Descriptive aroma profiles of fresh sweet basil cultivars ( Ocimum spp .): Relationship to volatile chemical composition-Reference-Cited by-同舟云学术

Descriptive aroma profiles of fresh sweet basil cultivars ( Ocimum spp .): Relationship to volatile chemical composition

Published:2021-06-23 Issue:7 Volume:86 Page:3228-3239
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Patel Meera¹²,Lee Rachel¹,Merchant Emily V.³⁴,Juliani H. Rodolfo³,Simon Jame E.⁵³⁴,Tepper Beverly J.¹⁵^ORCID

Affiliation:

1. Department of Food Science Rutgers University New Brunswick New Jersey USA

2. Department of Food Science and Human Nutrition University of Illinois at Urbana‐Champaign Champaign Illinois USA

3. New Use Agriculture and Natural Plant Products Program, Department of Plant Biology Rutgers University 59 Dudley Road New Brunswick New Jersey USA

4. Center for Agricultural Food Ecosystems, The New Jersey Institute for Food, Nutrition, and Health Rutgers University 61 Dudley Road New Brunswick New Jersey USA

5. Center for Sensory Science & Innovation School of Environmental and Biological Sciences New Brunswick New Jersey USA

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15797

Reference41 articles.

1. Cold tolerance, productivity and phytochemical diversity in sweet basil (Ocimum basilicum L.) accessions

2. Essential oils of basil chemotypes: Major compounds, binary mixtures, and antioxidant activity

3. Importance of fruit variability in the assessment of apple quality by sensory evaluation

4. Analysis of seven salad rocket (Eruca sativa) accessions: The relationships between sensory attributes and volatile and non-volatile compounds

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4. Preharvest and postharvest techniques that optimize the shelf life of fresh basil (Ocimum basilicum L.): a review;Frontiers in Plant Science;2023-09-08

5. Sensory Characteristics and Consumer Liking of Basil Syrups (Ocimum basilicum L.) in Different Sensory Settings;Polish Journal of Food and Nutrition Sciences;2023-08-02