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Effects of scents on airborne microbes, part I: thymol, eugenol, trans ‐cinnamaldehyde and linalool
Author(s) -
Krist Sabine,
Halwachs Lydia,
Sallaberger Georg,
Buchbauer Gerhard
Publication year - 2006
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.1750
Subject(s) - chemistry , thymol , eugenol , linalool , cinnamaldehyde , food science , aroma , methyl eugenol , essential oil , botany , organic chemistry , biology , pest analysis , tephritidae , catalysis
Abstract Four aroma chemicals, thymol, eugenol, trans ‐cinnamaldehyde and linalool, were tested for their influence on total microbial count (bacteria, yeasts and moulds) in air. After determining both the total microbial count (TC) and the total count of yeasts and moulds (YM) of airborne microbes in a selected testing room, using a RCS Air Sampler, each of the aroma chemicals was vapourized in four different concentrations, 5, 2.5, 1.5 and 0.5 mg/m 3 . After a residence time of 15 min, the germ count in the testing room was measured again, using the air sampler. Each tested substance in any concentration showed a reduction of total microbial count as well as a reduction of total count of yeasts and moulds in the air and thus contributes to abating infection hazard for humans. The most effective concentrations for each substance were as follows. For total microbial count reduction: thymol, 1.5 mg/m 3 (69.50% reduction); eugenol, 1.5 mg/m 3 (69.40% reduction); trans ‐cinnamaldehyde, 1.5 mg/m 3 (65.93% reduction); and linalool, 2.5 mg/m 3 (69.92% reduction). For total count reduction of yeasts and moulds: thymol, 0.5 mg/m 3 (50.60%); eugenol, 1.5 mg/m 3 (58.31%); trans ‐cinnamaldehyde, 2.5 mg/m 3 (46.19%); and linalool, 1.5 mg/m 3 (50.25%). Copyright © 2006 John Wiley & Sons, Ltd.