Flavour and aroma of fresh basil are affected by temperature

Sweet basil (Ocimum basilicum L.) plants at the three-leaf-pair growth stage were grown in controlled environment rooms at 15 and 25 °C for 2 weeks. Analysis of volatiles from blended leaves by gas chromatography/mass spectrometry showed that the plants grown at 25 °C contained significantly more vo...

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Published in:Journal of the science of food and agriculture 2007-05, Vol.87 (7), p.1381-1385
Main Authors: Chang, X, Alderson, P.G, Hollowood, T.A, Hewson, L, Wright, C.J
Format: Article
Language:English
Subjects:
aroma
Aroma and flavouring agent industries
basil
Biological and medical sciences
Botany
Chromatography
essential oils
eugenol
Fat industries
flavor
Food industries
fresh herbs
Fundamental and applied biological sciences. Psychology
Herbs
Leaves
Mass spectrometry
Ocimum basilicum
odors
Oils & fats
Plant growth
sensory analysis
Temperature
terpenoids
volatile compounds
volatile oils
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cited_by cdi_FETCH-LOGICAL-c4859-942b1e55d2b55268fee90c4db855242bd3e2615360403425da18ff0e2bb4a1ae3
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container_end_page 1385
container_issue 7
container_start_page 1381
container_title Journal of the science of food and agriculture
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creator Chang, X
Alderson, P.G
Hollowood, T.A
Hewson, L
Wright, C.J
description Sweet basil (Ocimum basilicum L.) plants at the three-leaf-pair growth stage were grown in controlled environment rooms at 15 and 25 °C for 2 weeks. Analysis of volatiles from blended leaves by gas chromatography/mass spectrometry showed that the plants grown at 25 °C contained significantly more volatile oils than those grown at 15 °C. The total volatile oil content in fresh leaves was enhanced by 70%. Temperature also affected the composition of volatile oils. At 25 °C there was an accumulation of eugenol, which contributes to the characteristic taste of basil. Although there was no effect on the relative contents of linalool and 1,8-cineole, the absolute contents in fresh leaves were significantly different. Sensory analysis showed that 18 out of 21 trained sensory panellists perceived different intensities of volatile oils in fresh basil leaves from the two sources of plants. In addition, a simple consumer preference test conducted with basil users showed a significant preference for the stronger intensity (41 out of 64 consumers).
doi_str_mv 10.1002/jsfa.2869
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identifier ISSN: 0022-5142
ispartof Journal of the science of food and agriculture, 2007-05, Vol.87 (7), p.1381-1385
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source Wiley-Blackwell Read & Publish Collection
subjects aroma
Aroma and flavouring agent industries
basil
Biological and medical sciences
Botany
Chromatography
essential oils
eugenol
Fat industries
flavor
Food industries
fresh herbs
Fundamental and applied biological sciences. Psychology
Herbs
Leaves
Mass spectrometry
Ocimum basilicum
odors
Oils & fats
Plant growth
sensory analysis
Temperature
terpenoids
volatile compounds
volatile oils
title Flavour and aroma of fresh basil are affected by temperature
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