The DOI matches its Crossref record; 42 of the 42 references it cites were found in a registry or an index.
Comparison of different Ocimum basilicum L. Gene bank accessions analyzed by GC-MS and sensory profile
Abstract
In our experiment, we have identified the quantitative and qualitative parameters of twelve different Ocimum basilicum L. gene bank accessions by the means of sensory evaluation and GC–MS analysis. Sensory profile analysis was performed with a trained panel; data were analyzed with one-way ANOVA and Tukey HSD test. The total spectrum of essential oil samples was evaluated by multivariate statistical methods. Each of the accessions ‘Thai2’, ‘Kislevelű’, ‘Dark Opal’, ‘Aroma’ and ‘Genovese’ were distinct from all the other samples. In case of the other samples they considered to be similar. According to our results, sensory values correlate quite well to the GC–MS measurements, thus we were able to identify some sensory parameters with its corresponding descriptive chemical compounds. Essential oil content ranged between 0.51±0.04ml/100g and 1.38±0.08ml/100g on the dry weight basis.
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In the citing paper
“The active chemical components of essential oil from Ocimum spp. plants are estragole (methyl chavicol), eugenol, and methyl eugenol [11,32,33].”
From Aromatic Profiles of Essential Oils from Five Commonly Used Thai Basils (2018) · cites this paper as [11]
In the citing paper
“Thai basils of different genotypes could be well differentiated on the basis of both essential oil compositions and sensory properties [11,12,13].”
From Aromatic Profiles of Essential Oils from Five Commonly Used Thai Basils (2018) · cites this paper as [11]
In the citing paper
“The identification of the volatile compositions was by comparison with mass spectra in NIST 05.L and NIST 98.L libraries with >70% similarity. The compounds were confirmed by their RI as well as those from the literature [11].”
From Aromatic Profiles of Essential Oils from Five Commonly Used Thai Basils (2018) · cites this paper as [11]
Citations
Cites
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Burdock, G. A. (2004) · CRC Press eBooks · doi:10.1201/9781420037876 · Cited by 912
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Sensory analysis. General guidance for the design of test rooms
(2014) · doi:10.3403/30059887u · Cited by 677
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Fenaroli’s Handbook of Flavor Ingredients
Furia, T. E., Bellanca, N., & Fenaroli, G. (2021) · CRC Press eBooks · doi:10.1201/9780429292439 · Cited by 376
Politeo, O., Jukić, M., & Miloš, M. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2006.01.045 · Cited by 343
Variability in essential oil composition of Turkish basils (Ocimum basilicum L.)
Telci̇, İ., Bayram, E., Yılmaz, G., & Avcı, A. B. (2006) · Biochemical Systematics and Ecology · doi:10.1016/j.bse.2006.01.009 · Cited by 326
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
Research works printed but not linked: 1
- Szabó, K., 2000. A kerti bazsalikom (Ocimum basilicum L.) és a szurokfű (Origanum vulgare L. subsp. hirtum (Link) Ietswaart) kémiai, morfológiai és produkcióbiológiai differenciáltságának feltárása. PhD dissertation.
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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
“The compounds were confirmed by their RI as well as those from the literature [11].”
Background
Metadata
- Authors
- Bernhardt, B., Sipos, L., Kókai, Z., Gere, A., Szabó, K., Bernáth, J., & Sárosi, S.
- Affiliations
- Corvinus University of Budapest (HU)
- Venue
- Industrial Crops and Products
- Publisher
- Elsevier BV
- Published
- 2015-05
- Volume
- 67
- Pages
- 498-508
- ISSN
- 0926-6690 (ISSN-L)
- OpenAlex
- W1986003672
- Cited by
- 20
- References
- 42
- Citations by year
- 2026: 1 · 2025: 5 · 2024: 1 · 2023: 1 · 2022: 1 · 2021: 5 · 2020: 1 · 2018: 2 · 2017: 1 · 2016: 2
- FWCI
- 2.22
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Industrial Crops and Products (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Keywords
- Ocimum basilicum, genebank accessions, essential oil composition, sensory profile, sensory evaluation, essential oil content, basil cultivars
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