USING OF LAVENDER EXTRACTS AND PLANTS IN VEGETABLE OILS AND CONFECTIONERY PRODUCTS

Gratziela Victoria Bahaciu, Şt. Alixandru, Carmen Georgeta Nicolae, Nela Dragomir

Abstract
    The present paper was focused on the investigation of using lavender, essential oil or plant, as a flavouring for sunflower and olive oils on one hand and on its use in a special innovative cake on the other hand. The sensory evaluation of the vegetable oils was made using sensorial analysis and it was concluded that in the case of sunflower oil, the flavour was better when using essential oil lavender extract; in case of olive oil, there was an incongruity of tastes and aroma (both of them being too strong). The cake analysis was done by a special jury during a student contest and received 34,6 points of 40 maximum and obtaining the second place.

Key words: confectionery, essential oils, lavender extract