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

Assessing the virucidal activity of essential oils against feline calicivirus, a non-enveloped virus used as surrogate of norovirus

“…The application of EOs in food production could trigger deterioration and changes in organoleptic characteristics. Accordingly, it is preferable not to exceed with EOs concentrations due to the negative impacts of sharp and strong aroma not appreciated by consumers [ 44 , 45 ].…”