BASIL™

Mustard and horseradish contain glucosinolates The aroma profile of basil is characterized (Table 22.6) which, after cell rupture, are ex- by green/fresh, flowery, clover- and pepper- [Pg.977]

Drying damages the aroma considerably. (Z)-Hexenal and 4-mercapto-4-methylpentan-2-one are still detectable in freeze-dried basil (Table 22.7) and the green/fresh note is still perceptible. This note is absent in an air-dried sample, and the increase in linalool (Table 22.7), possibly through the enzymatic hydrolysis of the corresponding glycosides, causes the flowery [Pg.978]

EUGENOL In very large amounts in bay, cinnamon, clove and pimento oils. In goodly amounts in basil, eucalyptus and tejpat. Lots of trace amounts in many other oils. [Pg.47]

METHYLCHAVICOL Up to 80+% in most basil, chervil and fennel oils. In small amounts in star anise and wormwood. [Pg.47]

METHYLEUGENOL Up to 60% in various parts of the basil plant. Around 45% in snakeroot oil. In decent amounts in calamus, cas-sie, myrtle, pimento, pistacia, pteronia and some forms of tarragon. [Pg.48]

Swaits reactions Sweat glands Sweep flocculation Sweet basil Sweet basil oil Sweet chocolate Sweet crude oil Sweeteners... [Pg.955]

J. R. Ferraro and L. J. Basile, eds., Fourier Transform Infrared Spectroscopy, Vols. 1—3, Aca demic Press, New York, 1978—1982. [Pg.289]

Basil (Sweet Basil). Basil consists of the brown, dried leaves and tender stems of Ocimum basilicum L. (Labiatae), an aimual native to India, Africa, and Asia, and cultivated in Egypt, southern Erance, Morocco, the Mediteranean countries, and the United States. Basil is one of the oldest known herbs, and it is reported that there are perhaps 50—60 poorly defined Ocimum species which can only be identified according to their chemical components. The flavor of the basihcum type is warm, sweet, somewhat pungent, and pecuhar, ie, methyl chavicol and linalool. It is used with meats, fish, certain cheeses, and tomato-based salads. The fresh leaves are ground and known as pesto with pastas. It is the main component of the Hqueur Chartreuse. [Pg.27]

Table 24. Components of Sweet Basil Oil and Headspaee of Living Sweet BasiT...

Submitted by Irwin B. Douglass and Basil Said Farah. ... [Pg.62]

A eertain smonn t ot Basil oil is distilled in Germaav, Prance, Spain, and. Algeria, hut a fair qnaatity is also now distilled in Bdunioa, Java, aud Mayotte. [Pg.259]

The vaiiely moai auliaHc Ici cnltivation is Ocimnm criapum (curly-leaved basil), because it yields the higbeet percentage of oil, while so far as its odour is oonerroed the ess-.-ntial oil from this variety is uot inferior to the ordinary oommercial product. [Pg.260]

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