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

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

Basil (<i>Ocimum</i> 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 <i>Ocimum basilicum</i> L.var. <i>pilosum</i> (Willd.) Benth., <i>Ocimum sanctum<...

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Bibliografiska uppgifter
Huvudupphovsmän: Pengmeng Du, Honglun Yuan, Yayu Chen, Haihong Zhou, Youjin Zhang, Menglan Huang, Yiding Jiangfang, Rongxiu Su, Qiyu Chen, Jun Lai, Lingliang Guan, Yuanhao Ding, Haiyan Hu, Jie Luo
Materialtyp: Artikel
Språk:English
Publicerad: MDPI AG 2023-01-01
Serie:Metabolites
Ämnen:
<i>Ocimum basilicum</i>
basil
aroma
flavor
metabolome
volatilome
Länkar:https://www.mdpi.com/2218-1989/13/1/85

Internet

https://www.mdpi.com/2218-1989/13/1/85

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