Isolation methods for essential oils in spiced bases

Abstract

The spice-base formulations have been broadly used in the food industry in the last years. In Cuba many products are elaborated with imported formulations and for that, there is a reason to duplicate these mixtures to diminish the production costs. At present time, there are many isolation methods for the essential oils, although there has not been defined a unique analytical procedure for the characterization of these spice-base formulations. To find an appropriate method that allows for isolating and quantitatively concentrating the essential oils in these solid mixtures, will facilitate the duplication of these formulations.