61B-12 |
Aroma components of distilled essential oil of Holy basil |
S. POJJANAPIMOL1, S. Chaiseri1, and K. R. Cadwallader2. (1) Dept. Food Science & Technology, Kasetsart University, 50 Phahonyothin Rd., Chatuchak, Bangkok, 10900, Thailand, (2) Dept. Food Science & Human Nutrition, University of Illinois, 1302 W. Pennsylvania Ave, Urbana, IL 61801 The fresh leaves of Holy basil (Ocimum sanctum L.) are extensively used in Thai cuisine due to their characteristic pungent and spicy aroma. Attempts have been made to use the hydro-distilled essential oil of Holy basil in products undergoing pasteurization or sterilization, but the aroma of the oil is markedly different from that of the fresh leaves. Only limited information is available on the volatile composition of the essential oil and no report has been made on its characteristic aroma components. The objective of our study was to identify the predominant aroma components of commercially distilled essential oil of Holy basil. Three commercial samples of distilled Holy basil essential oil were evaluated in this study. Each sample was dissolved in dichloromethane (1:50 w/v dilution) and then serial dilutions (1:3) prepared from this solution (in dichloromethane). Dilutions were analyzed by gas chromatography-olfactometry (GCO), aroma extract dilution analysis (AEDA) and GC-mass spectrometry (GC-MS). Cool on-column injection was employed to minimize formation of thermally generated artifacts. Compounds were identified by comparing their GC-MS data, retention indices and odor properties against those of reference standards. Sequiterpene hydrocarbons were found in highest abundance in all three oil samples. However, these compounds were not detected by GCO, which suggests that they may play only minimal roles in the aroma of Holy basil essential oil. Other compounds found in moderately high abundance were 1,2-dimethoxy-4-(2-propenyl)benzene, eugenol, and linalool. Based on AEDA, eugenol (spicy, cloves) was found to have the highest odor potency followed by 2-isopropyl-3-methoxypyrazine (earthy, soil), b-damascenone (floral, applesauce), 1,8-cineol (minty, eucalyptus), linalool (floral, honeysuckle), and an unknown odorant with a roasted chicory/woody odor note. This study provides information on the aroma-impact components of commercially Holy basil oil. Results will aid in establishing baseline data for Holy basil aroma composition and quality.
Session 61B, Food Chemistry: Flavor and aroma chemistry
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