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).
Overview
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In the citing paper
“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
Sensory Evaluation of Food: Principles and Practices
Lawless, H. T., & Heymann, H. (2010) · Food Science Text Series · doi:10.1007/978-1-4419-6488-5 · Cited by 4,815
Meilgaard, M. C., Carr, B. T., & Carr, B. T. (2006) · CRC Press eBooks · doi:10.1201/b16452 · Cited by 4,377
Meilgaard, M. C., Carr, B. T., & Civille, G. V. (1999) · CRC Press eBooks · doi:10.1201/9781003040729 · Cited by 2,428
Lee, S., Umano, K., Shibamoto, T., & Lee, K. (2004) · Food Chemistry · doi:10.1016/j.foodchem.2004.05.056 · Cited by 890
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
Lin, T. M., Durance, T. D., & Scaman, C. H. (1998) · Food Research International · doi:10.1016/s0963-9969(98)00070-2 · Cited by 622
Therdthai, N., & Zhou, W. (2008) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2008.09.031 · Cited by 341
Marotti, M., Piccaglia, R., & Giovanelli, E. (1996) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9601067 · Cited by 297
Chicoric acid found in basil (Ocimum basilicum L.) leaves
Lee, J., & Scagel, C. F. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2008.12.075 · Cited by 289
Microwave application in vacuum drying of fruits
Drouzas, A. E., & Schubert, H. (1996) · Journal of Food Engineering · doi:10.1016/0260-8774(95)00040-2 · Cited by 282
Effective moisture diffusivity of garlic cloves undergoing microwave-convective drying
Sharma, G. P., & Prasad, S. (2004) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2004.02.027 · Cited by 275
Ocimumsp. (Basil): Botany, Cultivation, Pharmaceutical Properties, and Biotechnology
Makri, Ο. E., & Kintzios, S. E. (2008) · Journal of Herbs Spices & Medicinal Plants · doi:10.1300/j044v13n03_10 · Cited by 271
Viuda‐Martos, M., Ruiz‐Navajas, Y., Fernández‐López, J., & Pérez‐Álvarez, J. Á. (2010) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408390903044271 · Cited by 237
Composition of oregano essential oil (Origanum vulgare) as affected by drying method
Figiel, A., Szumny, A. J., Gutiérrez-Ortíz, A., & Carbonell-Barrachina, Á. A. (2010) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2010.01.002 · Cited by 193
Self-citationComposition of rosemary essential oil (Rosmarinus officinalis) as affected by drying method
Szumny, A. J., Figiel, A., Gutiérrez-Ortíz, A., et al. (2009) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2009.10.019 · Cited by 193
Self-citationKlimánková, E., Holadová, K., Hajšlová, J., Čajka, T., Poustka, J., & Koudela, M. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2007.07.062 · Cited by 189
MICROWAVE-VACUUM DRYING OF CRANBERRIES: PART II. QUALITY EVALUATION
Yongsawatdigul, J., & Gunasekaran, S. (1996) · Journal of Food Processing and Preservation · doi:10.1111/j.1745-4549.1996.tb00851.x · Cited by 185
Drying kinetics and quality of vacuum-microwave dehydrated garlic cloves and slices
Figiel, A. (2009) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2009.03.007 · Cited by 179
Self-citationDurance, T. D., & Wang, J. H. (2002) · Journal of Food Science · doi:10.1111/j.1365-2621.2002.tb09529.x · Cited by 159
Changes in the Chemical Composition of Basil Caused by Different Drying Procedures
Cesare, L. F. D., Forni, E., Viscardi, D., et al. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf021080o · Cited by 149
Yousif, A. N., Scaman, C. H., Durance, T. D., et al. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990484m · Cited by 134
Díaz-Maroto, M. C., Sánchez‐Palomo, E., Castro, L., et al. (2004) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.1921 · Cited by 130
Baritaux, O., Richard, H. M. J., Touche, J., & Derbesy, M. (1992) · Flavour and Fragrance Journal · doi:10.1002/ffj.2730070507 · Cited by 123
ROSEMARY (ROSMARINUS OFFICINALIS L.): IMPACT OF DRYING ON ITS FLAVOR QUALITY
Rao, L. J., Singh, M., Raghavan, B., et al. (1998) · Journal of Food Quality · doi:10.1111/j.1745-4557.1998.tb00508.x · Cited by 67
Production systems of sweet basil
Putievsky, E., & Galambosi, B. (1999) · Jukuri (Natural Resources Institute Finland (Luke)) · doi:10.1201/9780203303771-8 · Cited by 57
Pabis, S., & Jaros, M. (2002) · Biosystems Engineering · doi:10.1006/bioe.2001.0015 · Cited by 52
DRYING KINETICS AND ANTIOXIDANT ACTIVITY OF OREGANO
Jałoszyński, K., Figiel, A., & Wojdyło, A. (2008) · Cited by 41
Self-citationEssential oils from two varieties of Ocimum basilicum L. Grown in Israel
Fleisher, A. (1981) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2740321112 · Cited by 40
IMPACT OF DRYING AND STORAGE TIME ON SENSORY CHARACTERISTICS OF ROSEMARY (ROSMARINUS OFFICINALIS L.)
Díaz-Maroto, M. C., Pérez-Coello, M. S., Sánchez‐Palomo, E., et al. (2007) · Journal of Sensory Studies · doi:10.1111/j.1745-459x.2007.00093.x · Cited by 37
Modifications of dried basil (Ocinum basilicum) leaf oil by gamma and microwave irradiation
Antonelli, A., Fabbri, C., & Boselli, E. (1998) · Food Chemistry · doi:10.1016/s0308-8146(98)00059-4 · Cited by 30
Dynamic criteria for evaluating the energy consumption efficiency of drying equipment
shutina, N. V. M., Гордиенко, М. Г., Войновский, А. А., et al. (2005) · Theoretical Foundations of Chemical Engineering · doi:10.1007/s11236-005-0057-9 · Cited by 24
Oils of Ocimum basilicum and Ocimum rubrum grown in Egypt
Karawya, M. S., Hashim, F., & Hifnawy, M. S. (1974) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60193a023 · Cited by 15
Cited by
Sorted by citations
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
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
