The Impact of Hybridization on the Volatile and Sensorial Profile of Ocimum basilicum L. (12th January 2014)

• Record Type: Journal Article
• Authors: Costa, Andréa Santos da; Arrigoni-Blank, Maria de Fátima; Silva, Maria Aparecida Azevedo Pereira da; Alves, Mércia Freitas; Santos, Darlisson de Alexandria; Alves, Péricles Barreto; Blank, Arie Fitzgerald
• Other Names: Andrade P. Academic Editor.; Bernstein N. Academic Editor.; Bosabalidis A. Academic Editor.
• Is Part Of: TheScientificWorldjournal. Volume 2014(2014)
• Publication Date: 2014-01-12
• Subjects: Science -- Periodicals; Technology -- Periodicals; Medicine -- Periodicals; 505
• DOI: 10.1155/2014/824594
• Languages: English
• ISSNs: 2356-6140

Abstract

Abstract : The aim of the present study was to investigate the volatile and sensorial profile of basil ( Ocimum basilicum L.) by quantitative descriptive analysis (QDA) of the essential oil of three hybrids ("Cinnamon" × "Maria Bonita, " "Sweet Dani" × "Cinnamon, " and "Sweet Dani" × "Maria Bonita"). Twelve descriptive terms were developed by a selected panel that also generated the definition of each term and the reference samples. The data were subjected to ANOVA, Tukey's test, and principal component analysis. The hybrid "Cinnamon" × "Maria Bonita" exhibited a stronger global aroma that was less citric than the other samples. Hybridization favored the generation of novel compounds in the essential oil of the hybrid "Sweet Dani" × "Maria Bonita, " such as canfora and (E)-caryophyllene; (E)-caryophyllene also was a novel compound in the hybrid "Sweet Dani" × "Cinnamon"; this compound was not present in the essential oils of the parents.