Editorial for the Special Issue, 'Chemistry of Essential Oils and Food Flavours'

Abstract

Essential oils have important functions in nature. In addition, they are used commercially as in areas such as flavours, fragrances and health-care products. Their properties present a challenge with respect to investigating their chemical composition, function, bioactivity, analysis and commercialization as val-ue-added products. Analytical techniques for the investigation of essential oil chemistry are continuously evolving. The sophistication, adulteration or imitation of natural products is becoming difficult to detect as the perpetrators also use modern techniques. Consequently, an understanding of the chemistry of essential oils that keeps abreast with the latest in instrumental and computational developments is paramount. Thus, the objective of this Special Issue is to broadcast some of the latest advances in essential oil discoveries with respect to oil chemistry, methodology, instrumentation, bio-activity, chemical ecology, biosynthesis and authentication especially in relation to foods. This Special Issue will be useful for all readers in terms of the novel information it provides on the chemistry of essential oils and food flavors.