Analytical Techniques for Obtaining Volatile oils (Odorants and Flavorings)

Volatile oils are complex mixtures of aliphatic, aromatic and hydroaromatic hydrocarbons, aldehydes, alcohols, esters and other constituents in which compounds from the terpenoid class predominate. They have a characteristic, aromatic and pleasant smell. They are liquids that can be carried by water vapor. The name volatile oils is appropriate because it expresses the characteristic property of these compounds: high vapor pressure and the fact that they volatilize at ordinary temperature. Volatile oils are relatively widespread in the plant kingdom, some families being very rich in such substances, both in number of species and in quantity. Several variants and systems are used to obtain volatile oils, which are based on their property of being carried by water vapor, as a result of the high vapor pressure that characterizes them.