**Abstract**

In recent years, demand for more natural products by consumers has stimulated the use of essential oils (EOs) by the food industry as additives, food supplements, insecticides, and sanitizers. Different methods of applying EOs in foods have been studied; however, an important factor for their industrial use is the effect of EOs on sensory attributes. So currently, research is mainly focused on methods that allow the incorporation of EOs in foods while ensuring consumer acceptance. Therefore, the aim of this work is to compare current literature reporting several methods of application of EOs and especially their effect on sensory attributes in different food systems.

**Keywords:** essential oils, application methods, natural preservatives, sensory attributes, food applications
