Abstract
Original language | English |
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Pages (from-to) | 440-446 |
Journal | Food Chemistry |
Volume | 152 |
DOIs | |
Publication status | Published - 7 Dec 2013 |
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Bibliographical note
The full text is not available on the repository.Keywords
- Aroma composition
- Growth stage
- Lemon basil
- Ocimum citriodorum Vis
- SPME-GC/MS
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The relationship between growth stages and aroma composition of lemon basil Ocimum citriodorum Vis. / Al-Kateb, Huda; Mottram, D. S.
In: Food Chemistry, Vol. 152, 07.12.2013, p. 440-446.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - The relationship between growth stages and aroma composition of lemon basil Ocimum citriodorum Vis
AU - Al-Kateb, Huda
AU - Mottram, D. S.
N1 - The full text is not available on the repository.
PY - 2013/12/7
Y1 - 2013/12/7
N2 - 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.
AB - 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.
KW - Aroma composition
KW - Growth stage
KW - Lemon basil
KW - Ocimum citriodorum Vis
KW - SPME-GC/MS
U2 - 10.1016/j.foodchem.2013.12.001
DO - 10.1016/j.foodchem.2013.12.001
M3 - Article
VL - 152
SP - 440
EP - 446
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
ER -