Next Article in Journal
Testing the Sensitivity of Potential Panelists for Wine Taint Compounds Using a Simplified Sensory Strategy
Previous Article in Journal
Effect of Artificial LED Light and Far Infrared Irradiation on Phenolic Compound, Isoflavones and Antioxidant Capacity in Soybean (Glycine max L.) Sprout
Article Menu

Export Article

Open AccessArticle
Foods 2018, 7(11), 175; https://doi.org/10.3390/foods7110175

Aromatic Profiles of Essential Oils from Five Commonly Used Thai Basils

1
Major of Biotechnology, the Graduate School of Chiang Mai University, Chiang Mai 50200, Thailand
2
Plant Bioactive Compound Laboratory (BAC), Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
3
Department of Horticulture, National Ilan University, Yilan City, Yilan County 260, Taiwan
*
Author to whom correspondence should be addressed.
Received: 18 September 2018 / Revised: 22 October 2018 / Accepted: 23 October 2018 / Published: 24 October 2018
(This article belongs to the Special Issue Analysis of Food Aroma)
Full-Text   |   PDF [8787 KB, uploaded 24 October 2018]   |  

Abstract

The research objectives of this study are to analyse the volatile compositions of different basil types available in Thai markets and to descriptively determine their aromatic qualities. Essential oils were hydro-distillated from fresh leaves of two Holy basil (Ocimum sanctum) varieties namely, white and red and other basil species, including Tree basil (O. gratissimum), Thai basil (O. basilicum var. thyrsiflorum), and Lemon basil (O. citriodorum). Oil physiochemical characteristics and volatile chromatograms from Gas ChromatographyMass Spectrometry (GC-MS) were used to qualitatively and quantitatively describe the chemical compositions. Estragole, eugenol, and methyl eugenol were among the major volatiles found in the essential oils of these basil types. Classification by Principal Component Analysis (PCA) advised that these Ocimum spp. samples are grouped based on either the distinctive anise, citrus aroma (estragole, geranial and neral), or spice-like aroma (methyl eugenol, β-caryophyllene, and α-cubebene). The essential oils were also used for descriptive sensorial determination by five semi-trained panellists, using the following developed terms: anise, citrus, herb, spice, sweet, and woody. The panellists were able to differentiate essential oils of white Holy basil from red Holy basil based on the intensity of the anisic attribute, while the anise and citrus scents were detected as dominant in the Lemon basil, Tree basil, and Thai basil essential oils. The overall benefit from this research was the elucidation of aromatic qualities from Thai common Ocimum species in order to assess their potential as the raw materials for new food products. View Full-Text
Keywords: Ocimum spp.; essential oil; aromatic profiles; Thai food Ocimum spp.; essential oil; aromatic profiles; Thai food
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
SciFeed

Share & Cite This Article

MDPI and ACS Style

Tangpao, T.; Chung, H.-H.; Sommano, S.R. Aromatic Profiles of Essential Oils from Five Commonly Used Thai Basils. Foods 2018, 7, 175.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top