Relationship between sensory perceptions and volatile and phenolic compounds of fresh basil (Ocimum basilicum L.) evaluated by multivariate statistics DOI Creative Commons
Lara Brindisi,

Regina C. O'Brien,

Barbara Hayes

et al.

Journal of Food Science, Journal Year: 2025, Volume and Issue: 90(4)

Published: April 1, 2025

Abstract Sensory and phytochemical analyses were conducted on sweet basil ( Ocimum basilicum L.) to investigate the impact of volatile phenolic compounds aroma, taste, flavor by mouth. A trained panel evaluated seven accessions, including ‘Aroma 2’, ‘Nufar’, ‘CB19’, four breeding lines developed Rutgers for downy mildew resistance (DMR). The basils selected this study displayed unique sensory profiles that chemically characterized with 21 15 using GC/MS LC/MS, respectively. Principal component analysis revealed a two‐factor model. Factor 1 described cinnamon, floral, ginger, lemon, musty aromas, clustering eucalyptol many minor aromatic compounds. ‘Rutgers Thunderstruck‐DMR’ closely aligned these attributes. 2 an axis clove aroma/flavor bitter taste one end anise aroma/taste opposite end. Anise was associated methyl chavicol aroma/flavor. Eugenol several acids clustered near taste. However, not all contributed bitterness or astringency, suggesting diverse roles in perception. Passion DMR’, Obsession DMR’ clove/spicy/bitter pole 2, whereas ‘CB19’ oppositely anise/sweet pole. ‘Nufar’ Devotion occupied center plot as moderate their sensory/phytochemical profiles. In conclusion, reveals new varieties can be distinguished compared commercial cultivars. Further, inclusion led more precise descriptions varieties. Practical Application This research provides valuable insights into flavor, underlying phytochemistry fresh basil, which help improve its quality culinary use. scientists breeders use tools presented means selecting identify ‘off types’ enhance aroma

Language: Английский

Relationship between sensory perceptions and volatile and phenolic compounds of fresh basil (Ocimum basilicum L.) evaluated by multivariate statistics DOI Creative Commons
Lara Brindisi,

Regina C. O'Brien,

Barbara Hayes

et al.

Journal of Food Science, Journal Year: 2025, Volume and Issue: 90(4)

Published: April 1, 2025

Abstract Sensory and phytochemical analyses were conducted on sweet basil ( Ocimum basilicum L.) to investigate the impact of volatile phenolic compounds aroma, taste, flavor by mouth. A trained panel evaluated seven accessions, including ‘Aroma 2’, ‘Nufar’, ‘CB19’, four breeding lines developed Rutgers for downy mildew resistance (DMR). The basils selected this study displayed unique sensory profiles that chemically characterized with 21 15 using GC/MS LC/MS, respectively. Principal component analysis revealed a two‐factor model. Factor 1 described cinnamon, floral, ginger, lemon, musty aromas, clustering eucalyptol many minor aromatic compounds. ‘Rutgers Thunderstruck‐DMR’ closely aligned these attributes. 2 an axis clove aroma/flavor bitter taste one end anise aroma/taste opposite end. Anise was associated methyl chavicol aroma/flavor. Eugenol several acids clustered near taste. However, not all contributed bitterness or astringency, suggesting diverse roles in perception. Passion DMR’, Obsession DMR’ clove/spicy/bitter pole 2, whereas ‘CB19’ oppositely anise/sweet pole. ‘Nufar’ Devotion occupied center plot as moderate their sensory/phytochemical profiles. In conclusion, reveals new varieties can be distinguished compared commercial cultivars. Further, inclusion led more precise descriptions varieties. Practical Application This research provides valuable insights into flavor, underlying phytochemistry fresh basil, which help improve its quality culinary use. scientists breeders use tools presented means selecting identify ‘off types’ enhance aroma

Language: Английский

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