Aroma profiles of five basil ( Ocimum basilicum L.) cultivars grown under conventional and organic conditions

• Published in: Food chemistry Vol. 107; no. 1; pp. 464 - 472
• Main Authors: Klimánková, Eva, Holadová, Kateřina, Hajšlová, Jana, Čajka, Tomáš, Poustka, Jan, Koudela, Martin
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.03.2008; Elsevier
• Subjects: Aroma and flavouring agent industries; aromatic compounds; Basil; bergamotene; Biological and medical sciences; Comprehensive two-dimensional gas chromatography (GC×GC); cultivars; Ecological farming; eugenol; food analysis; food composition; Food industries; Fundamental and applied biological sciences. Psychology; gas chromatography; Gas chromatography (GC); gas chromatography-ion trap mass spectrometry; headspace analysis; Ion trap mass spectrometry (ITMS); linalool; mass spectrometry; methyl chavicol; methyl cinnamate; monoterpenoids; Ocimum basilicum; Ocimum basilicum L; odors; organic production; sensory properties; sesquiterpenoids; Solid-phase microextraction (SPME); Terpenes; Time-of-flight mass spectrometry (TOFMS); volatile compounds; Volatiles; Ecological farming; Gas chromatography (GC); Ocimum basilicum L; Basil; Comprehensive two-dimensional gas chromatography (GC×GC); Terpenes; Ion trap mass spectrometry (ITMS); Volatiles; Time-of-flight mass spectrometry (TOFMS); Solid-phase microextraction (SPME); Two dimensional chromatography; Profile; Ion trap; Dicotyledones; Angiospermae; Aroma; Volatile compound; Ocimum basilicum; Spice; Solid phase microextraction; Gas chromatography; Terpene; Labiatae; Spermatophyta; Mass spectrometry; Cultivar; Farming; Comprehensive two-dimensional gas chromatography (GCxGC)
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2007.07.062

A headspace solid-phase microextraction (HS-SPME) method coupled to gas chromatography–ion trap mass spectrometry (GC–ITMS) has been developed and applied for profiling of volatile compounds released from five Ocimum basilicum L. cultivars grown under both organic and conventional conditions. Comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC×GC–TOFMS) was employed for confirmation of identity of volatiles extracted from the basil headspace by SPME. Linalool, methyl chavicol, eugenol, bergamotene, and methyl cinnamate were the dominant volatile components, the relative content of which was found to enable differentiating between the cultivars examined. The relative content of some sesquiterpenes, hydrocarbons benzenoid compounds, and monoterpene hydrocarbons was lower in dried and frozen leaves as compared to fresh basil leaves. A sensory analysis of the all examined samples proved the differences between evaluated cultivars.