs) (AGC 1, AGC 0.5, AGPP and AGPPH) showed moderate to high antibacterial and antifungal properties, with MIC ranging from 7.8 to 62.5 ppm for AgNPs and 312.5–1250 ppm for EOs against the tested bacteria and fungi. The possible interaction between the EOs and the AgNPs was determined using a checkerboard method by evaluating fractional inhibitory concentration (FIC) values. The combination of two or more EOs and AgNPs (Active combination 1: AGPPH+cinnamon EO, Active combination 2: AGC 0.5+Mediterranean formulation+citrus EO, Active combination 3: AGPP+cinnamon EO+Asian formulation+lavang EO) showed synergistic effects (FIC <1.0) against all tested bacteria and fungi. A modified Gompertz model was used to evaluate growth parameters including maximum colony diameter (A), maximum growth rate (Vm), and lag phase (λ), under the three active combinations suggested by the checkerboard method using a vapor assay. The three active combinations 1, 2 and 3 reduced the growth rate and maximum colony diameter of E. coli, S. Typhimurium, A. niger, P. chrysogenum, and M. circinelloides, and extended their lag phase from 1 to 5 days. In in situ tests with inoculated rice, the three active combinations showed a significant reduction of all tested bacteria and fungi at 27 °C for 28 days.

Cinnamon oil incorporated polymeric films for active food packaging

Without the use of solvent, alginic acid (ALG) and cinnamon essential oil (CEO) were incorporated into poly-ε-caprolactone (PCL), via mechanical blending, to obtain a biodegradable composite material with antifungal properties. ALG and CEO were well-dispersed within the PCL matrix. While the incorporation of ALG into PCL led to an increase in the Young's Modulus of the film, the subsequent addition of CEO led to a decrease in it. Despite the incorporation of ALG and CEO into PCL resulted in a reduction in the ultimate tensile strength and percent elongation at break, it possessed better mechanical properties than the commonly used packaging material, Low-density polyethylene (LDPE). Lastly, packaging of bread samples using the PCL/ALG/CEO film achieved the complete inhibition of fungal growth in bread as compared to LDPE. Therefore, the PCL/ALG/CEO film would bear great potential as a novel green food packaging material.

Elucidation of antimicrobial and antioxidant activities of selected plant‐based mayonnaise‐derived essential oils against lactic acid bacteria

There is significant growth in the market for plant-based products at the commercial level in recent times. One of the biggest challenges of this industry is to find consumer-approved natural preservatives that can control the microorganism proliferation found in plant-based products. In this study, we investigated the antimicrobial and antioxidant activities of several essential oils against Lactobacillus parabuchneri, a lactic acid bacterium found in plant-based mayonnaise. We show that the oregano-derived essential oil had the highest in vitro and in food antimicrobial activity against L. parabuchneri and had minimal impact on the organoleptic properties of mayonnaise. Physicochemical analysis of the oils revealed volatile compounds to be the most prominent ingredients. Additionally, the clove and cinnamon essential oils showed the highest antioxidant activity, which could be attributed to their degrees of phenolic content. These results collectively indicated the potential application of essential oils as preservatives for plant-based mayonnaises. Novelty impact statement The market for plant-based products is growing sustained and consumers are increasingly concerned with quality and demand clean labeling. The present research shows an alternative based on essential oils for the control of lactic acid bacteria in mayonnaise-like dressings to avoid deterioration and offer a clean label.

Effect of plasticizers on the properties of sugar palm nanocellulose/cinnamon essential oil reinforced starch bionanocomposite films

Abstract This work examines the effects of plasticizer type and concentration on mechanical, physical, and antibacterial characteristics of sugar palm nanocellulose/sugar palm starch (SPS)/cinnamon essential oil bionanocomposite films. In this research, the preparation of SPS films were conducted using glycerol (G), sorbitol (S), and their blend (GS) as plasticizers at ratios of 1.5, 3.0, and 4.5 wt%. The bionanocomposite films were developed by the solution casting method. Plasticizer Plasticizers were added to the SPS film-forming solutions to help overcome the fragile and brittle nature of the unplasticized SPS films. Increasing plasticizer contents resulted in an increase in film thickness and moisture contents. On the contrary, the increase in plasticizer concentrations resulted in the decrease of the densities of the plasticized films. The increase in the plasticizer content from 1.5 to 4.5% revealed less influence towards the moisture content of S-plasticised films. For glycerol and glycerol-sorbitol plasticized (G and GS) films, higher moisture content was observed compared to S-plasticised films. Various plasticizer types did not significantly modify the antibacterial activity of bionanocomposite films. The findings of this study showed significant improvement in the properties of bionanocomposite films with different types and concentrations of plasticizers and their potential for food packaging applications was enhanced.

The Concentration-Dependent Effects of Essential Oils on the Growth of Fusarium graminearum and Mycotoxins Biosynthesis in Wheat and Maize Grain

The presence of Fusarium fungi and their toxic metabolites in agricultural crops contributes to significant quantitative and qualitative losses of crops, causing a direct threat to human and animal health and life. Modern strategies for reducing the level of fungi and mycotoxins in the food chain tend to rely on natural methods, including plant substances. Essential oils (EOs), due to their complex chemical composition, show high biological activity, including fungistatic properties, which means that they exhibit high potential as a biological plant protection factor. The aim of this study was to determine the fungistatic activity of three EOs against F. graminearum, and the reduction of mycotoxin biosynthesis in corn and wheat grain. All tested EOs effectively suppressed the growth of F. graminearum in concentrations of 5% and 10%. Cinnamon and verbena EOs also effectively reduced the ergosterol (ERG) content in both grains at the concentration of 1%, while at the 0.1% EO concentration, the reduction in the ERG amount depended on the EO type as well as on the grain. The degree of zearalenone (ZEA) reduction was consistent with the inhibition of ERG biosynthesis, while the reduction in deoxynivalenol (DON) was not consistent with this parameter.

Uso de óleos essenciais em dietas de frangos de corte de crescimento lento e seus efeitos sobre o desempenho

ABSTRACT This study proposes to examine the effect of supplementing the diet of slow-growing broilers with essential oils. A total of 270 one-day-old female chicks of the Pesadão Vermelho line, reared in an intensive system, were allocated to one of three treatments (1: Control, without addition of essential oils; 2: Feed supplemented with cinnamon essential oil; and 3: Feed supplemented with lemongrass essential oil) in a completely randomized design with nine replicates of 10 birds each. Growth performance variables were evaluated at 14, 28, 42, 56, and 70 days, whereas carcass yield, primal cuts, and internal organs were analyzed at 71 days of age. Data were subjected to analysis of variance and differences between means were compared using the Scott-Knott test at 5% probability. Supplementation with lemongrass essential oil improved the live weight of birds at 14, 28, and 42 days, as well as feed conversion and feed efficiency at 42 and 56 days of rearing (P&lt;0.05). The treatments with cinnamon and lemongrass essential oils provided the highest thigh yields (P&lt;0.05). The other evaluated variables did not show statistically significant differences (P&gt;0.05) between treatments.

Cinnamon Essential Oil Microcapsules Made Using Various Methods: Physical Properties and Antimicrobial Ability

HighlightsCinnamon essential oil was microencapsulated using various methods.The most suitable method was determined by considering the powder recovery and product quality.The structure of freeze-dried microcapsules was examined using confocal laser scanning microscopy.The cinnamon essential oil microcapsules inhibited bacterial growth in minced chicken meat samples.Abstract. Cinnamon essential oil has enormous potential for use in foods, pharmaceuticals, and cosmetics; however, its applications are currently limited due to its volatility and rapid degradation. In this study, cinnamon essential oil was microencapsulated using four methods. The main aims were to determine a suitable method for producing cinnamon essential oil microcapsule powder and to examine the physical properties of the microcapsule powder. The results indicated that the powder recovery values for spray-drying were much lower than for the other methods. For the same encapsulation method, samples with higher oil concentration had lower powder recovery and were harder to dissolve. Freeze-drying provided the highest encapsulation efficiency (92.3% to 95.2%), followed by drum-drying, spray-drying, and a manual method. Freeze-drying with an oil concentration of 27% was the most suitable method for microencapsulation in this study due to its higher solubility and encapsulation efficiency and having the lowest surface oil content for the product. Confocal laser scanning microscopy demonstrated that the cinnamon essential oil was well encapsulated in the freeze-dried microcapsules. The cinnamon essential oil microcapsules significantly impeded bacterial growth in minced chicken meat samples during chilled storage for 12 days. Keywords: Cinnamon, Drum-drying, Encapsulation, Freeze-drying, Spray-drying.

Rapid prediction of essential oils major components by Vis/NIRS models using compositional methods

Essential oils (EOs) have often a major compound, which content is important for the industry. Thus, rapid techniques suitable to analyze the EOs composition are of great interest. Near infrared spectroscopy (NIRS) has proven suitable solutions for many similar targets. NIRS depends on multivariate correlation methods, which were designed for the real space, with values comprised between - ∞ and + ∞. However, essential oils compounds are compositional data (CoDa), restricted to a simplex space. These are co-dependent data, therefore their multivariate correlation with the spectral variables needs specific methods. This study evaluates predictive models of the contents of cinnamaldehyde, eugenol methyl-ether and thymol, respectively in EOs of cinnamon, clove and thyme, built by using CoDa method. This last was the isometric log-ratio transformation (ILR). Besides, the calibrations set without CoDa methods, were assessed. The results showed clearly the best prediction in external validation exercises was by using ILR. This predictive exercise pointed out the compositional method provided better model robustness than the calibration without this.