Volatiles Emitted by Three Genovese Basil Cultivars in Different Growing Systems and Successive Harvests

The Genovese basil (Ocimum basilicum L.) is the essential ingredient in pesto sauce, and it has always had ample use in Mediterranean gastronomy. This horticultural type of basil is grown in the open field and harvested more than once during its cultivation cycle, but in recent decades it is increasingly grown using alternative cultivation methods (e.g., soilless cultivation) that guarantee higher and more uniform production. The dataset presented in this contribution refers to the analysis of the aroma profile by solid-phase microextraction and gas chromatography coupled with a mass spectrometer, of three different cultivars of Genovese basil (Aroma 2, Eleonora, and Italiano Classico) grown in the open field or floating raft system in two successive harvests. The data are a record of the variability of volatile organic compounds due to key agronomic factors, such as the genotype, the cultivation method, and the cut. They may be of interest for those concerned about the impact of different technical factors on the aroma and flavor of basil plants. Dataset: https://www.mdpi.com/article/10.3390/data8020033/s1. Dataset License: CC BY-NC-ND.

Automated summary

This article analyzes the aroma profile of three different cultivars of Genovese basil grown in the open field or floating raft system during two successive harvests using solid-phase microextraction and gas chromatography coupled with a mass spectrometer. The research shows that agronomic factors such as cultivation method, genotype, and harvesting method have a significant impact on the aroma and flavor of basil plants.