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

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

Authors

Donald S. Mottram

Huda Al-Kateb huda.al-kateb@uwe.ac.uk

Mottram DONALD



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
Journal Food Chemistry
Print ISSN 0308-8146
Electronic ISSN 1873-7072
Publisher Elsevier
Peer Reviewed Not Peer Reviewed
Volume 152
Issue 1
Pages 440-446
APA6 Citation Mottram, D. S., Al-Kateb, H., & DONALD, M. (2014). The relationship between growth stages and aroma composition of lemon basil Ocimum citriodorum Vis. Food Chemistry, 152(1), 440-446. https://doi.org/10.1016/j.foodchem.2013.12.001
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
Publisher URL http://dx.doi.org/10.1016/j.foodchem.2013.12.001
Related Public URLs http://www.journals.elsevier.com/food-chemistry

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