**3. Final remarks**

Chemical compounds derived from natural sources such as reported essential oils have proven their effectiveness as antimicrobials. However, it is important to emphasize that the method of application of these essential oils or their components will depend on factors such as the food to be treated and the type of target microorganisms. In addition, the current challenge lies in their use to increase food safety without affecting the quality of the product, especially its sensory attributes. In this context, sensory analysis of foods treated with essential oils, or their components is scarce, and opens a field of research to further identify consumer preferences.
