The relationship between growth stages and aroma composition of lemon basil Ocimum citriodorum Vis.
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.
University of the West of England, Centre for Research in Biosciences, Frenchay Campus, Coldharbour Lane, Bristol BS16 1QY, UK. Electronic address: Huda.Al-Kateb@uwe.ac.uk.
Huda
H
Al-Kateb
University of Reading, Department of Food and Nutritional Sciences, Whiteknights, Reading RG6 6AP, UK.
Donald S
DS
Mottram
D035264:Flowers / Q000737:chemistry / Q000254:growth & development; D008401:Gas Chromatography-Mass Spectrometry; D015394:Molecular Structure; D031339:Ocimum / Q000737:chemistry* / Q000254:growth & development; D009812:Odorants / Q000032:analysis; D010936:Plant Extracts / Q000737:chemistry*; D018515:Plant Leaves / Q000737:chemistry / Q000254:growth & development; D055549:Volatile Organic Compounds / Q000737:chemistry*
D010936:Plant Extracts; D055549:Volatile Organic Compounds
Aroma composition; Growth stage; Lemon basil; Ocimum citriodorum Vis; SPME-GC/MS