Extracción de seis aceites esenciales: hierba luisa, limón Meyer, menta piperita, flor de naranjo, Pelargonium graveolens y tomillo por arrastre de vapor y su aplicación en la gastronomía

Abstract

This intervention project provides information about the making of six essential oils through different extraction methods and temperatures to which they must expose such as: steam distillation to ebullition, steam distillation with ethyl alcohol, and steam distillation with ethyl alcohol with products in maceration. This project also presents information about the organoleptic properties of the lemon grass, Meyer lemon, peppermint, orange blossom, Pelargonium graveolens (geranium), and thyme which are the products that were used to create the essential oils. A menu that consisted of fifteen dishes including entrees, main dishes, desserts, alcoholic and non-alcoholic drinks was presented. Different essential oils of each one of the distillation methods were used in these dishes; creating in this way a new alternative in the preparation of food and beverages that includes the use of esential oils in the gastronomy.