Inanoglu, SumeyyeGoksen, GuldenNayik, Gulzar AhmadMozaffari Nejad, Amir Sasan2025-03-172025-03-172023978-032391740-7978-032397235-2https://doi.org/10.1016/B978-0-323-91740-7.00019-0https://hdl.handle.net/20.500.13099/1350Essential oils are concentrated extracts of various plants that contain their original flavor and aroma. They can be extracted using a variety of methods, including mechanical or distillation processes. It is well established that the presence of diverse aromatic components imparts a distinct flavor to essential oil. This chapter discusses essential oils derived from the Lamiaceae family, such as rosemary, thyme, mint, and basil, in detail, including their chemical composition, the presence of various volatile and non-volatile components responsible for imparting characteristic flavor, and the various health benefits associated with essential oils. It discusses several efficient and effective techniques for extracting essential oils, including steam distillation, hydro-distillation, microwave-assisted hydro-distillation, and supercritical CO2 extraction. Finally, the chapters discuss the safety, toxicity, and regulation of essential oils, including appropriate dosage limits and an explanation of the various health issues associated with excessive essential oil consumption. The essential oil can be utilized in a variety of pharmaceutical, agro-food, and non-food applications, and it is claimed that maintaining proper storage conditions extends their shelf life. © 2023 Elsevier Inc. All rights reserved.eninfo:eu-repo/semantics/closedAccessBasilEssential oilsLamiaceaeMintRosemaryThymeBook Part10.1016/B978-0-323-91740-7.00019-03093242-s2.0-85158983542N/A