Basil aroma

Limonene [138-86-3] - [ANALYTICALMETHODS - TRENDS] (Vol 2) -aroma chemical [PERFUMES] (Vol 18) -in Bergamot oil [OILS, ESSENTIAL] (Vol 17) -in caraway oil [OILS, ESSENTIAL] (Vol 17) -in asms oil [OILS, ESSENTIAL] (Vol 17) -in citronella oils [OILS, ESSENTIAL] (Vol 17) -in eucalyptus oil [OILS, ESSENTIAL] (Vol 17) -in expectorants [EXPECTORANTS, ANTITUSSIVES AND RELATED AGENTS] (Vol 9) -m jumperberry oil [OILS, ESSENTIAL] (Vol 17) -in lavender [OILS, ESSENTIAL] (Vol 17) -in lavender [OILS, ESSENTIAL] (Vol 17) -in lime oil [OILS, ESSENTIAL] (Vol 17) -in neroli oil [OILS, ESSENTIAL] (Vol 17) -m oilbanum [OILS, ESSENTIAL] (Vol 17) -in orange oil [OILS, ESSENTIAL] (Vol 17) -in sweet basil oil [OILS, ESSENTIAL] (Vol 17)... 

Guth, H., Murgoci, A.-M. (1997) Identification of the key odorants of basil (ocimum basilicum L.). Effect of different drying procedures on the overall flavour. In Kruse, H.-R, Rothe, M. (eds.) Elavour Rerception. Aroma Evaluation. University Rotsdam, pp. 233-242... 

DHS applications have been developed, for example, for the determination of aroma-active compounds in bamboo shoots (83), styrene in yoghurt (8- ) and volatile acids in tobacco, tea, and coffee (88), volatile compounds of strawberries (89) and odor-active compounds of hams (90). The applications of DTD-GC include, for example, in the determination of volatile components of Lavandula luisieri (85), in the analysis of volatile components of oak wood (87) and volatiles in various solid-food products such as spices and herbs (black pepper, oregano, basil, garlic), coffee, roasted peanuts, candy and mushrooms (82). 

Loughrin, J. H., and Kasperbauer, M. J. Light reflected from colored mulches affects aroma and phenol content of sweet basil (Ocimum basilicum L.) leaves. J. Agric. Pood Chem. 49, 1331-1335, 2001. 

The Olefinic Substrates The highly iso-regioselective hydroformylation of allyl- or propenylarenes (phenylpropanoids) gives aldehydes with numerous applications in flavors and perfumes. Several 2-aryl-prop-1-enes required as substrates can be extracted from natural sources in a rather pure form (Figure 6.8). For example, eugenol, with its typical spicy, clove like aroma, can be isolated from clove oil, nutmeg, cinnamon, basil, and bay leaf. Safrol (shikimol) is isolated from sassafras plants and has a typical sweet-shop aroma. Estragole (methyl chavicol) is produced from basil oil and chavicol from betel oil. 

Klimankova E, Holadova K, Hajslova J, Cajka T, Poustka J, et al. (2008) Aroma profiles of five basil (Ocimum basilicum L.) cultivars grown imder conventional and organic conditions. Food Chem 107 464 72. 

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-... 

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... 

The characteristic aroma of blackcurrants (varieties oiRibes nigrum, Grossulariaceae) is mainly a consequence of aliphatic and aUcycUc thiols. The bearer of the characteristic cat odour is 4-methoxy-2-methyl-2-thiol, called blackcurrant mercaptan (8-124), which occurs also in olive oil and green tea. Other important components are 4-mercapto-4-methylpentan-2-one called cat ketone (8-125) and (lS,4R)-p-menthan-8-thiol-2-one (see Section 8.2.13.1.1). Cat ketone is also found in grapefruits, some hop cultivars, basil and some aromatic wines. The leaves contain about 0.7% essential oil, whose main component isp-cymol, the sulfur compounds of which contribute to the strong smell, mainlyp-menthan-8-thiol-2-one. 

Black pepper (shown in the photo as the fruit before drying) owes its characteristic aroma to the presence of the sesquiterpene (Section 4-7) rotundone, a bicyclic a,/3-unsaturated ketone. Rotundone is also present in basil, oregano, and thyme, and imparts a peppery aroma to some red wines. A possible synthesis of rotundone making use of the intramolecular aldol condensation is the subject of Problem 46. 

Heat-Induced Changes in Aroma Components of Holy Basil (Ocimum sanctum L.)... 

There have been a number of reports on the essential oil composition of O. sanctum [1-9] however, there are no reports on the characteristic aroma-active components of the fresh herb and distilled essential oil. Furthermore, no study has specifically addressed the volatile changes that occur during cooking of the herb or during manufacture of the distilled essential oil. The following investigation was conducted to identify compounds responsible for heat-induced aroma changes in holy basil herb. 

A major contrbutor to the flavor of basil is methyl chavicol, which provides tealike, green, hay, and minty notes (10). In Italian-spice dishes, basil is complemented by oregano, of which carvacrol is a character impact aroma. Thyme is the dried leaves of Thymus vulgaris, a perennial of the mint family, for which thymol provides a warm, pungent, sweetly herbal note. In a classic example of the effect of chiral isomers on flavor character, (S)-(+)-carvone imparts caraway flavor, whereas (R)-(-)-carvone provides spearmint flavor (11). 

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