The Impact of Hybridization on the Volatile and Sensorial Profile of<i>Ocimum basilicum</i>L.

Costa, Andréa Santos da; Arrigoni-Blank, Maria de Fátima; Silva, Maria Aparecida da; Alves, Mércia; Santos, Darlisson de Alexandria; Alves, Péricles Barreto; Blank, Arie Fitzgerald

doi:10.1155/2014/824594

Cited by 15 publications

(14 citation statements)

References 26 publications

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“…Using the MFA it is also possible to explore the roles of the essential oil components. Our results are in confidence with previous studies (Da Costa et al, 2014), that GC-MS and sensory analysis showed good correlations, and some sensory parameters can be described by the relevant chemical components.…”

Section: Discussionsupporting

confidence: 93%

“…vars/genotypes only minimal data is available (Da Costa et al, 2014). Therefore, our aim was to compare the semi-quantitative (relative % composition of essential oil) and qualitative parameters of aroma profiles of O. basilicum L. cultivars/genotypes by using GC-MS and sensory analysis.…”

Section: Nomentioning

confidence: 99%

“…Some papers have been published so far which explore the relationship between basil's sensory profile and essential oil components (Calín-Sánchez et al, 2012;Da Costa et al, 2014;Díaz Maroto et al, 2004). However, in case of O. basilicum L. culti- Table 1 Accessions of Ocimum basilicum stored at Soroksár.…”

Section: Introductionmentioning

confidence: 99%

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Comparison of different Ocimum basilicum L. gene bank accessions analyzed by GC–MS and sensory profile

Bernhardt

Sípos

Kókai

et al. 2015

Industrial Crops and Products

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Section: Discussionsupporting

confidence: 93%

Section: Nomentioning

confidence: 99%

See 1 more Smart Citation

Comparison of different Ocimum basilicum L. gene bank accessions analyzed by GC–MS and sensory profile

Bernhardt

Sípos

Kókai

et al. 2015

Industrial Crops and Products

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“…The essential oils can be classified in four chemotypes according to the main components: linalool-methyl chavicol, methyl chavicol, methyl cinnamate, and eugenol (Martins et al, 2010). There is variability of chemical composition since different chemotypes have been found in diverse regions of the world (Hassanpouraghdam et al, 2010), and they are classified according to their aroma in categories, such as sweet, lemon, cinnamon, camphor, anise, and cloves (Costa et al, 2014). The presence of essential oils with distinct constituents determines the specific aroma and flavor of basil and, consequently, its industrial potential.…”

Section: Introductionmentioning

confidence: 99%

Chemical characterization of the essential oil from leaves of basil genotypes cultivated in different seasons

Pinto¹,

Blank²,

Nogueira³

et al. 2019

Bol Latinoam Caribe Plant Med Aromat

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“…It also contained methyl cinnamate, which was not found in any other cultivar in the study (Klimankova et al, 2008). Santos da Costa et al (2014) discovered that genetic hybrids of multiple basil varieties produce new aromas, and in one case, the previously unobserved in basil aroma compound (E)-caryophyllene.…”

Section: Basilmentioning

confidence: 99%

Determining aroma differences among basil, parsley, and dill grown under varied supplemental light wavelengths using consumer sensory and flash gas chromatograph-electronic nose analyses

Seely¹

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Greenhouse herb producers may use artificial lighting to supplement the natural light available to their crops. High-pressure sodium (HPS) lights are the most common supplemental lighting systems employed in such operations, but light-emitting diode (LED) lighting is increasing in popularity because of its energy efficiency, customizability, and environmental friendliness. LED lights can be customized to emit specific proportions of light wavelengths, but many herb producers do not know how these "light recipes" affect their crops, specifically their crops' aroma. This research utilized consumer sensory difference panels and flash gas chromatograph-electronic nose (GC-EN) analysis to evaluate the aroma of fresh basil, parsley, and dill herbs after cultivation under one of three supplemental light treatments: HPS, LED with a high proportion of blue to red diodes (high blue LED), or LED with a low proportion of blue to red diodes (low blue LED). Consumer sensory panels using triangle difference tests found that consumers could not determine the difference between herbs grown under HPS and high blue LED. Preliminary work suggests a similar result for HPS and low blue LED, but further research is required to confirm this. GC-EN analysis revealed no significant chemical differences between lighting treatments among basil or parsley. Subtle chemical differences were uncovered in dill GC-EN data, especially when nonpolar and mid-polar column data were examined separately to prevent false correlation from multiple detections of a single compound. Consistent with literature findings, linear discriminant analysis of these data subsets revealed that multiple volatile compounds in dill are affected by the supplemental lighting wavelengths available to the herb. viii In the scope of this study, there appears to be no overall aroma difference between herbs grown under HPS light and those grown under LED light, but more research must be conducted to confirm and expand upon these findings. Future research including sensory preference tests, descriptive analyses, GC-olfactometry, and GC-MS studies will make research like this more practical for herb farmers. CHAPTER 2: LITERATURE REVIEW Conventional Herb Cultivation Herb cultivation is extremely varied; small farms and large-scale producers alike operate in the U.S. (Rogers, 2012). Herbs and other essential oil crops like lavender and lemongrass are widely grown outdoors in warm climates (Adam, 2005). For example, much of the country's fresh basil comes from California, Hawaii, Florida, or abroad (U.S. Department of Agriculture, 2016). Because of wide global commerce, herbs grown in greenhouses abroad could supply the entire U.S. herb market (Adam, 2005). But should it? Promoting the local production of herbs would supplement local farming economies and provide fresher, higher quality herbs to consumers. In the U.S., herbs are often grown as "a way to stabilize small farm ventures" (Miller, 1985). The same is true in greenhouse systems: growing herbs is an easy way to supplement ...

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The Impact of Hybridization on the Volatile and Sensorial Profile ofOcimum basilicumL.

Cited by 15 publications

References 26 publications

Comparison of different Ocimum basilicum L. gene bank accessions analyzed by GC–MS and sensory profile

Comparison of different Ocimum basilicum L. gene bank accessions analyzed by GC–MS and sensory profile

Chemical characterization of the essential oil from leaves of basil genotypes cultivated in different seasons

Determining aroma differences among basil, parsley, and dill grown under varied supplemental light wavelengths using consumer sensory and flash gas chromatograph-electronic nose analyses

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