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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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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:
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
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author 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
author_facet 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
author_sort Du, Pengmeng
collection PubMed
description 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 tashiroi, Ocimum basilicum, Ocimum americanum, Ocimum basilicum ct linalool, and Ocimum basilicum var. basilicum, and their fragrance and flavor characteristics were assessed by sensory evaluation. The results indicated that Ocimum basilicum var. basilicum and Ocimum gratissimum var. suave have a strong clove smell and exhibited a piquant taste. Metabolomics and volatilomics analyses measured 100 nonvolatile metabolites and 134 volatiles. Differential analysis showed that eugenol, γ-terpinene, germacrene D and malic acid were among the most varied metabolites in basil species. Combined with sensory evaluation results, correlation analysis revealed that β-pinene and γ-cadinene contributed to the piquant smell, while eugenol and germacrene D contributed to the clove smell, and malic acid and L-(−)-arabitol contributed to the sweet flavor in basil. This study provided comprehensive flavor chemistry profiles of basil species and could be used as a guide for basil flavor improvement. The better understanding of objective sensory attributes and chemical composition of fresh basil could introduce the improved cultivars with preponderant traits, which is also in accordance with the various demands of breeders and growers, food producers, and consumers.
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spelling pubmed-98656942023-01-22 Identification of Key Aromatic Compounds in Basil (Ocimum L.) Using Sensory Evaluation, Metabolomics and Volatilomics Analysis 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 Metabolites Article 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 tashiroi, Ocimum basilicum, Ocimum americanum, Ocimum basilicum ct linalool, and Ocimum basilicum var. basilicum, and their fragrance and flavor characteristics were assessed by sensory evaluation. The results indicated that Ocimum basilicum var. basilicum and Ocimum gratissimum var. suave have a strong clove smell and exhibited a piquant taste. Metabolomics and volatilomics analyses measured 100 nonvolatile metabolites and 134 volatiles. Differential analysis showed that eugenol, γ-terpinene, germacrene D and malic acid were among the most varied metabolites in basil species. Combined with sensory evaluation results, correlation analysis revealed that β-pinene and γ-cadinene contributed to the piquant smell, while eugenol and germacrene D contributed to the clove smell, and malic acid and L-(−)-arabitol contributed to the sweet flavor in basil. This study provided comprehensive flavor chemistry profiles of basil species and could be used as a guide for basil flavor improvement. The better understanding of objective sensory attributes and chemical composition of fresh basil could introduce the improved cultivars with preponderant traits, which is also in accordance with the various demands of breeders and growers, food producers, and consumers. MDPI 2023-01-04 /pmc/articles/PMC9865694/ /pubmed/36677010 http://dx.doi.org/10.3390/metabo13010085 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
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
Identification of Key Aromatic Compounds in Basil (Ocimum L.) Using Sensory Evaluation, Metabolomics and Volatilomics Analysis
title Identification of Key Aromatic Compounds in Basil (Ocimum L.) Using Sensory Evaluation, Metabolomics and Volatilomics Analysis
title_full Identification of Key Aromatic Compounds in Basil (Ocimum L.) Using Sensory Evaluation, Metabolomics and Volatilomics Analysis
title_fullStr Identification of Key Aromatic Compounds in Basil (Ocimum L.) Using Sensory Evaluation, Metabolomics and Volatilomics Analysis
title_full_unstemmed Identification of Key Aromatic Compounds in Basil (Ocimum L.) Using Sensory Evaluation, Metabolomics and Volatilomics Analysis
title_short Identification of Key Aromatic Compounds in Basil (Ocimum L.) Using Sensory Evaluation, Metabolomics and Volatilomics Analysis
title_sort identification of key aromatic compounds in basil (ocimum l.) using sensory evaluation, metabolomics and volatilomics analysis
topic Article
url 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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