ABSTRACT
An essential oil (EO) is internationally dened as the product obtained by hydro-, steam-, or drydistillation of a plant or of some of its parts, or by a suitable mechanical process without heating, as in the case of Citrus fruits (AFNOR, 1998; Council of Europe, 2010). Vacuum distillation; solvent extraction combined ofine with distillation; simultaneous distillation extraction; supercritical uid extraction; microwave-assisted extraction and hydro-distillation; and static, dynamic, and high concentration capacity headspace sampling are other techniques used for extracting the volatile fraction from aromatic plants, although the products of these processes cannot be termed EOs (Faleiro and Miguel, 2013).
