| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| ocimum_basilicum_l [2021/01/07 23:44] – andreas | ocimum_basilicum_l [2025/06/13 22:16] (aktuell) – andreas |
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| The major essential oil constituents found in commercial cultivars of 'Sweet Basil' included linalool and methyl chavicol, followed by eugenol and 1,8-cineole. In the red-leaved ornamental cultivars of sweet basil 'Dark Opal', methyl chavicol was only a minor constituent. Cultivars of basil yielding high percentages of linalool, eugenol, citral (neral and geranial) and ocimene were also identified." \\ [Basil: a source of essential oils. Simon, J. E., Quinn, J., & Murray, R. G., Advances in new crops, 1990, 484-489] \\ | The major essential oil constituents found in commercial cultivars of 'Sweet Basil' included linalool and methyl chavicol, followed by eugenol and 1,8-cineole. In the red-leaved ornamental cultivars of sweet basil 'Dark Opal', methyl chavicol was only a minor constituent. Cultivars of basil yielding high percentages of linalool, eugenol, citral (neral and geranial) and ocimene were also identified." \\ [Basil: a source of essential oils. Simon, J. E., Quinn, J., & Murray, R. G., Advances in new crops, 1990, 484-489] \\ |
| [[http://www.hort.purdue.edu/newcrop/proceedings1990/v1-484.html]] | [[http://www.hort.purdue.edu/newcrop/proceedings1990/v1-484.html]] |
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| | Commercial essential oils showed several chemotypes with main components linalool (0.1-54.5%), methylchavicol (0.3-85.8%), eugenol (0.3-75.9%), and methyleugenol (0.3-56.3%). Main components of a commercial SFE were methylchavicol (58.1%), linalool (6.6%), methyleugenol (6.5%) and eugenol (1.6%). Main components of a commercial high-pressure hexane extract were methylchavicol (29.7%), linalool (23.9%), methyleugenol (3.6%) and eugenol (2.9%). \\ |
| | [Blum, Carsten. "Analytik und Sensorik von Gewürzextrakten und Gewürzölen." (1999)] [[http://ediss.sub.uni-hamburg.de/volltexte/1999/57/pdf/Dr.Blum.pdf]] |
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| "The perfume, pharmacy, and food industries use aromatic essential oils, extracted from the leaves and flowers of basil. Several aroma compounds can be found in chemotypes of basil such as citral, eugenol, linalool, methylchavicol, and methylcinnamate and are traded in the international essential oil market. These chemotypes are commonly known by names based on geographical origins such as Egyptian, French, European, or Reunion basil. The European type, a sweet basil, is considered to have the highest quality aroma, containing linalool and methylchavicol as the major constituents. The Egyptian basil is very similar to the European, but contains a higher percentage of methylchavicol. The Reunion type, from the Comoro Islands, and more recently from Madagascar, Thailand, and Vietnam, is characterized by high concentrations of methylchavicol. Methylcinnamate-rich basil has been commercially produced in Bulgaria, India, Guatemala, and Pakistan. A basil from Java, and Russia and North Africa is rich in eugenol." \\ | "The perfume, pharmacy, and food industries use aromatic essential oils, extracted from the leaves and flowers of basil. Several aroma compounds can be found in chemotypes of basil such as citral, eugenol, linalool, methylchavicol, and methylcinnamate and are traded in the international essential oil market. These chemotypes are commonly known by names based on geographical origins such as Egyptian, French, European, or Reunion basil. The European type, a sweet basil, is considered to have the highest quality aroma, containing linalool and methylchavicol as the major constituents. The Egyptian basil is very similar to the European, but contains a higher percentage of methylchavicol. The Reunion type, from the Comoro Islands, and more recently from Madagascar, Thailand, and Vietnam, is characterized by high concentrations of methylchavicol. Methylcinnamate-rich basil has been commercially produced in Bulgaria, India, Guatemala, and Pakistan. A basil from Java, and Russia and North Africa is rich in eugenol." \\ |
| [[https://hort.purdue.edu/newcrop/proceedings1999/v4-499.html]] | [[https://hort.purdue.edu/newcrop/proceedings1999/v4-499.html]] |
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| | {{:cassis_pentanone.jpg| 4-mercapto-4-methylpentane-2-one}} \\ 4-mercapto-4-methylpentane-2-one \\ //(fruity cassis)// | {{:rotundone.jpg| rotundone }} \\ rotundone \\ //(peppery)//| | | {{:4mmp.png|4-mercapto-4-methylpentane-2-one}} \\ 4-mercapto-4-methylpentane-2-one \\ //(fruity cassis)// | {{:rotundone.jpg| rotundone }} \\ rotundone \\ //(peppery)//| {{:methylcinnamate.jpg|methyl cinnamate}} \\ (E)-methyl cinnamate \\ //(sweet cinnamon-like)//| |
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| Omission tests with a basil model mixture showed that (Z)-3-hexenal (OAV 413000), 1,8-cineole (246000), [[http://www.thegoodscentscompany.com/data/rw1036031.html|4-mercapto-4-methylpentane-2-one]] (83300), linalool (40000), 4-allyl-1,2-dimethoxybenzene (methyl eugenol, 9900) and eugenol (8900) are the most important odorants of fresh basil leaves. \\ [Sensory relevance of volatile organic sulfur compounds in food. Blank, Imre. ACS symposium series. Vol. 826. Washington, DC; American Chemical Society; 1999, 2002] | Omission tests with a basil model mixture showed that (Z)-3-hexenal (OAV 413000), 1,8-cineole (246000), 4-mercapto-4-methylpentane-2-one (83300), linalool (40000), 4-allyl-1,2-dimethoxybenzene (methyl eugenol, 9900) and eugenol (8900) are the most important odorants of fresh basil leaves. \\ [Sensory relevance of volatile organic sulfur compounds in food. Blank, Imre. ACS symposium series. Vol. 826. Washington, DC; American Chemical Society; 1999, 2002] |
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| Rotundone (4 μg/kg, peppery) is present well above its aroma detection threshold (8 ng/L in water) and apparently important to the flavour of basil. \\ | Rotundone (4 μg/kg, peppery) is present well above its aroma detection threshold (8 ng/L in water) and apparently important to the flavour of basil. \\ |
| [Wood, C., Siebert, T. E., Parker, M., Capone, D. L., Elsey, G. M., Pollnitz, A. P., Herderich, M. J. (2008). Spice up your life–The Rotundone story. Expression of Multidisciplinary flavour science, Proceedings of the 12th Weurman Symposium.] \\ | [Wood, C., Siebert, T. E., Parker, M., Capone, D. L., Elsey, G. M., Pollnitz, A. P., Herderich, M. J. (2008). Spice up your life–The Rotundone story. Expression of Multidisciplinary flavour science, Proceedings of the 12th Weurman Symposium.] \\ |
| [[https://home.zhaw.ch/yere/pdf/Teil121%20-%20Expression%20of%20Multidisciplinary.pdf]] | [[https://home.zhaw.ch/yere/pdf/Teil121%20-%20Expression%20of%20Multidisciplinary.pdf]] |
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| | "O.basilicum cv. ’Cinnamon’ can be differentiated from three other Ocimum species (O.americanum, O.×citriodorum and O.minimum) and 14 O.basilicum cultivars by the high amount of (E)-methyl-cinnamate, which is in good agreement with the data reported by Wesolowska and Jadczak (2016) [6] and the present study." Main compounds identified by GC-MS in the essential oil of cinnamon basil were linalool (26.5%), (E)-methyl cinnamate (24.7%), τ-cadinol (7.4%), (Z)-methyl cinnamate (3.1%), germacrene D (3.1%), β-elemene (3.0%), methyl cavicol (2.4%), α-bulnesene (2.2%), and eugenol (2.1%) e.g. \\ |
| | [Majdi, Chaimae, et al. "Phytochemical characterization and bioactive properties of cinnamon basil (Ocimum basilicum cv.‘Cinnamon’) and lemon basil (Ocimum× citriodorum)." Antioxidants 9.5 (2020): 369] |
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| {{basilicum_indicum.jpg?800}} \\ | {{basilicum_indicum.jpg?800}} \\ |
