Genotype and Successive Harvests Interaction Affects Phenolic Acids and Aroma Profile of Genovese Basil for Pesto Sauce Production

Genotype and Successive Harvests Interaction Affects Phenolic Acids and Aroma Profile of Genovese Basil for Pesto Sauce Production

Basil (<i>Ocimum basilicum</i> L.) is an essential ingredient of the Mediterranean cuisine due to its distinctive aroma. Genovese basil leaves are used to prepare “pesto”, a condiment that has always caught the interest of consumers and producers. Usually, basil for industrial processing...

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Bibliographic Details
Main Authors: Michele Ciriello, Luigi Formisano, Christophe El-Nakhel, Marios C. Kyriacou, Georgios A. Soteriou, Fabiana Pizzolongo, Raffaele Romano, Stefania De Pascale, Youssef Rouphael
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Foods
Subjects:
sweet basil
Mediterranean diet
nitrate content
linalool
rosmarinic acid
chromatographic analysis
Online Access:https://www.mdpi.com/2304-8158/10/2/278

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