Sensory Characterisation of Sweet Basil Essential Oil

D’Antuono, Luigi Filippo; Elementi, Simona; Neri, Roberta; Sciannimanica, D.

doi:10.17660/actahortic.2007.741.12

Cited by 3 publications

(6 citation statements)

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“…In addition to variation in compound perceptibility, likability of compounds is an additional factor to consider in sensory analysis. To investigate the aroma acceptance of basil VOCs, researchers trained panelists to recognize linalool, 1,8 cineole, and eugenol by smelling progressively increasing concentrations of the standards ( D’Antuono et al, 2007 ). Panelists then smelled diluted essential oil extracts from 24 basil cultivars and evaluated the perceived intensity of the compounds and overall acceptance.…”

Section: Discussionmentioning

confidence: 99%

“…Although aroma acceptance varied greatly across cultivars, in general, high acceptance was not related to 1,8 cineole concentrations but correlated with high concentrations of linalool and low concentrations of eugenol. However, there were exceptions to this correlation, leading the authors to conclude that a balanced volatile concentration is needed for the greatest consumer acceptance ( D’Antuono et al, 2007 ). Although the ratios between compounds in our study were not as varied as the D’Antuono et al, 2007 study because of the use of one cultivar, “Nufar,” differing ratios of compounds did occur.…”

Section: Discussionmentioning

confidence: 99%

“…However, there were exceptions to this correlation, leading the authors to conclude that a balanced volatile concentration is needed for the greatest consumer acceptance ( D’Antuono et al, 2007 ). Although the ratios between compounds in our study were not as varied as the D’Antuono et al, 2007 study because of the use of one cultivar, “Nufar,” differing ratios of compounds did occur. In our study, the ratio (%) of 1,8 cineole:eugenol:linalool:methyl chavicol concentration for plants grown under 100 μmol ⋅ m –2 ⋅ s –1 was 18:21:3:58, whereas plants growing under 600 μmol ⋅ m –2 ⋅ s –1 had a lower proportion of methyl chavicol with ratios of 21:30:9:40.…”

Section: Discussionmentioning

confidence: 99%

“…Although researchers have investigated the influence of DLI on secondary metabolite accumulation, there are limited data on how these aroma and flavor profile changes affect consumer preference. Sensory analysis panels have been conducted to determine perceived differences in basil aroma due to radiation source, radiation quality, and temperature during production ( Chang et al, 2007 ; Seely, 2017 ); to determine perceived differences in drying methods ( Díaz-Maroto et al, 2004 ; Calín-Sánchez et al, 2012 ); and to characterize basil cultivars ( D’Antuono et al, 2007 ; de Costa et al, 2014 ; Bernhardt et al, 2015 ; Tangpao et al, 2018 ). Although some of these studies connect production practices with consumer preference, recommendations based on radiation intensity are needed.…”

Section: Introductionmentioning

confidence: 99%

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Leveraging Controlled-Environment Agriculture to Increase Key Basil Terpenoid and Phenylpropanoid Concentrations: The Effects of Radiation Intensity and CO2 Concentration on Consumer Preference

2021

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Altering the radiation intensity in controlled environments can influence volatile organic compound (VOC) biosynthetic pathways, including those of terpenoids and phenylpropanoids. In turn, the concentrations of these compounds can have a profound effect on flavor and sensory attributes. Because sweet basil (Ocimum basilicum) is a popular culinary herb, our objectives were to (1) determine the extent radiation intensity and carbon dioxide (CO2) concentration influence seedling terpenoid and phenylpropanoid concentrations; (2) determine if differences in phenylpropanoid and terpenoid concentrations influence consumer preference; and (3) characterize consumer preferences to better inform production and marketing strategies. “Nufar” sweet basil was grown with CO2 concentrations of 500 or 1,000 μmol ⋅ mol–1 under sole-source radiation intensities of 100, 200, 400, or 600 μmol ⋅ m–2 ⋅ s–1 with a 16 h photoperiod to create daily light integrals of 6, 12, 23, and 35 mol ⋅ m–2 ⋅ d–1. After 2 weeks, concentrations of the terpenoids 1,8 cineole and linalool and the phenylpropanoids eugenol and methyl chavicol were quantified, and consumer sensory panel evaluations were conducted to quantify preferences. Overall, increasing radiation intensity from 100 to 600 μmol ⋅ m–2 ⋅ s–1 increased 1,8 cineole, linalool, and eugenol concentrations 2. 4-, 8. 8-, and 3.3-fold, respectively, whereas CO2 concentration did not influence VOCs. Contrary to our hypothesis, increased VOC concentrations were not correlated with consumer preference. However, overall liking was correlated with aftertaste and flavor. The conclusion that consumer preference is dependent on flavor can be drawn. However, increasing VOC concentrations to increase flavor did not improve flavor preference. Many consumer sensory preference characteristics (favorable preference for aftertaste, bitterness/sweetness, color, flavor, overall liking, and texture) were correlated with basil grown under a radiation intensity of 200 μmol ⋅ m–2 ⋅ s–1. This led us to determine that consumers prefer to detect the characteristic basil flavor made up of 1,8 cineole, eugenol, and linalool, which was not as prevalent in basil grown under 100 μmol ⋅ m–2 ⋅ s–1, but too high in basil grown under 400 and 600 μmol ⋅ m–2 ⋅ s–1, which led to lower consumer preference.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Leveraging Controlled-Environment Agriculture to Increase Key Basil Terpenoid and Phenylpropanoid Concentrations: The Effects of Radiation Intensity and CO2 Concentration on Consumer Preference

2021

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“…The herb contains 0.04%-0.70%essential oil, with linalool, methyl chavicol (syn. estragole), 1, 8cineole, and eugenol as dominant compounds responsible for its specific aroma (Purushothaman et al, 2008;Tsasi et al, 2017;Liu et al, 2012;D'Antuono et al, 2007). Flavonoids, including quercetin and kaempferol glycosides, as well as phenolic acids with a predominance of caeic acid, are also present in basil herbs (D'Antuono et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Sweet Basil (Ocimum basilicum) Products as Medical Treatment of Human Diseases

Arshad Ullah

2023

JNFP

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Sweet basil is cultivated for production of essential oils, dry leaves as a culinary herb, condiment/spice or as an ornamental plant. It is used as an ingredient in Ocimum basilicum L. commonly called as Sweet Basil belongs to family Lamiaceace is native plant of Indo-Malayan region. It is called the “king of herbs” which contains plenty of phytochemicals with significant nutritional as well as antioxidant capabilities and health benefits. Sweet basil is cultivated for production of essential oils, dry leaves as a culinary herb, condiment/spice or as an ornamental plant. It is used as an ingredient in various dishes and food preparations, especially in the Mediterranean cuisine. The unique array of active constituents called flavonoids found in basil provides protection at cellular level. Orientin and vicenin are two water-soluble flavonoids that have been of particular interest in basil. Essential oil of basil, obtained from its leaves, has demonstrated the ability to inhibit several species of pathogenic bacteria that have become resistant to commonly used antibiotic drugs. Due to its antimicrobial, insecticidal activity and very pleasant aroma, basil essential oil is widely used in the food, pharmaceutical, cosmetic, and aromatherapy industries. In addition, now-a-days public prefers natural food additives hence naturally derived antimicrobial agents from basil have become more important in antimicrobial packaging as they present a perceived lower risk to consumers. Aromatic leaves and flowering parts of O. basilicum are traditionally used as stimulant and tonic agents used in folk remedies to treat various ailments such as poor digestion, stomach-ache, feverish illnesses, nausea, abdominal cramps, gastro-enteritis, migraine, insomnia, depression, gonorrhoea, dysentery, and chronic diarrhoea exhaustion. Externally, they have been applied for the treatment of acne, loss of smell, insect stings, snake bites, and skin infections. Rosmarinic acid (RA) is the most biologically active compound present in Basil. The extract of the herb is used in preventing cardiovascular diseases through improved diet and several antioxidant compounds it contains display a high antioxidant power. The extracts have been shown to display important effects at the cellular level, including a platelet antiaggregant property and inhibitory activity against HIV to decrease plasma lipid content. Some of the medicinal properties that basil has are that it can be used to cure coughs, headaches, abdominal aches, and kidney diseases. Basil oils have been classified into four chemotypes according to their chemical composition and geographical source. The European type, cultivated in Europe, USA, and Africa, is characterized by linalool and methyl chavicol as the major oil constituents. The Reunion type, located in the Comoros and Seychelles Islands, Africa, and Reunion Island, is characterized by a high concentration of methyl chavicol. Tropical type originated from India, Pakistan, Guatemala, Haiti, and Africa is rich in methyl cinnamate. Another basil chemotype, with eugenol as the main component, is common in North Africa, Russia, Eastern Europe, and parts of Asia. In addition to these, other basil oils have also been reported which contained various quantities of linalool, camphor, methyl chavicol, methyl cinnamate, and eugenol.

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Sweet Basil (Ocimum basilicum L.) Productivity and Raw Material Quality from Organic Cultivation

et al. 2019

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Sweet basil is one of the most important culinary herbs. Currently, its production is carried out mainly in accordance with conventional agriculture. However, its cultivation in organic systems seems to be better adjusted to consumer demands connected with the lack of pesticide residues in foods and their safety. In the present study, two methods of basil cultivation in organic farming system were applied, i.e., in the open air and under foil tunnels. During the experiment, in central European climatic conditions, it was possible to obtain four successive cuts of herb. The herb was subjected to chemical analysis, including determination of the content of essential oil, phenolic compounds, and chlorophylls. Gas chromatography coupled with mass spectrometry (GC–MS) and flame ionization detector (GC-FID) analysis of the essential oil was performed, whereas the fresh herb was subjected to sensory analysis. The cumulative mass of fresh herb was distinctly higher in the cultivation under foil tunnels (44.7 kg∙10 m−2) in comparison to the open field (24.7 kg∙10 m−2). The content of essential oil, flavonoids, and phenolic acids was also higher in the raw material collected from plants grown under foil tunnels (0.81, 0.36, and 0.78 g·100g−1 DW, respectively) than from the open field (0.48, 0.29, and 0.59g·100g−1 DW, respectively). In turn, the dominant compound of the essential oil, i.e., linalool, was present in higher amounts in the essential oil obtained from plants cultivated in the open field. The sensory and microbiological quality of herb was comparable for both methods of cultivation. The obtained results indicate that, in central European climatic conditions, it is possible to obtain good-quality yield of basil herb. However, for its better productivity, it seems that cultivation under foil tunnels is preferable.

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Sensory Characterisation of Sweet Basil Essential Oil

Cited by 3 publications

References 0 publications

Leveraging Controlled-Environment Agriculture to Increase Key Basil Terpenoid and Phenylpropanoid Concentrations: The Effects of Radiation Intensity and CO2 Concentration on Consumer Preference

Leveraging Controlled-Environment Agriculture to Increase Key Basil Terpenoid and Phenylpropanoid Concentrations: The Effects of Radiation Intensity and CO2 Concentration on Consumer Preference

Sweet Basil (Ocimum basilicum) Products as Medical Treatment of Human Diseases

Sweet Basil (Ocimum basilicum L.) Productivity and Raw Material Quality from Organic Cultivation

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