1. Ylang–Ylang (Cananga odorata) Oils
- Author
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K.V. Syamasundar, K.N. Gurudutt, and G.R. Mallavarapu
- Subjects
Benzyl salicylate ,Cananga odorata ,food.ingredient ,Food additive ,food and beverages ,Geranyl acetate ,Methyl benzoate ,Benzyl acetate ,chemistry.chemical_compound ,food ,chemistry ,Linalool ,Benzyl benzoate ,Organic chemistry ,Food science - Abstract
Ylang–ylang oil obtained from the flowers of Cananga odorata Hook.f. & Thomson forma genuina has been used as food additive for flavoring for a long time. The oil is used for flavoring several food items. The main components of the oil are p -methyl anisole, linalool, methyl benzoate, benzyl acetate, geranyl acetate, (E)-caryophyllene, germacrene-D, benzyl benzoate, and benzyl salicylate. Studies of ylang–ylang oils from three locations in India revealed variations in their composition. Ylang–ylang oil was reported to possess antibacterial and antioxidant activities. Though ylang–ylang oil was reported to cause thermal sensitization reactions in animals and humans, it is not clear which of the components of the oil cause these reactions. Subchronic inhalation studies showed no adverse effects by the oil when tests were conducted on rats. These studies revealed that ylang–ylang oil can be used safely as flavoring agent in foods and the oil has been approved by different regulatory agencies.
- Published
- 2016
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