**Author details**

Scarlette L. Recio-Cázares, Aurelio López-Malo and Enrique Palou\* Department of Chemical, Food, and Environmental Engineering, Universidad De Las Américas Puebla, Puebla, Mexico

\*Address all correspondence to: enrique.palou@udlap.mx

© 2022 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

*Methods of Application of Essential Oils in Foods and Their Effects on Sensory Attributes DOI: http://dx.doi.org/10.5772/intechopen.105162*
