Articles
SENSORY CHARACTERISATION OF SWEET BASIL ESSENTIAL OIL
Article number
741_12
Pages
109 – 113
Language
English
Abstract
Sweet basil is characterised by ample variability of essential oil composition.
New industrial uses require better knowledge of its sensory characteristics, in order to meet specific customers’ requirements.
Panellists were trained to recognise the three more abundant components of basil essential oil, linalool, eugenol and 1,8 cineol, by means of sniffing solutions of increasing concentration, and answering at specific questions about the perceived olfactory notes.
The essential oil was extracted from 26 accessions of sweet, holy, hairy and purple basil.
After ethanol/water dilution, the oil was sniffed by the panellists, and rated for the intensity of the perception of the three selected components, and global acceptance.
Acceptance was positively correlated to linalool perception, negatively to eugenol, and not correlated to 1,8 cineol perception.
However, the analysis of single cases also indicate that a balanced perception of linalool and the two other components plays an important role for appreciation.
Although among the main components linalool and eugenol appear better indicators of sensory quality, minor components should be taken into consideration for a more complete characterisation.
New industrial uses require better knowledge of its sensory characteristics, in order to meet specific customers’ requirements.
Panellists were trained to recognise the three more abundant components of basil essential oil, linalool, eugenol and 1,8 cineol, by means of sniffing solutions of increasing concentration, and answering at specific questions about the perceived olfactory notes.
The essential oil was extracted from 26 accessions of sweet, holy, hairy and purple basil.
After ethanol/water dilution, the oil was sniffed by the panellists, and rated for the intensity of the perception of the three selected components, and global acceptance.
Acceptance was positively correlated to linalool perception, negatively to eugenol, and not correlated to 1,8 cineol perception.
However, the analysis of single cases also indicate that a balanced perception of linalool and the two other components plays an important role for appreciation.
Although among the main components linalool and eugenol appear better indicators of sensory quality, minor components should be taken into consideration for a more complete characterisation.
Publication
Authors
L.F. D’Antuono, S. Elementi, R. Neri, D. Sciannimanica
Keywords
breeding, food processing, freezing, germplasm, Ocimum basilicum L., quality
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