| Title: | The relationship between growth stages and aroma composition of lemon basil Ocimum citriodorum Vis |
| Address: | "University of the West of England, Centre for Research in Biosciences, Frenchay Campus, Coldharbour Lane, Bristol BS16 1QY, UK. Electronic address: Huda.Al-Kateb@uwe.ac.uk. University of Reading, Department of Food and Nutritional Sciences, Whiteknights, Reading RG6 6AP, UK" |
| DOI: | 10.1016/j.foodchem.2013.12.001 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Volatiles from infusions of lemon basil Ocimum citriodorum Vis were evaluated by SPME-GC/MS. Citral, linalool and estragole were the major constituents. Citral, the major contributor to the lemony flavour, was significantly higher in post-flowering (79%) and full-flowering (65%), it was reduced to 42% at pre-flowering. Linalool was consistent throughout the growth cycle (2-3%). Estragole was higher in pre-flowering representing 15% of the total volatiles present. Linalool levels dropped sharply during the full-flowering and post-flowering stages to 2% and 0.4%, respectively. Volatiles from different parts of lemon basil were evaluated to determine the parts that influence the flavour. The percentage composition of citral for leaves and flowers was 64.5% and 58% for the branches. Linalool was much higher in flowers (13%), followed by 11% in branches and 3% in leaves. The flavour attributes of lemon basil infusions can be improved by incorporating aerial branches and flowers in the tea" |
| Keywords: | Flowers/chemistry/growth & development Gas Chromatography-Mass Spectrometry Molecular Structure Ocimum/*chemistry/growth & development Odorants/analysis Plant Extracts/*chemistry Plant Leaves/chemistry/growth & development Volatile Organic Compounds/*chem; |
| Notes: | "MedlineAl-Kateb, Huda Mottram, Donald S eng England 2014/01/22 Food Chem. 2014; 152:440-6. doi: 10.1016/j.foodchem.2013.12.001. Epub 2013 Dec 7" |
