摘要：A study was conducted to determine the effect of citrus peel essential oils on the microbial growth and sensory characteristics of bread. Citrus peel essential oils extracted by cold expression from malta ( Citrus sinensis ) and mossumbi ( Citrus sinensis ) were applied in different forms (treatments) separately. The essential oils significantly affected sensory characteristics such as symmetry of form, character of crust, colour of crumb, colour of crust, taste, texture, aroma and grain of bread. They also inhibited and delayed the microbial growth in the bread. Maximum inhibitory effect was achieved against molds and bacteria by spraying the malta peel essential oil on bread.
