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

• Authors: Andrzej Danel , Joanna Puła
• Languages of publication: EN

Abstracts

EN

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.

Keywords

EN

essential oils; extraction techniques; food additives; fragrant substances

• Publisher: Uniwersytet Komisji Edukacji Narodowej w Krakowie
• Journal: Annales Universitatis Paedagogicae Cracoviensis Studia Naturae
• Year: 2019
• Pages: 149-160

Dates

published

2019-12-31

Contributors

author

Andrzej Danel

• Faculty of Food Technology, Department of Chemistry, The H. Kołłataj University of Agriculture, Balicka St. 122, Kraków, Poland

author

Joanna Puła

• Faculty of Agriculture and Economics, Department of Agroecology and Plant Production, The H. Kołłataj University of Agriculture, Mickiewicza 2 Ave, Kraków, Poland

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Identifiers

DOI

10.24917/25438832.4.9