title: Influence of water stress and storage time on preservation of the fresh volatile profile of three basil genotypes.
abstract: The main goal of the present study was to describe the volatile profile of three different basil genotypes (Genovese and Green and Purple Iranian), and the impact that water stress (75% and 50% field capacity) and storage time (up to 7days) have under mild refrigerated conditions. The chromatographic profile pointed to three different chemotypes: linalool/eugenol, neral/geranial, and estragol, for Genovese, Green, and Purple genotypes, respectively. Water stress depleted the volatile profile of these three landraces, due to a reduction in the absolute concentrations of some of the components related to fresh aroma (linalool, nerol, geraniol and eugenol). The stability of the basil volatile profile during storage varied depending on the water stress that had been applied. Concentration reductions of close to 50% were quantified for most of the components identified in the Purple genotype.
authors.affiliation: Murcia Institute of Agri-Food Research and Development (IMIDA), c/Mayor s/n, 30150 La Alberca, Murcia, Spain. Electronic address: mariaj.jordan@carm.es.
authors.forename: María J
authors.initials: MJ
authors.lastname: Jordán
authors.affiliation: Murcia Institute of Agri-Food Research and Development (IMIDA), c/Mayor s/n, 30150 La Alberca, Murcia, Spain.
authors.forename: María
authors.initials: M
authors.lastname: Quílez
authors.affiliation: Research Group on Quality, Safety and Bioactivity of Plant Foods, Food Science and Technology Department, CEBAS-CSIC, Espinardo, Spain.
authors.forename: María C
authors.initials: MC
authors.lastname: Luna
authors.affiliation: Research Group on Quality, Safety and Bioactivity of Plant Foods, Food Science and Technology Department, CEBAS-CSIC, Espinardo, Spain; Department of Horticultural Sciences, University College of Agriculture and Natural Resources, University of Tehran, Iran.
authors.forename: Farzaneh
authors.initials: F
authors.lastname: Bekhradi
authors.affiliation: Murcia Institute of Agri-Food Research and Development (IMIDA), c/Mayor s/n, 30150 La Alberca, Murcia, Spain.
authors.forename: José A
authors.initials: JA
authors.lastname: Sotomayor
authors.affiliation: Vegetal Biology Department (Botany), University of Murcia, Campus de Espinardo s/n, E-30100 Murcia, Spain.
authors.forename: Pedro
authors.initials: P
authors.lastname: Sánchez-Gómez
authors.affiliation: Research Group on Quality, Safety and Bioactivity of Plant Foods, Food Science and Technology Department, CEBAS-CSIC, Espinardo, Spain.
authors.forename: María I
authors.initials: MI
authors.lastname: Gil
mesh_terms: D000080462:Acyclic Monoterpenes; D000081248:Allylbenzene Derivatives; D000840:Anisoles / Q000032:analysis; D003890:Desiccation; D005054:Eugenol / Q000032:analysis; D005504:Food Analysis; D005511:Food Handling; D005519:Food Preservation; D063427:Food Quality; D061353:Food Storage; D005838:Genotype; D007492:Iran; D039821:Monoterpenes / Q000032:analysis; D018649:Ocimum basilicum / Q000737:chemistry* / Q000145:classification; D013729:Terpenes / Q000032:analysis; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D000080462:Acyclic Monoterpenes; D000081248:Allylbenzene Derivatives; D000840:Anisoles; D039821:Monoterpenes; D013729:Terpenes; D055549:Volatile Organic Compounds; D005054:Eugenol; C007633:estragole; C018584:linalool; C007836:geraniol; C007076:citral
keywords: Basil (Ocimum basilicum L.); Storage time; Volatile profile; Water stress