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Anise Myrtle (Syzygium anisatum) Oils

Sultanbawa, Yasmina (2016) Anise Myrtle (Syzygium anisatum) Oils. In: Essential Oils in Food Preservation, Flavor and Safety. Elsevier, pp. 215-219.

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Article Link(s): http://dx.doi.org/10.1016/B978-0-12-416641-7.00023...

Abstract

Syzygium anisatum (formerly Backhousia anisata and Anetholea anisata) is an Australian rainforest tree with leaves that produce an essential oil (EO) that has the characteristic aroma of aniseed. It is referred to as aniseed myrtle or anise myrtle in the trade and the fresh and dried leaves of this plant are used as a herb in culinary applications. The EO is extracted by steam distillation of the leaves and the major aromatic volatile compound is anethole. The EO has broad spectrum antimicrobial activity but is more effective against bacteria than fungi. Indigenous Australians have used anise myrtle for its medicinal values and in recent times it has been used as a flavoring agent by the food and beverage industry. This chapter covers the use of anise myrtle EO in food and agricultural applications, botanical aspects, and chemical composition.

Item Type:Book Section
Business groups:Crop and Food Science
Keywords:Anethole Anise myrtle (Syzygium anisatum) Antimicrobial Essential oil Flavoring agent Natural preservative
Subjects:Plant culture > Harvesting, curing, storage
Plant culture > Food crops
Plant culture > Field crops > Other field crops
Deposited On:30 May 2016 06:07
Last Modified:30 May 2016 06:07

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