Influence of water stress and storage time on preservation of the fresh volatile profile of three basil genotypes

卷:221

Jordan, Maria J. ; Quilez, Maria ; Luna, Maria C. ; Bekhradi, Farzaneh ; Sotomayor, Jose A. ; Sanchez-Gomez, Pedro ; Gil, Maria I.

Murcia Inst Agri Food Res & Dev IMIDA

关键词: Basil (Ocimum basilicum L.);    Volatile profile;    Water stress;    Storage time;   

DOI  :  10.1016/j.foodchem.2016.10.059

学科分类：食品科学和技术

【 摘 要 】

The main goal of the present study was to describe the volatile profile of three different basil genotypes (Genovese and Green and Purple Iranian), and the impact that water stress (75% and 50% field capacity) and storage time (up to 7 days) have under mild refrigerated conditions. The chromatographic profile pointed to three different chemotypes: linalool/eugenol, neral/geranial, and estragol, for Genovese, Green, and Purple genotypes, respectively. Water stress depleted the volatile profile of these three landraces, due to a reduction in the absolute concentrations of some of the components related to fresh aroma (linalool, nerol, geraniol and eugenol). The stability of the basil volatile profile during storage varied depending on the water stress that had been applied. Concentration reductions of close to 50% were quantified for most of the components identified in the Purple genotype. (C) 2016 Elsevier Ltd. All rights reserved.