FLAVOR CHARACTERISTIC COMPOUNDS FOUND IN THE ESSENTIAL OIL OF OCIMUM-BASILICUM L WITH SENSORY EVALUATION AND STATISTICAL-ANALYSIS

被引：27

作者：

SHEEN, LY

OU, YHT

TSAI, SJ

机构：

[1] NATL CHUNG HSING UNIV,GRAD INST FOOD SCI,TAICHUNG,TAIWAN

[2] FAR E JR IND COLL,TAINAN,TAIWAN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1991年 / 39卷 / 05期

关键词：

D O I：

10.1021/jf00005a028

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Oils obtained from various parts of the basil plant were categorized into five groups by preference ranking test of their aromas. Among them the aroma of fresh leaf-flower oil was the most preferable, while that of stem was the least. According to the odor assessment of each volatile compound by the sniffing method of gas chromatography, methylchavicol and 1-octen-3-ol were the most and the least preferable characteristic compounds, respectively. High statistical correlations were found among the volatile components of basil oil during sensory evaluation. A regression equation, which included four compounds, i.e., 1-octen-3-ol, alpha-muurolene, germacrene B, and methyleugenol, and which could explain the differences among the six kinds of oils about 70%, was obtained by SAS stepwise regression analysis. Also, this regression equation could be used to evaluate objectively the quality of basil oil.

引用

页码：939 / 943

页数：5

共 25 条

[1]

Brophy J. J., 1986, Flavour and Fragrance Journal, V1, P53, DOI 10.1002/ffj.2730010203

[2]

CHEN CC, 1983, 323 FOOD IND RES DEV

[3]

CHUYEN NV, 1982, AGR BIOL CHEM TOKYO, V46, P2795

[4] VOLATILE FLAVOR COMPONENTS OF WALNUTS (JUGLANS-REGIA L) [J].

CLARK, RG ;

NURSTEN, HE .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1976, 27 (10) :902-908

[5]

FISHER RA, 1949, STATISTICAL TABLES B, P112

[6] ESSENTIAL OILS FROM 2 VARIETIES OF OCIMUM-BASILICUM L GROWN IN ISRAEL [J].

FLEISHER, A .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1981, 32 (11) :1119-1122

[7]

GUADAGNI DG, 1966, FOOD TECHNOL APR, P166

[8]

GUENTHER E, 1952, ESSENTIAL OILS, V2, P506

[9]

GUENTHER E, 1952, ESSENTIAL OILS, V3, P402

[10]

HEATH HB, 1981, SOURCE BOOK FLAVORS, P222

← 1 2 3 →