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

Huda Al-Kateb, D. S. Mottram

Research output: Contribution to journal › Article

15 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

Fingerprint

citral
Ocimum
Ocimum basilicum
Flavors
odors
developmental stages
linalool
flowering
Growth
Chemical analysis
methyl chavicol
flavor
flowers
Tea
Antennas
tea
Ocimum africanum
leaves

Bibliographical note

The full text is not available on the repository.

Keywords

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

Cite this

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

Al-Kateb, H & Mottram, DS 2013, 'The relationship between growth stages and aroma composition of lemon basil Ocimum citriodorum Vis' Food Chemistry, vol. 152, pp. 440-446. https://doi.org/10.1016/j.foodchem.2013.12.001
Al-Kateb H, Mottram DS. The relationship between growth stages and aroma composition of lemon basil Ocimum citriodorum Vis. Food Chemistry. 2013 Dec 7;152:440-446. https://doi.org/10.1016/j.foodchem.2013.12.001
Al-Kateb, Huda ; Mottram, D. S. / The relationship between growth stages and aroma composition of lemon basil Ocimum citriodorum Vis. In: Food Chemistry. 2013 ; Vol. 152. pp. 440-446.
@article{d3bd8d6a647c4610aa1ec38bb11eece8,
title = "The relationship between growth stages and aroma composition of lemon basil Ocimum citriodorum Vis",
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 = "Aroma composition, Growth stage, Lemon basil, Ocimum citriodorum Vis, SPME-GC/MS",
author = "Huda Al-Kateb and Mottram, {D. S.}",
note = "The full text is not available on the repository.",
year = "2013",
month = "12",
day = "7",
doi = "10.1016/j.foodchem.2013.12.001",
language = "English",
volume = "152",
pages = "440--446",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

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 -

Access to Document