Aromatic Profiles of Essential Oil from 5 Commonly Used Thai Basils

• DOI: 10.20944/preprints201809.0338.v1
• Publication Date: 2018-09-26T01:45:31Z
• Authors: Tibet Tangpao; Hsiao-Hang Chung; Sarana Rose Sommano
• Keywords: Estragole; Methyl eugenol; Sweet Basil; Eucalyptol

The research objectives of this study are to analyse the volatile compositions different basil types available in Thai markets and descriptively determine their aromatic qualities.  Essential oils were hydro-distillated from fresh leaves 2 Holy (Ocimum sanctum) varieties namely, white red other species, including Tree (O. gratissimum), Sweet basilicum var. thyrsiflorum) Lemon citriodorum).  Oil physicochemical characteristics chromatograms Gas Chromatography-Mass Spectrometry (GC-MS) used qualitatively quantitatively describe chemical compositions.  Methyl eugenol, estragole eugenol among major chemicals found essential these types.  Classification by Principal Component Analysis (PCA) advised that Ocimum spp. samples grouped based on either distinctive anise, citrus aroma (estragole, geranial neral) or spice-like (β-methyl caryophyllene α-cubebene).  oil was also for descriptive sensorial determination five trained panelists, using following developed terms: anisic, citrus, herb, spice, sweet woody.  panelists able differentiate intensity anisic attribute, while anise scents detected as dominant basil, oils.  overall benefit elucidation qualities common species order assess potential raw materials future food development.