Essential oils, defined origin

Analysis of an essential oil will tell us what compounds are present (qualitative analysis) and in what amounts (quantitative analysis). However, when considering the composition of any named oil it is difficult to lay down precise criteria. As with all products of natural origin, there will be variations according to growing conditions and how they are harvested, extracted and stored. Even if the species of plant is defined and the parts used for oil production are carefully controlled, variation in composition will occur. This has previously been explained in terms of chemotypes and will be examined in more detail for other essential oils later in this chapter. Even when examining a particular chemotype there will be differences in the amounts of constituents, although these are usually within a fairly narrow range. 

Chapter 3 deals with the raw materials which are of interest for the flavour sector. The topics range from chemically defined flavouring substances, both of natural and synthetic origin, to flavouring preparations and source materials, such as complex natural extracts, essential oils and juices. Eurthermore, process flavourings and nonflavouring compounds which are important for food technology are also presented. 

Using the CAS number system to also register UVCB substances in EINECS, that is, products that are not defined chemicals, it made it necessary to extend the CAS system also to the so-called UVCBs. Essential oils as NCS eventually are registered by their botanical origin. As, for example,... 

---