Patel, Meera published the artcileDescriptive aroma profiles of fresh sweet basil cultivars (Ocimum spp.): Relationship to volatile chemical composition, Recommanded Product: Methyl 3-phenyl-2-propenoate, the publication is Journal of Food Science (2021), 86(7), 3228-3239, database is CAplus and MEDLINE.
Few studies have linked sensory descriptions of the aroma profiles of fresh, sweet basil varieties with their volatile chem. Using a recently developed lexicon for fresh basil, a descriptive panel characterized the aroma profiles of seven basil varieties. Chem. anal. of fresh basil leaves was performed using GC-MS headspace anal. Anal. of variance probed for differences in the sensory attributes among varieties and principal component anal. (PCA) related the sensory profiles to volatile chem. composition Three com. specialty basils, “Queenette Thai” (QT), “Sweet-Dani” (SD) lemon basil, and MC-9 (cinnamon basil) had strong anise, lemon, and cinnamon-like aromas, resp. These basils were distinguished from breeding lines of traditional Italian sweet basils where SB-22, CB-1, and CB-39 exhibited strong anise-like aroma and SB-17 had strong “general spice” aromas, characteristic of a warm spice blend. The PCA accounted for 58.7% of the variation in the data and characterized the samples in two dimensions: general spice-citrus and cinnamon-like-anise. There was a strong correspondence between the sensory attributes and volatile chem. composition SD associated with lemon aroma and citral content; QT, CB-1, and CB-39 associated with anise aroma and Me chavicol; and MC-9 associated with the cinnamon-like aroma, Me cinnamate. SB-17 and SB-22 associated with general spice aroma and were in close proximity to the spice-like volatiles, 1,8 cineole, and eugenol, associated with clove aroma. We constructed precise sensory/chem. profiles for fresh basil aroma that can be used to guide breeding programs for variety improvement to meet consumer expectations or market demand.
Journal of Food Science published new progress about 103-26-4. 103-26-4 belongs to esters-buliding-blocks, auxiliary class Alkenyl,Benzene,Ester,Protease,Tyrosinase,Natural product, name is Methyl 3-phenyl-2-propenoate, and the molecular formula is C10H10O2, Recommanded Product: Methyl 3-phenyl-2-propenoate.
Referemce:
https://en.wikipedia.org/wiki/Ester,
Ester – an overview | ScienceDirect Topics