Essential oils are mixtures obtained from parts of plants such as leaves, fruits, bark, roots, seeds and seeds by distillation or pressing methods. Essential oils, also called essential oils, are natural products with strong odor, which can easily crystallize in liquid form at room temperature. They are defined as oil because they do not mix with water, but they are different from oils, similar to oil.

The main compounds found in their structures are monoterpenes, terpenoids and sesquiterpenes. The compositions and amounts of essential oils vary entirely depending on the type of plant from which they are obtained, where they are obtained, the mode of production, the climatic conditions of the region in which they are grown and the geographical structure. The main component monoterpenes account for more than 90 percent of the essential oil content.

Plant species containing essential oils can be listed as parsley, chamomile, cruciferous, compoundaceae, cervaceae, honeybuckleaceae, lauraceae, myrtleeaceae, pineaceae, wheataceae, rosaceae, psoriasis and ginger.

Essential oils have antiseptic and antimicrobial properties. Essential oils are known to be effective against microorganisms, molds, yeasts, animal and plant viruses that spoil food. Essential oils from certain spices and herbs are a good alternative to unnatural preservatives used in the food industry due to this antimicrobial activity.

The antibiotic and antiseptic properties of essential oils are against bacteria, molds and yeasts. Essential oils with the most antiseptic properties are thyme, venison, cinnamon, lavender, eucalyptus and clove oils. The thymol compound in thyme oil is twenty times more antiseptic than phenol. Limonene and alpha-pinene compounds show antibacterial and antifungal effects.

The main components of essential oils in spices are determined within the scope of chemical food analyzes by authorized laboratories. During these studies, the standards published by local and foreign organizations are complied with. The standard is based on:

• TS EN ISO 6571 Spices, condiments and medicinal plants - Determination of essential oil content (hydrodistillation method)