@article { , 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. © 2013 Elsevier Ltd. All rights reserved.}, doi = {10.1016/j.foodchem.2013.12.001}, eissn = {1873-7072}, issn = {0308-8146}, issue = {1}, journal = {Food Chemistry}, pages = {440-446}, publicationstatus = {Published}, publisher = {Elsevier}, url = {https://uwe-repository.worktribe.com/output/816404}, volume = {152}, keyword = {Centre for Research in Biosciences, aroma composition, seasonal variation, growth pattern, lemon basil, ocmium basilicum var.citrodorum, aroma, SPME/GCMS}, year = {2014}, author = {Mottram, Donald S. and Al-Kateb, Huda and DONALD, Mottram} }