Flavor characteristic compounds of sweet basil induced by the leaf scrubbing treatment with glass beads

Abstract

With regards to the flavor characteristic compounds of fresh sweet basil leaves, a method of scrubbing and extraction by un-heating was devised. Results of gas chromatographic analysis of the headspace gas obtained by the leaf scrubbing treatment with glass beads were compared with those of the essential oil or the headspace gas from the leaves heating at 40°C. The main components of the headspace gas from the leaf scrubbing were 1, 8-cineol, and few detected ingredients than the essential oil. The flavor of fresh basil leaves was composed of terpenes with low boiling point. The flavor characteristic compounds of sweet basil were mostly yielded at the flowering period.