Essential oils starting with letter A - major compounds, flavor descriptors, and potential applications
Essential oils starting with letter A with major compounds, flavor descriptors, and potential applications have been compiled below.
Aeollanthus suaveolens leaf oil — Major Compounds: Linalool, Caryophyllene, Methyl chavicol; Flavor Descriptors: Sweet herbal, lightly floral, minty; Applications: Herbal teas, savory seasonings, confectionery, beverages
Aframomum angustifolium leaf oil — Major Compounds: 1,8-Cineole, Limonene, β-Pinene; Flavor Descriptors: Spicy, fresh, citrusy-herbal; Applications: Savory spice blends, beverages, sauces, confectionery
Ajowan seed oil — Major Compounds: Thymol, γ-Terpinene, p-Cymene; Flavor Descriptors: Warm, pungent, peppery; Applications: Savory foods, pickling, bakery, herbal teas
Ajowan seed oil CO₂ extract — Major Compounds: Thymol (high), γ-Terpinene, p-Cymene; Flavor Descriptors: Stronger, pungent, spicy; Applications: Precision flavor formulation, functional beverages, spice extracts
Alfalfa oil — Major Compounds: Hexanal, Nonanal, Esters; Flavor Descriptors: Mild green, vegetal, slightly sweet; Applications: Green flavor accents, herbal blends, bakery, soups
Allium sativum oil (Egypt) — Major Compounds: Diallyl disulfide, Diallyl trisulfide, Allicin; Flavor Descriptors: Pungent, savory, sulfurous; Applications: Savory seasonings, sauces, soups, dips, meat flavoring
Allium tuberosum oil — Major Compounds: S-alk(en)yl cysteine derivatives, Diallyl disulfide; Flavor Descriptors: Mild garlic-like, oniony, herbaceous; Applications: Asian cuisine, pickling, seasoning blends, bakery
Allium ursinum oil — Major Compounds: Allicin derivatives, Sulfur volatiles, Diallyl sulfides; Flavor Descriptors: Fresh garlic, herbaceous, green; Applications: Savory foods, pesto, soups, sauces, infused oils
Allspice berry oil — Major Compounds: Eugenol, Methyl eugenol, Caryophyllene, Myrcene; Flavor Descriptors: Warm, sweet-spicy, clove-like; Applications: Bakery, confectionery, beverages, sauces
Allspice berry oil CO₂ extract — Major Compounds: Eugenol (concentrated), Methyl eugenol, Caryophyllene; Flavor Descriptors: Strong, clean, warm-spicy; Applications: Precision flavoring, high-end confectionery, bitters, syrups
Allspice leaf oil — Major Compounds: Eugenol, Methyl eugenol, Caryophyllene, Pinene; Flavor Descriptors: Fresh, green-spicy, herbal-clove; Applications: Savory sauces, pickling, beverages, light allspice note
Allspice oil — Major Compounds: Eugenol, Methyl eugenol, Caryophyllene, Myrcene; Flavor Descriptors: Warm, sweet-spicy, clove-like; Applications: Bakery, confectionery, beverages, syrups
Bitter almond oil — Major Compounds: Benzaldehyde, Amygdalin (trace), minor aromatics; Flavor Descriptors: Almond, marzipan-like, sweet, nutty; Applications: Confectionery, bakery, beverages, ice cream
Bitter almond oil replacer — Major Compounds: Benzaldehyde derivatives; Flavor Descriptors: Almond, sweet, nutty; Applications: Confectionery, bakery, ice cream, beverages, cyanide-free
Alpinia galanga oil — Major Compounds: 1,8-Cineole, Methyl cinnamate, α-Pinene, β-Pinene; Flavor Descriptors: Spicy, peppery, citrus-ginger, warm; Applications: Savory spice blends, beverages, bakery, herbal teas
Alpinia galanga rhizome oil CO₂ extract — Major Compounds: 1,8-Cineole, Methyl cinnamate, α-Pinene, β-Pinene; Flavor Descriptors: Spicy, warm, citrusy-ginger; Applications: Savory blends, exotic bakery, herbal teas, beverages
Alpinia uraiensis leaf oil — Major Compounds: α-Pinene, β-Pinene, Limonene, Camphor; Flavor Descriptors: Fresh, green, herbaceous; Applications: Teas, beverages, savory sauces, confectionery
Ambrette seed oil — Major Compounds: Ambrettolide, Isoambrettolide, Minor terpenes; Flavor Descriptors: Sweet, musky, fruity, floral; Applications: High-end confectionery, beverages, syrups, chewing gums
Ambrette seed oil CO₂ extract — Major Compounds: Ambrettolide (concentrated), Isoambrettolide; Flavor Descriptors: Strong musky-sweet, fruity-floral; Applications: Precision confectionery, syrups, beverages, culinary accent
Amyris bark oil — Major Compounds: Valencene, Eremophilene, Caryophyllene; Flavor Descriptors: Woody, slightly sweet, balsamic; Applications: Beverages, confectionery, bakery, herbal blends
Amyris wood oil — Major Compounds: Valencene, Eremophilene, Caryophyllene; Flavor Descriptors: Woody, warm, balsamic; Applications: Beverages, syrups, bakery, herbal blends
Anethum graveolens herb oil — Major Compounds: Carvone, Limonene, Myristicin; Flavor Descriptors: Herbaceous, fresh, dill-like; Applications: Pickling, soups, dressings, baked goods, teas
Angelica archangelica root oil CO₂ extract — Major Compounds: α-Pinene, β-Pinene, Limonene, Bornyl acetate; Flavor Descriptors: Earthy, herbaceous, woody-spicy; Applications: Liqueurs, bakery, teas, savory sauces
Angelica leaf oil — Major Compounds: α-Pinene, β-Pinene, Limonene, Myrcene; Flavor Descriptors: Green, herbaceous, slightly sweet; Applications: Teas, beverages, sauces, confectionery
Angelica oil — Major Compounds: α-Pinene, β-Pinene, Limonene, Myrcene, Terpenoids; Flavor Descriptors: Earthy, herbaceous, woody, subtly sweet; Applications: Bitters, liqueurs, bakery, savory blends
Angelica root oil (general) — Major Compounds: α-Pinene, β-Pinene, Limonene, Bornyl acetate; Flavor Descriptors: Earthy, woody, herbaceous; Applications: Bitters, herbal liqueurs, bakery, teas
Angelica seed oil — Major Compounds: Limonene, β-Pinene, Myrcene; Flavor Descriptors: Sweet, slightly green, herbaceous; Applications: Liqueurs, confectionery, bakery, beverages
Angelica stem oil — Major Compounds: α-Pinene, β-Pinene, Limonene; Flavor Descriptors: Fresh green, slightly woody, herbaceous; Applications: Teas, sauces, confectionery, botanical beverages
Angostura bark oil — Major Compounds: Alkaloids (bitter), Caryophyllene; Flavor Descriptors: Bitter, warm, spicy, aromatic; Applications: Bitters, cocktails, culinary bitter notes, syrups
Anise oil / Anise seed oil / Star anise oil — Major Compounds: Trans-anethole (~80-90%), Estragole; Flavor Descriptors: Sweet, licorice-like, warm, aromatic; Applications: Baked goods, liqueurs, confectionery, teas
Asparagus root oil — Major Compounds: Sulfur compounds, S-methyl cysteine derivatives, terpenes; Flavor Descriptors: Green, slightly bitter, vegetal, earthy; Applications: Soups, sauces, herbal beverages, savory blends
Atalantia oil (leaf/fruit) — Major Compounds: Limonene, Myrcene, β-Pinene, Citral; Flavor Descriptors: Citrusy, fresh, slightly bitter, green; Applications: Beverages, confectionery, bakery, teas
Atriplex leaf oil — Major Compounds: α-Pinene, β-Pinene, aldehydes; Flavor Descriptors: Green, herbaceous, slightly salty; Applications: Savory blends, seafood sauces, herbal beverages, confectionery
Avocado leaf oil — Major Compounds: Linalool, Estragole, α-Pinene; Flavor Descriptors: Fresh, herbaceous, slightly sweet, green; Applications: Teas, sauces, confectionery, beverages
Avocado seed oil (CO₂ extract / fraction) — Major Compounds: Fatty acids, phenolics, terpenes; Flavor Descriptors: Mild, nutty, slightly green; Applications: Confectionery, bakery, beverages, sauces
Avocado leaf CO₂ extract — Major Compounds: Linalool, Estragole, α-Pinene, β-Pinene; Flavor Descriptors: Fresh, herbaceous, slightly sweet, green; Applications: Teas, savory sauces, confectionery, beverages
Avocado fruit oil — Major Compounds: Fatty acids, minor terpenes, aldehydes; Flavor Descriptors: Mild, nutty, buttery, slightly green; Applications: Bakery, confectionery, beverages, sauces
Avocado seed CO₂ extract — Major Compounds: Fatty acids, phenolics, minor terpenes; Flavor Descriptors: Nutty, smooth, earthy, mild green; Applications: Confectionery, bakery, beverages, savory blends
Averrhoa bilimbi leaf oil — Major Compounds: Limonene, β-Pinene, α-Pinene, aldehydes; Flavor Descriptors: Citrusy, green, slightly tart, fresh; Applications: Beverages, syrups, sauces, teas
Averrhoa bilimbi fruit oil — Major Compounds: Limonene, Citral, β-Pinene, esters; Flavor Descriptors: Tart, citrusy, fruity, fresh; Applications: Beverages, confectionery, bakery, syrups, teas
Azadirachta indica (Neem) leaf oil — Major Compounds: Nimbin, Nimbidin, minor terpenes; Flavor Descriptors: Bitter, green, herbal, slightly pungent; Applications: Herbal beverages, functional syrups, savory blends, specialty confectionery
Azadirachta indica seed oil — Major Compounds: Fatty acids, Limonoids, minor aromatics; Flavor Descriptors: Nutty, green-bitter, earthy; Applications: Confectionery, bakery, herbal beverages, savory sauces
Azadirachta indica flower oil — Major Compounds: Linalool, Farnesol, minor terpenes; Flavor Descriptors: Sweet, floral, herbaceous, soft; Applications: Teas, confectionery, beverages, bakery
Aztec marigold oil (Tagetes minuta) — Major Compounds: Thiophenes, Myrcene, Limonene; Flavor Descriptors: Spicy, herbal, green, slightly pungent; Applications: Savory blends, teas, confectionery, beverages
Aztec marigold leaf oil (Tagetes minuta) — Major Compounds: Thiophenes, α-Pinene, β-Pinene, Myrcene; Flavor Descriptors: Green, herbal, slightly pungent, fresh-spicy; Applications: Teas, savory sauces, specialty confections, syrups
Acorus calamus leaf oil — Major Compounds: β-Asarone, α-Asarone, minor terpenes; Flavor Descriptors: Sweet-spicy, woody, earthy, warm; Applications: Confectionery, bakery, herbal teas, liqueurs
Acorus calamus rhizome oil — Major Compounds: β-Asarone, α-Asarone, Eugenol, sesquiterpenes; Flavor Descriptors: Warm, spicy, earthy, slightly bitter, woody; Applications: Bakery, confectionery, herbal liqueurs, teas, savory sauces
Achillea millefolium flower oil — Major Compounds: Chamazulene, α-Pinene, β-Caryophyllene; Flavor Descriptors: Floral, slightly bitter, herbaceous, green; Applications: Herbal teas, confectionery, beverages, syrups
Achillea millefolium herb oil CO₂ extract — Major Compounds: Chamazulene (concentrated), α-Pinene, β-Caryophyllene; Flavor Descriptors: Herbaceous, slightly bitter, floral-green; Applications: Herbal teas, botanical beverages, confectionery, savory sauces
Acacia farnesiana flower oil — Major Compounds: Farnesol, Nerolidol, Linalool; Flavor Descriptors: Sweet floral, honey-like, soft, powdery; Applications: Confectionery, syrups, bakery, teas
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