Positive and Negative Impacts of the Use of Essential Oils in Food

Abstract

The application of essential oils in the food sector as a flavor enhancer has been known. Essential oils are secondary metabolites that are volatile and have a sharp and strong aroma. The constituent components of essential oils consist of terpenes, terpenoids, phenylpropanoids, and various compounds of low molecular weight. Research on essential oils proves that essential oils have antimicrobial and antioxidant properties. The positive impacts of the use of Essential oils in food have the potential to be used as natural food preservatives and food safety. Essential oils can be used as a substitute for chemical preservatives with a “green” label because they are known as Generally Recognized as Safe (GRAS). The negative impacts of using essential oils in food include a sharp and strong aroma that may be disliked in food. This is also related to the dose required if it is used as a preservative or food safety, in that dose the strong aroma of essential oil may not be organoleptically acceptable. In addition, essential oils are also unstable to high temperatures, light, air and moisture.