California bay oil.  I.  Constituents, odor properties

Buttery, Ron G.; Black, D. R.; Guadagni, D. G.; Ling, Louisa C.; Connolly, Guy E.; Teranishi, Roy

doi:10.1021/jf60195a005

Cited by 51 publications

(31 citation statements)

References 6 publications

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“…1993). The compositions of the other oils were also similarity to previous reports (Buttery et al. 1974; Perry et al.…”

Section: Discussionsupporting

confidence: 89%

“…In this study we used a thymol-chemotype of thyme oil (Cosentino et al 1999;Echeverrigaray et al 2001) and a Spanish type of rosemary (Chalchat et al 1993). The compositions of the other oils were also similarity to previous reports (Buttery et al 1974;Perry et al 1999;Jirovetz et al 2000;Schaneberg and Khan 2002).…”

Section: Discussionsupporting

confidence: 77%

“…The composition of essential oils varies significantly because of different species and chemotypes (Buttery et al. 1974; Tucker and Maciarello 1986; Knobloch et al.…”

Section: Discussionmentioning

confidence: 99%

“…The composition of essential oils varies significantly because of different species and chemotypes (Buttery et al 1974;Tucker and Maciarello 1986;Knobloch et al 1989;Tantaoui-Elaraki et al 1993), geographical origin (Chalchat et al 1993;Perry et al 1999), season (Senatore 1996;Palá-Paúl et al 2001;Santos-Gomes and Fernandes-Ferreira 2001) and extraction procedure (Schaneberg and Khan 2002). In this study we used a thymol-chemotype of thyme oil (Cosentino et al 1999;Echeverrigaray et al 2001) and a Spanish type of rosemary (Chalchat et al 1993).…”

Section: Discussionmentioning

confidence: 99%

See 3 more Smart Citations

Antifungal activity of essential oils evaluated by two different application techniques against rye bread spoilage fungi

Suhr¹,

Nielsen²

2003

J Appl Microbiol

243

134

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Aims: To study how antifungal activity of natural essential oils depends on the assay method used. Methods and Results: Oils of bay, cinnamon leaf, clove, lemongrass, mustard, orange, sage, thyme and two rosemary oils were tested by two methods: (1) a rye bread-based agar medium was supplemented with 100 and 250 ll l )1 essential oil and (2) real rye bread was exposed to 136 and 272 ll l )1 volatile oil in air. Rye bread spoilage fungi were used for testing. Method 1 proved thyme oil to be the overall best growth inhibitor, followed by clove and cinnamon. On the contrary, orange, sage and rosemary oils had very limited effects. Mustard and lemongrass were the most effective oils by the volatile method, and orange, sage and one rosemary showed some effects. Oil compositions were analysed by gas chromatography-mass spectrography.Conclusions: Antifungal effects of the essential oils depended on the application method. Larger phenolic compounds such as thymol and eugenol (thyme, cinnamon and clove) had best effect applied directly to medium, whereas smaller compounds such as allyl isothiocyanate and citral (mustard and lemongrass) were most efficient when added as volatiles. Significance and Impact of the Study: This study proves that the method used for screening essential oils as potential antimicrobials should correspond with the application sought.

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“…1993). The compositions of the other oils were also similarity to previous reports (Buttery et al. 1974; Perry et al.…”

Section: Discussionsupporting

confidence: 89%

Section: Discussionsupporting

confidence: 77%

“…The composition of essential oils varies significantly because of different species and chemotypes (Buttery et al. 1974; Tucker and Maciarello 1986; Knobloch et al.…”

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 2 more Smart Citations

Antifungal activity of essential oils evaluated by two different application techniques against rye bread spoilage fungi

Suhr¹,

Nielsen²

2003

J Appl Microbiol

243

134

View full text Add to dashboard Cite

show abstract

“…It has been established that the composition of essential oils varies signifi cantly because of different species and chemotypes (Buttery et al 1974 ;Tucker and Maciarello 1986 ;Tantaoui-Elaraki et al 1993 ), geographical origin (Chalchat et al 1993 ;Perry et al 1999 ) season (Senatore 1996 ) and extraction procedure (Suhr and Nielsen 2003 ;Schaneberg and Khan 2002 ) and therefore their antimicrobial activities could also vary (Lawrence 1993 ;Shu and Lawrence 1997 ).…”

Section: Future Prospects Of Essential Oilsmentioning

confidence: 99%

Essential Oils for Pest Control in Agroecology

Srivastava

Sagar

Dubey

et al. 2014

Sustainable Agriculture Reviews

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Currently attention has been paid towards exploitation of higher plant products in plant pest management in view of the public concern over the level of pesticide residues in food and environment causing health and ecological problems. The indiscriminate use of synthetics in crop protection has also led to the development of resistant strains of pests. Amongst plant products, essential oils of different higher plants have been formulated for large scale application as botanical pesticides in eco-friendly management of different plant pests. These products have low mammalian toxicity and are cost effective. Such products of higher plant origin may be exploited as eco-chemical and bio-rational approach in management of crop pests. Unlike conventional insecticides that are based on a single active ingredient, plant-derived essential oils comprises an array of chemical compounds which act concertedly on both behavioral and physiological processes. Thus the chances of pests developing resistance to such substances are less likely. The current status and future prospects of botanical pesticides in eco-friendly management of different plant pests are reviewed and discussed.

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Sensory quality of ethylene-exposed carrots (Daucus carota L, cv ?Yukon?) related to the contents of 6-methoxymellein, terpenes and sugars

Seljåsen¹,

Hoftun²,

Bengtsson³

2000

J. Sci. Food Agric.

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Carrots were analysed for taste and odour and for contents of terpenes, 6‐methoxymellein and sugars during 3 weeks storage at 15 °C in an atmosphere containing ethylene (1 µl l−1). The ethylene treatment caused an increase in 6‐methoxymellein and the conversion of higher amounts of sucrose to fructose and glucose compared to control carrots stored in air. This corresponded to higher sensory scores for bitterness and terpene flavour and a lower score for sweetness, as measured by an expert taste panel. Principal component analysis showed a more expressed bitter taste, earthy flavour, green flavour, terpene flavour and aftertaste in the ethylene‐treated carrots. Correlations were found between sweet taste and the content of sucrose (r = 0.91, p < 0.005) and between the contents of various terpenes (particularly γ‐terpinene, limonene and caryophyllene) and terpene flavour, green flavour, aftertaste and bitter taste (r ≥ 0.72, p < 0.05). In the air‐stored carrots these off‐flavours seemed to be masked by a high sucrose content. © 2000 Society of Chemical Industry

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California bay oil. I. Constituents, odor properties

Cited by 51 publications

References 6 publications

Antifungal activity of essential oils evaluated by two different application techniques against rye bread spoilage fungi

Antifungal activity of essential oils evaluated by two different application techniques against rye bread spoilage fungi

Essential Oils for Pest Control in Agroecology

Sensory quality of ethylene-exposed carrots (Daucus carota L, cv ?Yukon?) related to the contents of 6-methoxymellein, terpenes and sugars

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