Changes produced in the aroma compounds and structural integrity of basil (Ocimum basilicumL) during drying-Reference-Cited by-同舟云学术

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Changes produced in the aroma compounds and structural integrity of basil (Ocimum basilicumL) during drying

Published:2004-08-31 Issue:15 Volume:84 Page:2070-2076
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Díaz-Maroto M Consuelo,Sánchez Palomo Eva,Castro Lucía,González Viñas MA,Pérez-Coello M Soledad

Funder

Spanish Ministerio de Ciencia y Tecnología

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference35 articles.

1. Effects of drying and storage of herbs and spices on the essential oil. Part I. Basil. Ocimum basilicum L;Baritaux;Flav Fragr J,1992

2. Flavor characteristic compounds found in the essential oil of Ocimum basilicum L. with sensory evaluation and statistical analysis;Sheen;J Agric Food Chem,1991

3. Infraspecific taxonomy and essential oil chemotypes in sweet basil, Ocimum basilicum;Grayer;Phytochemistry,1996

4. Differences in essential oil composition of basil (Ocimum basilicum L.) Italian cultivars related to morphological characteristics;Marotti;J Agric Food Chem,1996

5. Aromatic plants of Mali (I): chemical composition of essential oils of Ocimum basilicum L;Chalchat;J Essent Oil Res,1999

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4. Changes in volatiles and essential oil composition of three organs (leaf, stem and flower) of purple basil (Ocimum basilicum L.) by GC–MS combined with multivariate statistical approach;Food Chemistry Advances;2023-10

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