Identification of Key Aromatic Compounds in Basil (Ocimum L.) Using Sensory Evaluation, Metabolomics and Volatilomics Analysis

Basil (Ocimum L.) is widely used as a flavor ingredient, however research on basil flavor is limited. In the current study, nine basil species were selected, including Ocimum basilicum L.var. pilosum (Willd.) Benth., Ocimum sanctum, Ocimum basilicum cinnamon, Ocimum gratissimum var. suave, Ocimum ta...

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Detalles Bibliográficos
Autores principales: Du, Pengmeng, Yuan, Honglun, Chen, Yayu, Zhou, Haihong, Zhang, Youjin, Huang, Menglan, Jiangfang, Yiding, Su, Rongxiu, Chen, Qiyu, Lai, Jun, Guan, Lingliang, Ding, Yuanhao, Hu, Haiyan, Luo, Jie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9865694/
https://www.ncbi.nlm.nih.gov/pubmed/36677010
http://dx.doi.org/10.3390/metabo13010085

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9865694/
https://www.ncbi.nlm.nih.gov/pubmed/36677010
http://dx.doi.org/10.3390/metabo13010085

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