Flavoring Research Articles

Eighty-five Percent of Menu Items from the Six Highest Selling Fast-food Restaurants in the United States are Ultra-processed.

While fast-food is typically considered highly processed, an analysis to demonstrate this has yet to be conducted. Therefore, the objective of this research was to examine the menu items and ingredients from six fast-food restaurant menus using the NOVA Classification. Cross-sectional study. Data were collected from the top six highest selling United States restaurants, per each food category, identified using the Quick Service and Fast Casual Restaurants (QSR) 2020 Report. A total of 740 menu items were identified and classified according to their degree of processing based on ingredient lists using the NOVA Classification: Minimally Processed (MPF), Culinary Processed Ingredient (CPF), Processed (PRF), or Ultra-processed (UPF). In addition, individual ingredients that appeared on at least three menus were classified into NOVA groups, and the 20 most common ingredients were identified based on frequency of appearance in ingredient lists. Across all menus, 85% (Range: 70-94%) of items were UPFs with only 11% (Range: 6-25%) being MPF (p<0.001). Additionally, 46% of the ingredients that appeared on at least three menus were ultra-processed ingredients. Three ultra-processed ingredients appeared on all six menus: natural flavors, xanthan gum, and citric acid. These findings show that the vast majority of menu items from major fast-food restaurants are UPFs and there are few options for MPFs. Fast-food companies should consider reformulation or the addition of MPF to the menu to increase healthful food options for their patrons.

Comparative Analysis of Essential Oil Composition in Pinus sylvestris, Leucadendron argenteum, Impatiens balsamina and Abies sibirica

Background: Essential oil components play an important role in food flavoring industries and chemical industries. Essential oil from Pinus sylvestris (pine oil, scotch pine oil, Turpentine Oil), Leucadendron argenteum (silver fir needle oil), Impatiens balsamina (balsam fir needle oil), and Abies sibirica (siberianfirn needle oil) contains numerous active ingredients that help to develop drug preparation. Objective: To compare the phytoconstituents present in the essential oil of Pinus sylvestris (wood, cone, needle), Leucadendron argenteum (needle), Impatiens balsamina (needle) and Abies sibirica (needle). Methods: This study concentrates on analyzing the natural flavor in six essential oils of Pinus sylvestris (wood, cone, needle), Leucadendron argenteum (needle), Impatiens balsamina (needle), and Abies sibirica (needle) subjected to gas chromatography analysis with the condition of 40ºC for 2 min, 40ºC to 180ºC @ rate 15 ºC; 180ºC to 230ºC at 10ºC/min and final hold at 230ºC for 2 min. AFID detector was used. Results: The results showed the presence of several organic flavoring compounds, especially terpenes and terpenoids. Alpha pinene are the major flavoring molecules present in all the selected oils with a higher percentage. Alpha pinene (60.25 % and 50.37 %) was found to be highest in turpentine and scotch pine oils respectively. Alpha terpineol (51.73 %), limonene (34.33%), betapinene (36.12 %), and bornyl acetate (35.94 %) were found higher levels in Pinus sylvestris, Leucadendron argenteum, Impatiens balsamina and Abies sibirica respectively. Alpha-pinene, betapinene, alpha terpineol, beta phellandrene, alphafenchene, borneol, limonene, camphene, bornyl acetate, myrcene, and delta 3 carene are the most common phytocompounds found in the essential oils. Conclusion: Alpha pinene, beta pinene, and limonene were present in all four plants Pinus sylvestris, Leucadendron argenteum, Impatiens balsamina and Abies sibirica and also utilized in aromatherapy and the perfume industry. conclusion: Alpha pinene, beta pinene and limonene were present in all four plants Pinus sylvestris, Leucadendron argenteum, Impatiens balsamina and Abies sibirica and also utilized in aromatherapy and in perfume industry.

Extremophiles and their Potentials in the Food Industries: A Review

Extremophiles are microorganisms that thrive in extreme environments, such as high temperatures, high pressures, and acidic or alkaline conditions. These organisms have unique adaptations that allow them to survive in these harsh conditions, and they are of great interest to the food industry for a variety of applications. Extremophilic microorganisms produce a broad range of bioactive compounds, secondary metabolites, and value-added products such as flavors, food ingredients, and vitamins, therefore, making them widely applicable in the food and food processing industries. In food industries, one of the extremophiles, Rhodothermus marinus, which has been an excellent biocatalyst producing lipase as an enzyme, could be utilized to improve the aroma of food and add natural flavor to food. Others have emerged as a valuable resource for the food industry, offering solutions to food safety and preservation challenges, as well as opportunities for sustainable food processing. By harnessing the unique characteristics and enzymes of extremophiles, the food industry can improve product quality, develop novel fermentation processes, and enhance food safety. Extremophiles hold significant potential for use in the food industry; however, translating this potential into practical applications is fraught with several challenges. These challenges include specialized growth conditions, slow growth rate, and contamination risks. Advancing genetic, biotechnological, and engineering research will be pivotal in realizing the full potential of extremophiles. Ongoing exploration of these organisms is crucial not only for improving food production processes but also for fostering sustainability and driving innovation within the food industry.

Characterization of Natural Flavor Compounds of Five Commercial Anhydrous Milk Fats via GC-TOF-MS, Aroma Recombination, and Omission Models

Characterization of Natural Flavor Compounds of Five Commercial Anhydrous Milk Fats via GC-TOF-MS, Aroma Recombination, and Omission Models

Passivation of Perovskite Solar Cells with Natural Flavors: Roles of Hydrogen Bonding in Ion Migration and Moisture Resistance.

The passivation strategy is considered to be an essential approach for enhancing the efficiency and stability of perovskite solar cells (PSCs). Herein, based on density functional theory calculations and ab initio molecular dynamics simulations, we investigated the ion migration and moisture stability for MAPbI3 passivated with a Lewis base represented by natural molecules: cinnamaldehyde (CA) and anethole (AT). The results reveal that hydrogen bonding in different forms plays a significant role in both ion migration and moisture stability for surface passivation. The passivation inhibits ion migration by enhancing intrinsic hydrogen bonding through space compression effect, leading to a boosted activation barrier and a reduced rate by up to 3-10 orders of magnitude. Passivations prevent in-depth water infiltration and diminish the disturbance of the lattice by water. In addition to the familiar water-shielding behavior, the water-locking effect induced by the intermolecular hydrogen bonding chains was observed. The experimental results of durable water stability and alleviated hysteresis for passivated PSCs fully confirmed the theoretical study. The established mechanism provides valuable guidance to deal with troublesome ion migration and moisture resistance in stable and efficient PSCs.

Crocin Potentiates Anti-tumor Properties of 5-FU by Regulating Cell Proliferation and Tumor Necrosis in Breast Cancer

Introduction: Breast cancer is one of the most prevalent malignancies among women around the world. Crocus sativus, a natural food coloring and flavoring, has potent anti-tumor properties. The aim of the current study was to investigate the therapeutic potential of crocin, the main pharmacological active component of saffron, either alone or in combination with the standard chemotherapeutic treatment, 5-FU, in Breast cancer (BC) progression in both cellular and animal models. Material and Methods: MTT, Real-Time PCR, Western Blotting, Hematoxylin and eosin (H&amp;E) tissue staining were applied to determine the anti-tumor properties of crocin in in vitro and in vivo samples. Results: Our findings showed that crocin decreased breast cancer cell proliferation by suppressing cyclin D1 expression and Wnt/β-catenin signaling activation. Moreover, this molecule improved 5- FU anti-cancer activities by decreasing the tumor volume and weight, increasing tumor necrosis, and suppressing tumor inflammation in an animal model. Inflammation-associated anti-cancer activity of crocin is mediated by the down-regulation of pro-inflammatory genes, including IFN-γ and IL-1β, as well as inhibition of oxidative stress responses within the tumor environment. Conclusion: This is the first study demonstrating the potent anti-tumor properties of crocin against BC progression. Our results suggest that this effective and low-toxic molecule could be a promising agent for reducing BC tumor progression when administered either alone or in combination with standard treatment in breast cancer patients.

Extrusion‐Based 3D Printing Technology in Soy Protein‐Based Meat Analogs: A Review

ABSTRACTExtrusion‐based 3D printing technology has emerged as a promising method for developing soy protein‐based meat analogs, addressing the urgent demand for sustainable and nutritious alternatives to traditional meat sources. There is a growing global interest in soy protein‐based diets, driven by environmental sustainability, health, and animal welfare concerns. Extrusion‐based 3D printing involves pushing soy protein pastes through a nozzle to develop layers that build up into three‐dimensional objects and enable the production of structures closely mimicking the texture and appearance of real meat. Soy proteins, characterized by their high protein content and balanced amino acid profile, are ideal for producing meat‐like textures and flavors. This review explores the application of extrusion and 3D printing technologies in soy protein‐based meat analog production, emphasizing their potential to replicate the sensory qualities of animal meat. It discusses the advantages and challenges associated with these technologies, including the optimization of printing parameters for consistency and quality. Rheological studies are conducted to achieve smooth extrusion and proper layer formation whereas integrating fats, fibers, and natural flavors to enhance texture and taste. The review provides an overview of extrusion processes, highlighting rheological studies optimizing the flow behavior of soy protein pastes for effective 3D printing. Additionally, it examines textural studies aimed at mimicking the mouthfeel and bite of real meat, as well as printing performance evaluated through shape retention, layer resolution, structural strength, and printing accuracy. Consumer acceptance of soy protein‐based meat analogs is also discussed, highlighting the familiarity with soy products and the increasing demand for plant‐based alternatives. The review concludes by considering prospects for these technologies, focusing on innovations in extrusion and 3D printing, market trends, and evolving consumer preferences.

Dual Role of Raspberry Ketone as Antioxidant and Flavoring Agent in Citrus Flavors

Dual Role of Raspberry Ketone as Antioxidant and Flavoring Agent in Citrus Flavors

KANDUNGAN ZAT BESI DAN ASAM GLUTAMAT PADA BUBUK PENYEDAP MADIDIHANG DI KOTA TERNATE

Food flavouring is always needed by people to enhance the taste of food. Excessive use of synthetic flavouring (Monosodium Glutamate) over a long period of time, can cause harm to health in the future. For this reason, natural alternative ingredients are needed to replace the function of MSG as a food flavouring. Madidihang fish (yellowfin tuna) is rich in nutrients such as protein, fatty acids, and minerals, which can be used as a natural flavouring base. This study aims to determine the iron and glutamic acid content in madidihang flavouring, using a pre-experimental research method with an alternative one-shot case study design. The sample in this study was a 250 gram sample of madidihang flavouring. The test method for iron parameters was the 18-13-1/MU/SMM-SIG ICP OES method, and glutamic acid with the 18-5-17/MU/SMM-SIG UPLC method. The tests were conducted in the laboratory of PT Saraswanti Indo Genetech, Bogor Indonesia, with 2 replicate tests, namely simplo and duplo tests. The data obtained were processed by calculating the average value, then presented descriptively. The average iron content test result was 4.05 mg/100 g, while the average glutamic acid content was 45,571.63 mg/kg. It is concluded that after going through the processing process, madidihang flavouring contains iron and glutamic acid which is good for consumption and can be used as an alternative to natural flavouring instead of artificial flavouring.

Nontarget analysis of natural flavor metabolites in tobacco extracts

Large-scale production of tobacco generates significant amounts of waste, making the reuse and recycling of tobacco waste crucial for sustainability. However, the high diversity of tobacco metabolites requires a comprehensive analysis of tobacco waste extracts, so as to optimize extraction selectivity and recovery. In this study, we thoroughly analyzed the metabolic composition of 168 tobacco extracts using nontarget analysis. The extracts were derived from 56 tobacco wastes covering all four major tobacco types: flue-cured, dark air-cured, Burley, and Oriental tobaccos. From each sample, we obtained three types of extracts, such as concretes, absolutes, and supercritical fluid extraction (SFE) oils, through various extraction protocols. By matching deconvolved experimental MS/MS spectra with databases, 587 metabolites were putatively annotated, which were categorized into 24 groups, including alkaloids, indoles, and flavor compounds. The metabolic compositions of extracts from dark air-cured and Burley tobaccos were found to be similar, whereas flue-cured and Oriental tobaccos contained more diverse flavor components. Notably, concretes of various tobaccos prepared with 70 %-ethanol contained similar amounts of addictive alkaloids. However, the absolutes obtained by sequential extraction of these concretes with 95 %-ethanol effectively removed alkaloids while modestly maintaining the flavor compounds. Conversely, extraction protocols incorporating supercritical fluid extraction followed by 95 %-ethanol extraction resulted in the loss of most flavor compounds, likely due to the incompatibility between the solvents used in the two extraction steps. In conclusion, our study demonstrates that absolutes derived through secondary extraction with varying ethanol-water ratios holds significant potential for utilization.

Unraveling Water-Soluble Constituents of Basil (Ocimum basilicum L.) in Relation to Their Toxicity and Anti-Typhoidal Activity in Mouse Models.

Plants are the major source of natural flavour ingredients reported for their wide applications in food and pharmaceuticals, oral care and wellness products, etc. We have investigated the water-soluble fractions (WSF) of basil tetraploid (O. basilicum L.) for their toxicity and biological potential against Salmonella Typhimurium, a pathogen causing around one million cases of illnesses in the United States every year. The WSF obtained using a Clevenger-type apparatus was further divided into two equal parts, one each for in-vivo toxicity evaluation and quality assessments, respectively. The proportions of major phenylpropanoid identified as meta-eugenol in the WSF were found in the range of 42.8-57.9 %, which was substantially in higher proportion as compared to essential oil (20.9-23.0 %). Based on sub-acute oral toxicity data, WSF has not shown any adverse effect with levels as high as 500 μL/25 g body weight in Swiss albino mice. Besides, the WSF also exhibited a maximum reduction in bacterial load in mice infected with Salmonella Typhimurium in a dose-dependent manner. We have shown the biological potential of basil water-soluble fraction as an effective bacterial load-suppressing agent for the prevention of Salmonella infections in animal model.

The process gg→h0Z∗ in the inverted hierarchy scenario of the 2HDM type-I at the LHC

While searching at the Large Hadron Collider (LHC) for the production and decay of the CP-odd scalar (A0) in the 2-Higgs-Doublet Model (2HDM) with Natural Flavour Conservation (NFC) via the channels gg→A0 (through one-loop triangle diagrams) and A0→h0Z∗ (with mh0=125 GeV or mh0<125 GeV, with Z off-shell), respectively, a factorisation of the two processes is normally performed, with the A0 state being on-shell. While this approach is gauge-invariant, it is not capturing the presence of either of the following two channels: gg→Z∗→h0Z∗ (through one-loop triangle diagrams) or gg→h0Z∗ (through one-loop box diagrams). As the resolution of the A0 mass cannot be infinitely precise, we affirm that all such contributions should be computed simultaneously, whichever the h0(Z∗) decay(splitting) products, thereby including all possible interferences amongst themselves. The cross section of the ensuing complete process is significantly different from that obtained in the factorisation case, being of the order up to ten percent in either direction at the integrated level and larger (including changes in the shape of kinematical observables) at the differential level. We thus suggest that the complete calculation ought to be performed while searching for A0 in this channel. We illustrate this need for the case of a 2HDM of Type-I in the inverted hierarchy scenario with mh0<125 GeV.

Challenges in the use of natural flavorings and labeling compliance in meat preparations in the Umbria region (central Italy).

There is an increasing trend among food business operators to use natural flavorings in meat preparation to reduce microbial spoilage and extend the shelf life. The objective of this study was to evaluate the prevalence of the use of natural flavoring mixtures in meat preparation, the possible presence of additives in natural flavorings, and the assessment of any transfer of additives contained in natural flavorings into experimentally prepared beef burgers. Based on a preliminary survey conducted as part of the study, approximately 87% of establishments used natural flavoring mixtures in meat preparation. The same natural mixtures used by local industries were added to minced meat in order to produce experimental hamburgers. Citric acid was found in both natural flavoring mixtures ranging from 1760 mg/kg to 92,731 mg/kg and experimental burgers ranging from 57 mg/kg to 2248 mg/kg. Ascorbic acid was present in all natural flavoring mixtures from 260 mg/kg to 98,858 mg/kg but was recovered in three burgers up to 1075 mg/kg. Acetic acid was found in three flavoring mixtures (range 23,539-77,421 mg/kg) and transferred to three treated burgers (range 3063-3202 mg/kg). Nitrite was never found in hamburgers and only once in a natural flavoring mixture at a dose of 26 mg/kg, whereas nitrate was found in some natural flavoring mixtures up to 788 mg/kg but never in hamburgers. The study has raised some critical issues about the appropriate and conscious use of natural flavorings and the possible inadequate meat preparation labeling in the Umbria region.

200 Years of The Haloform Reaction: Methods and Applications.

Discovered in 1822, the haloform reaction is one of the oldest synthetic organic reactions. The haloform reaction enables the synthesis of carboxylic acids, esters or amides from methyl ketones. The reaction proceeds via exhaustive α-halogenation and then substitution by a nucleophile to liberate a haloform. The methyl group therefore behaves as a masked leaving group. The reaction methodology has undergone several important developments in the last 200 years, transitioning from a diagnostic test of methyl ketones to a synthetically useful tool for accessing complex esters and amides. The success of the general approach has been exhibited through the use of the reaction in the synthesis of many different complex molecules in fields ranging from natural product synthesis, pharmaceuticals, agrochemicals, fragrants and flavourings. The reaction has not been extensively reviewed since 1934. Therefore, herein we provide details of the history and mechanism of the haloform reaction, as well as an overview of the developments in the methodology and a survey of examples, particularly in natural product synthesis, in which the haloform reaction has been used.

Characterization of Important Odorants in Dried Lobster Mushrooms.

Lobster mushrooms, a type of wild edible mushroom that primarily grows in North America, have a distinctive aroma resembling seafood and are highly desired by fine dining establishments and food enthusiasts. Lobster mushrooms have a short collection season; therefore, they are usually dried for a year-round sale. Owing to their rising popularity, lobster mushrooms have become one of the most expensive mushroom species in the dried mushroom market. Herein, 35 odorants were identified from dried lobster mushrooms using solvent assisted flavor evaporation (SAFE) and aroma extract dilution analysis (AEDA). Fourteen odorants were quantitated using stable isotope dilution assays (SIDA), and their odor activity values (OAVs) were calculated. Eleven of the quantitated odorants exhibited OAVs of ≥1. Some notable odorants with relatively high OAVs included 2-acetyl-1-pyrroline (OAV 730), γ-nonalactone (OAV 410), 1-octen-3-one (OAV 180), and sotolon (OAV 170). The organohalogen molecule 2,6-dichlorophenol was determined to be key to the seafood aroma character of the mushrooms. An aroma simulation model formulated based on the quantitation data closely matched the aroma profile of the dried mushrooms. This study lays the groundwork for future studies aimed at understanding the effect of processing on lobster mushroom aroma chemistry and the biotechnological production of natural seafood flavors.

Coupling crossflow microfiltration and nanofiltration for the concentration of aroma compounds in a raspberry hydroalcoholic extract

AbstractThis work investigated the coupling of microfiltration (MF) and nanofiltration (NF) to concentrate the volatile compounds in a raspberry hydroalcoholic extract. Enzymatic treatment increased the MF permeate flux by 30%–50%. The highest MF permeate flux was above 50 kg·h−1·m−2 at a mass reduction ratio of 5. MF allowed efficient clarification of the extract without significant retention of aroma compounds. Among the NF membranes tested using the MF permeate as feed, one membrane was clearly more effective in concentrating the extract in terms of flux (19 kg·h−1·m−2 at 35 bar), retention of aroma compounds (average retention of 85%), phenolic compounds (61%) and dry matter (90%). Three other membranes were of interest for the fractionation of volatiles in both permeate and retentate but with a lower permeate flux. Finally, one membrane retained few aroma compounds but showed 70% dry matter retention, making it a promising method for aroma purification versus dry matter content in the permeate.Practical ApplicationsIn this study, we investigated the coupling of crossflow MF and NF with a pectinolytic pretreatment, in order to concentrate the aroma compounds from a raw organic raspberry extract. The aim was to avoid aroma degradation and reduce the operating costs, compared to the conventional concentration thermal technologies. Few authors have studied aroma concentration by NF, which presents an interesting area of research for industrial applications. This work provides keys for flavor manufacturers to add value to their products at a low cost and with limited environmental impact, producing concentrated natural aroma extracts for food. Another originality of this work for industrial companies was to show that thanks to the same process, several fractionations could be achieved simply by modifying the operating conditions. Therefore, this work contributed to propose new applicable processing for the production of natural flavors in a context of high consumer and market demand for organic ingredients.

The effect of storage temperature on the quality of natural flavor paste products from white shrimp (Penaeus indicus) by-product

Abstract Diversification of by-products from the shrimp industry into paste-shaped flavorings is expected to increase the economic value of the waste. Pasta is a semi dry product that is suitable for use as a flavoring product. The purpose of this study was to determine the sensory, microbiological, and proximate content as well as the influence of the difference in storage temperature of natural flavor paste products from the by-products of white shrimp processing. This study used the Complete Randomized Design trial design method with three treatments and three repeats. The treatment provided is storage at chilling temperature (5-10°C), room temperature (20-25°C), and incubation temperature (30-35°C). The main parameters in this study consist of testing TPC (Total Plate Count) and hedonic values (including appearance, aroma, texture, and taste), while the supporting parameters are proximate testing (protein, fat, and water). The data analysis used was a 2-factor fingerprint test (ANOVA) and to find out the best treatment was done with Tukey’s follow-up test. Based on the results of the study showed that different storage temperature treatments gave a noticeable difference (p &lt; 0.05) in TPC, hedonic and proximate values. Chilling storage temperature treatment of 5-10°C (P1) is the best temperature treatment in maintaining the quality of flavor paste products.

The Potency of Ulva reticulata as Natural Flavoring to Prevent Hypertension

The Potency of Ulva reticulata as Natural Flavoring to Prevent Hypertension

The effect of plastic packaging type on the quality of natural flavor products from white shrimp (Penaeus indicus) by-product

Abstract Flavor shrimp paste product is a type of shrimp by-product flavoring as a way to increase the economic value of shrimp by-products. The food industry requires development in determining the type of product packaging. This study aims to determine the effect of different types of plastic packaging on product quality flavor shrimp paste. The treatment used is the type of product plastic packaging flavor High-Density Polyethylene (P1), Polyethylene Terephthalate (P2), and Polypropylene (P3) shrimp paste which were stored for 6 days. The main parameters in this study consisted of the total plate count (TPC) test and the hedonic test (appearance, taste, aroma, and texture), while the supporting parameters in this study were the proximate test (protein content, fat content, and water content). Based on the research showed that flavor shrimp paste product with different types of packaging gave a significant difference (p&lt;0.05) to the TPC test, hedonic test, and proximate test flavor shrimp products. Treatment of HDPE plastic packaging is the best type of plastic packaging for quality flavor shrimp paste product.

Comparative Evaluation of the Essential Oil Content of Asteraceae Family Medicinal Plants

Background: The Asteraceae family comprises the largest flowering plant species, which have also been proven to have medicinal value for various illnesses due to the presence of numerous volatile and non-volatile constituents. Objective: The study aims to compare the volatile phytoconstiteunts presence in the essential oils of Asteraceae family plants including Roman Chamomile Oil (Chamaemelum nobile), German Chamomile Oil (Matricaria chamomilla), Davana Oil (Artemisia pallens), Wormwood Oil (Artemisia absinthium), Armoise Oil (Artemisia vulgaris), Tansy Oil (Tanacetum vulgare), Yarrow Oil (Achillea millefolium), Tarragon Oil (Artemisia dracunculus), Tagetes Oil (Tagetes erecta) and Immortelle Absolute Oil (Helichrysum italicum) as simultaneous estimation using the novel methods. Methods: Roman chamomile, German chamomile, davana, wormwood, armoire, tansy, yarrow, tarragon, tagetes, and immortelle absolute oils were extracted by steam distillation from their respective Asteraceae species and carried out the gas chromatography analysis. Results: The result was that GC-MS analysis of selected essential oils contains terpenes and terpenoids in major amounts. Among the detected volatile constituents in crucial oils Methyl Chavicol was found higher 75.63% in Tarragon Oil compared to other constituents followed Neryl acetate (60.25%) found in the immortelle absolute oil, Cis davanone (55.36%) was found in the davana oil, Ocimene (45.58%) in the tagetes oil, α-bisabololoxide B (45.26%) in the German chamomile oil, Beta thujone (50.65%) in the tansy oil, Alpha thujone (40.21%) in the wormwood oil and Camphor (38.65%) in the armoise oil. 1,8-Cineole, Alpha pinene, and Camphene were found in three oils (Wormwood oil, Armoise oil and Yarrow oil) among the selected oils. result: The results revealed the majority of terpenes and terpenoid-natured compounds. Methyl Chavicol (75.634%) was the highest content found in the tarragon oil when compared to the compounds found in the ten Asteraceae essential oils. The compounds such as Neryl acetate (60.251%) werefound in the immortelle absolute oil, Cis davanone (55.3640%) was found in the davana oil, Ocimene (45.5856%) in the tagetes oil, α-bisabololoxide B (45.2655%) in the German chamomile oil, Beta thujone (50.6520%) in the tansy oil, Alpha thujone (40.2150%) in the wormwood oil and Camphor (38.654%) in the armoise oil. 1,8-Cineole, Alpha pinene and Camphene were the compounds found in three of the ten Asteraceae essential oils Conclusion: Finally, we concluded that species from the same family (Asteraceae) were biologically synthesized with different volatile constituents. Hence, each essential oil has a unique biochemical fingerprint. These findings will help the food industry in relation to natural flavoring.