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The relationship between growth stages and aroma composition of lemon basil Ocimum citriodorum Vis
Open accessAbstract
Volatiles from infusions of lemon basil Ocimum citriodorum Vis were evaluated by SPME-GC/MS. Citral, linalool and estragole were the major constituents. Citral, the major contributor to the lemony flavour, was significantly higher in post-flowering (79%) and full-flowering (65%), it was reduced to 42% at pre-flowering. Linalool was consistent throughout the growth cycle (2-3%). Estragole was higher in pre-flowering representing 15% of the total volatiles present. Linalool levels dropped sharply during the full-flowering and post-flowering stages to 2% and 0.4%, respectively. Volatiles from different parts of lemon basil were evaluated to determine the parts that influence the flavour. The percentage composition of citral for leaves and flowers was 64.5% and 58% for the branches. Linalool was much higher in flowers (13%), followed by 11% in branches and 3% in leaves. The flavour attributes of lemon basil infusions can be improved by incorporating aerial branches and flowers in the tea.
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References 30 · Cited by 42
Metadata
- Authors
- Al-Kateb, H., & Mottram, D. S.
- Affiliations
- University of Reading (GB)
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2014-06
- Volume
- 152
- Pages
- 440-446
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W1982824663
- Cited by
- 42
- References
- 30
- Citations by year
- 2026: 3 · 2025: 2 · 2024: 3 · 2023: 2 · 2022: 5 · 2021: 5 · 2020: 4 · 2019: 4 · 2018: 5 · 2017: 2 · 2016: 5 · 2014: 1
- FWCI
- 2.98
- Type
- journal article
- Language
- en
- Open access
- Licence
- Locations
- Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Pure (Coventry University) (publishedVersion, other-oa)
- UWE Research Repository (UWE Bristol) (submittedVersion, cc-by)
- Coventry University Open Collections (Coventry university) (submittedVersion)
- The Open Collections (Coventry University) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Plant biochemistry and biosynthesis
- Keywords
- lemon basil, aroma profile, volatile compounds, citral, linalool, estragole, growth stages, flowering, infusion, leaves, flowers
- MeSH terms
- Gas Chromatography-Mass Spectrometry, Odorants, Plant Extracts, Molecular Structure, Plant Leaves, Ocimum, Flowers, Volatile Organic Compounds
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- CoChat. (2026). Citation check: The relationship between growth stages and aroma composition of lemon basil Ocimum citriodorum Vis. https://app.cochat.ai/papers/10.1016/j.foodchem.2013.12.001
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- Al-Kateb, H., & Mottram, D. S. (2014). The relationship between growth stages and aroma composition of lemon basil Ocimum citriodorum Vis. Food Chemistry. https://doi.org/10.1016/j.foodchem.2013.12.001
