Essential oils from unconventional food plants (Murraya spp., Ocimum spp., Piper spp.) as alternative food flavorings

In this analysis, literary sources and patents addressing the use of essential oils from various aromatic species were compared. The objective was to evaluate the potential of these essential oils in research focused on the production of foods with beneficial properties for conservation. Plant species from the genera Murraya spp., Piper spp., and Ocimum spp. were considered, which have compounds such as linalool, limonene, geranyl acetate, linalyl acetate, and eugenol, all approved for use in food. The investigated patents were classified into preservatives (17.64 %) and flavorings (52.94 %), based on the 17 patents selected for the research. Publications from the past ten years were also analyzed to determine the chemical composition of the essential oils and their applications as flavorings. Additionally, the beneficial properties of these oils, such as antioxidants and antimicrobials, were considered in order to offer natural alternatives to conventional flavorings and preservatives.