Huda Yang, Xiaoying Huang, Ming Yang, Xiaofei Zhang, Fangrui Tang, Beibei Gao, Mengya Gong, Yong Liang, Yang Liu, Xingyi Qian, Huiting Li
Essential oils (EO), secondary metabolites of plants are fragrant oily liquids with antibacterial, antiviral, anti-inflammatory, anti-allergic, and antioxidant effects. They are widely applied in food, medicine, cosmetics, and other fields. However, the quality of EOs remain uncertain owing to their high volatility and susceptibility to oxidation, influenced by factors such as the harvesting season, extraction, and separation techniques. Additionally, the huge economic value of EOs has led to a market marked by widespread and varied adulteration, making the assessment of their quality challenging...
April 16, 2024: Food Chemistry