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Which types of oxygen-containing compounds contribute to essential-oil scents and flavors?
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Essential oil
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Essential oils contain a variety of oxygen-containing compounds that are responsible for their characteristic scents and flavors. These compounds include alcohols, aldehydes, ketones, acids, esters, oxides, lactones, acetals, and phenols.1
These functional groups contribute to the sensory profiles of plants in the following ways:
- Alcohols and Aldehydes: Straight-chain alcohols and aldehydes are recognized in oils such as violet, while specific aldehydes like cinnamaldehyde provide the scent and flavor of cinnamon.12
- Esters: Many volatile esters are responsible for the fragrance and flavor of flowers and fruits. For example, methyl salicylate is a key component in oil of wintergreen.13
- Ketones: These compounds often contribute to fruity or distinct aromas; for instance, large cyclic ketones like civetone are used in perfumes, while others like butanedione contribute to the odor of cheeses.4
- Phenols: These aromatic compounds are common to many essential oils and contribute to their specific chemical and sensory characteristics.1