Articles
Fresh basil from vertical farms: an exploration study of flavor assessment
Article number
1441_18
Pages
139 – 148
Language
English
Abstract
Basil, increasingly grown in controlled environment agriculture, is well known for its rich taste and aroma profile, both of which contribute to its commercial value.
Limited research has been done to assess the complex sensory properties of fresh basil grown in vertical farms.
Our study assessed the sensory properties of fresh basil grown under various cultivation conditions.
Using various basil cultivars, key sensory attributes were defined, including aroma, taste and aftertaste intensities and, specific flavors such as herbs, spicy/peppery, green, flowery, sweet, mint, anise/licorice, and off-flavor.
A quantitative descriptive analysis (QDA) performed with a semi-trained panel of six panelists, showed clear differences in sensory properties between basil cultivars, but not across different root zone conditions and growing facilities.
Subtle sensory variations were perceived using pairwise quantitative descriptive analysis in cultivar ‘Marian’ with different growing conditions.
Clear flavor differences were observed between those from vertical farms and those from supermarkets (grown in greenhouse). Basil grown without additional far-red light had more intense flavor compared to those grown with far-red illumination.
Additionally, both plant and leaf age had minimal impact on basil’s flavor profile.
These findings highlight the great potential for optimizing the commercial cultivation of basil in controlled environments towards improved flavor properties.
Limited research has been done to assess the complex sensory properties of fresh basil grown in vertical farms.
Our study assessed the sensory properties of fresh basil grown under various cultivation conditions.
Using various basil cultivars, key sensory attributes were defined, including aroma, taste and aftertaste intensities and, specific flavors such as herbs, spicy/peppery, green, flowery, sweet, mint, anise/licorice, and off-flavor.
A quantitative descriptive analysis (QDA) performed with a semi-trained panel of six panelists, showed clear differences in sensory properties between basil cultivars, but not across different root zone conditions and growing facilities.
Subtle sensory variations were perceived using pairwise quantitative descriptive analysis in cultivar ‘Marian’ with different growing conditions.
Clear flavor differences were observed between those from vertical farms and those from supermarkets (grown in greenhouse). Basil grown without additional far-red light had more intense flavor compared to those grown with far-red illumination.
Additionally, both plant and leaf age had minimal impact on basil’s flavor profile.
These findings highlight the great potential for optimizing the commercial cultivation of basil in controlled environments towards improved flavor properties.
Publication
Authors
Q. Min, Y. Liu, D.M. Jacobs, M. Knoop, L. Geerdinck, A. Jancic, C.C.S. Nicole, N. Papaspyrou, K. Huntenburg, E.J. Woltering, L.F.M. Marcelis
Keywords
Ocimum basilicum L., flavor, vertical farming, greenhouse, sensory panel, quantitative descriptive analysis, far-red light
Groups involved
- Division Landscape and Urban Horticulture
- Division Greenhouse and Indoor Production Horticulture
- Division Precision Horticulture and Engineering
- Division Plant-Environment Interactions in Field Systems
- Division Horticulture for Human Health
- Division Vegetables, Roots and Tubers
- Working Group Vertical Farming
- Working Group Urban Horticulture
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