The relationship between growth stages and aroma composition of lemon basil Ocimum citriodorum Vis

Huda Al-Kateb, D. S. Mottram

Research output: Contribution to journalArticle

17 Citations (Scopus)

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.
Original languageEnglish
Pages (from-to)440-446
JournalFood Chemistry
Volume152
DOIs
Publication statusPublished - 7 Dec 2013

Bibliographical note

The full text is not available on the repository.

Keywords

  • Aroma composition
  • Growth stage
  • Lemon basil
  • Ocimum citriodorum Vis
  • SPME-GC/MS

Fingerprint Dive into the research topics of 'The relationship between growth stages and aroma composition of lemon basil Ocimum citriodorum Vis'. Together they form a unique fingerprint.

  • Cite this