The DOI matches its Crossref record; 32 of the 32 references it cites were found in a registry or an index.
Volatile composition of sweet basil essential oil (Ocimum basilicum L.) as affected by drying method
Abstract
The influence of drying method on aroma compounds of sweet basil (Ocimum basilicum L.) was evaluated. The drying methods tested were convective (CD) and vacuum-microwave (VMD), as well as a combination of convective pre-drying and VM finish-drying (CPD–VMFD). Sweet basil's drying kinetics for CD was described by a two term exponential model, while VMD kinetics consisted of two periods: linear until a critical point and exponential beyond that point. Volatile compounds of basil samples were extracted by hydrodistillation and analyzed by GC/FID and GC/MS. Forty compounds were tentatively identified, with methyleugenol, eugenol, eucalyptol, and linalool being the major components. The total quantity of volatiles of fresh sweet basil, 32.1gkg⁻¹, decreased considerably during both CD and VMD, 14.4gkg⁻¹. The CPD-VMFD (40°C and 360W) was the best option for drying sweet basil, the time required was relatively short (≈250min), and aroma quality was good according to instrumental data (total concentration of volatiles 16.7gkg⁻¹) and sensory data (high intensities of fresh and floral notes).
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“This group of researchers also found that the Sweet basil (O. basilicum) essential oil extracted from the dried leaves, gave stronger sweet and woody attributes than the essential oil extracted from fresh leaves.”
From Aromatic Profiles of Essential Oils from Five Commonly Used Thai Basils (2018) · cites this paper as [53]
Citations
Cites
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Systematic evaluation of natural phenolic antioxidants from 133 Indian medicinal plants
Surveswaran, S., CAI, Y., Corke, H., & Sun, M. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2006.06.033 · Cited by 662
Characterization of vacuum microwave, air and freeze dried carrot slices
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Chicoric acid found in basil (Ocimum basilicum L.) leaves
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Aromatic Profiles of Essential Oils from Five Commonly Used Thai Basils
Tangpao, T., Chung, H.-H., & Sommano, S. R. (2018) · Foods · doi:10.3390/foods7110175 · Cited by 87
“[53] evaluated the same attributes that are herbaceous (herb), spice, woody, and sweet.”
BackgroundBernhardt, B., Sipos, L., Kókai, Z., Gere, A., Szabó, K., Bernáth, J., & Sárosi, S. (2015) · Industrial Crops and Products · doi:10.1016/j.indcrop.2015.01.013 · Cited by 20
Metadata
- Authors
- Calín-Sánchez, Á., Lech, K., Szumny, A., Figiel, A., & Carbonell-Barrachina, Á. A.
- Affiliations
- Wrocław University of Environmental and Life Sciences (PL)
- Universitat de Miguel Hernández d'Elx (ES)
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2012-08
- Volume
- 48
- Issue
- 1
- Pages
- 217-225
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W1991525932
- Cited by
- 146
- References
- 32
- Citations by year
- 2026: 4 · 2025: 5 · 2024: 7 · 2023: 7 · 2022: 14 · 2021: 17 · 2020: 19 · 2019: 13 · 2018: 12 · 2017: 8 · 2016: 11 · 2015: 12 · 2014: 7 · 2013: 10
- FWCI
- 14.26
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Research International (publishedVersion)
- Funders
- Polish Ministry of Science and Higher Education (N312 031 32/2036)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Drying and Modeling
- Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
- Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
- Keywords
- Ocimum basilicum, essential oils, volatile compounds, drying methods, microwave vacuum drying, convective drying, drying kinetics, methyl eugenol, eugenol, 1,8-cineole, linalool, aroma quality, sensory evaluation
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- The paper
- Calín-Sánchez, Á., Lech, K., Szumny, A., Figiel, A., & Carbonell-Barrachina, Á. A. (2012). Volatile composition of sweet basil essential oil (Ocimum basilicum L.) as affected by drying method. Food Research International. https://doi.org/10.1016/j.foodres.2012.03.015
