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

Mottram, Donald S.; Al-Kateb, Huda; DONALD, Mottram

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.

• Journal Article Type: Article
• Publication Date: Jun 1, 2014
• Publicly Available Date: Jun 6, 2019
• Journal: Food Chemistry
• Print ISSN: 0308-8146
• Publisher: Elsevier
• Peer Reviewed: Not Peer Reviewed
• Volume: 152
• Issue: 1
• Pages: 440-446
• DOI: https://doi.org/10.1016/j.foodchem.2013.12.001
• Keywords: aroma composition, seasonal variation, growth pattern, lemon basil, ocmium basilicum var.citrodorum, aroma, SPME/GCMS
• Public URL: https://uwe-repository.worktribe.com/output/816404
• Publisher URL: http://dx.doi.org/10.1016/j.foodchem.2013.12.001
• Related Public URLs: http://www.journals.elsevier.com/food-chemistry