期刊
FOOD CHEMISTRY
卷 152, 期 -, 页码 440-446出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.12.001
关键词
Aroma composition; Growth stage; Lemon basil; Ocimum citriodorum Vis; SPME-GC/MS
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. (C) 2013 Elsevier Ltd. All rights reserved.
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