Few studies have linked sensory descriptions of the aroma profiles of fresh, sweet basil varieties with their volatile chemistry. Using a recently developed lexicon for fresh basil, a descriptive panel characterized the aroma profiles of seven basil varieties. Chemical analysis of fresh basil leaves was performed using GC‐MS headspace analysis. Analysis of variance probed for differences in the sensory attributes among varieties and principal component analysis (PCA) related the sensory profiles to volatile chemical composition. Three commercial specialty basils, “Queenette Thai” (QT), “Sweet‐Dani” (SD) lemon basil, and MC‐9 (cinnamon basil) had strong anise, lemon, and cinnamon‐like aromas, respectively. These basils were distinguished from breeding lines of traditional Italian sweet basils where SB‐22, CB‐1, and CB‐39 exhibited strong anise‐like aroma and SB‐17 had strong “general spice” aromas, characteristic of a warm spice blend. The PCA accounted for 58.7% of the variation in the data and characterized the samples in two dimensions: general spice—citrus and cinnamon‐like—anise. There was a strong correspondence between the sensory attributes and volatile chemical composition. SD associated with lemon aroma and citral content; QT, CB‐1, and CB‐39 associated with anise aroma and methyl chavicol; and MC‐9 associated with the cinnamon‐like aroma, methyl cinnamate. SB‐17 and SB‐22 associated with general spice aroma and were in close proximity to the spice‐like volatiles, 1,8 cineole, and eugenol, associated with clove aroma. We constructed precise sensory/chemical profiles for fresh basil aroma that can be used to guide breeding programs for variety improvement to meet consumer expectations or market demand. Practical Application Sweet basil aroma is due to a complex array of several aromatic volatile compounds. The presence, concentration, and the particular ratios in which these aroma compounds accumulate significantly impact the sensory attributes. Understanding aroma profiles for fresh basil have practical applications in product development, procurement, food preparation, ethnic cuisine, and processing. Plant genetics and breeding of aroma profiles can be used and incorporated in plant improvement programs.

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Malnutrition and food security continue to be major concerns in sub-Saharan Africa (SSA). In Western Kenya, it is estimated that the double burden of malnutrition impacts 19% of adults and 13–17% of households. One potential solution to help address the concern is increased consumption of nutrient-dense African Indigenous Vegetables (AIVs). The objectives of this study were to: (i) document current methods used for preparation and consumption of AIVs; (ii) identify barriers and facilitators of AIVs consumption and preparation; and (iii) identify a package of interventions to increase the consumption of AIVs to promote healthy diets. This study used qualitative data collected from 145 individual farmers (78 female and 67 male) in 14 focus group discussions (FGDs) using a semi-structured survey instrument. Most farmers reported that they prepared AIVs using the traditional method of boiling and/or pan-cooking with oil, tomato, and onion. However, there were large discrepancies between reported cooking times, with some as little as 1–5 min and others as long as 2 h. This is of importance as longer cooking times may decrease the overall nutritional quality of the final dish. In addition, there were seasonal differences in the reported barriers and facilitators relative to the preparation and consumption of AIVs implying that the barriers are situational and could be modified through context-specific interventions delivered seasonally to help mitigate such barriers. Key barriers were lack of availability and limited affordability, due to an increase cost, of AIVs during the dry season, poor taste and monotonous diets, and perceived negative health outcomes (e.g., ulcers, skin rashes). Key facilitators included availability and affordability during peak-season and particularly when self-produced, ease of preparation, and beneficial health attributes (e.g., build blood, contains vitamins and minerals). To promote healthy diets within at risk-populations in Western Kenya, the findings suggest several interventions to promote the preparation and consumption of AIVs. These include improved household production to subsequently improve affordability and availability of AIVs, improved cooking methods and recipes that excite the family members to consume these dishes with AIVs, and the promotion of the beneficial heath attributes of AIVs while actively dispelling any perceived negative health consequences of their consumption.

Hunger and food insecurity has worsened due to the COVID-19 pandemic. The types of food environments (e.g., natural/built) that people can access may improve household resilience to food-system shocks. This paper examines (1) urban and rural differences in the perceived influence of the COVID-19 pandemic on agricultural, livelihoods, food environment attributes, diets; and (2) whether access to different food environments was associated with food security. A two-part telephonic survey (COVID-19 Surveillance Community Action Network Food Systems Tool and Household Food Insecurity Access Scale) was conducted in Western Kenya (n = 173) and an informal settlement in Nairobi (n = 144) in January/February 2021. Limitations on the acquisition of farm inputs and movement restrictions had an adverse impact on agriculture and food sales. Urban residents reported a more significant impact on livelihoods (97% vs. 87%, p < 0.001), with day laborers being the most impacted. Rural respondents reported access to significantly more food environments and lower food insecurity. Multiple linear regression analysis revealed that younger respondents, ≤1 income source, had more difficulty acquiring food, decreased access to cultivated environments, and increased access to informal markets were predictors for higher food insecurity. These data indicate that access to specific types of food environments may improve household resilience.

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