6533b854fe1ef96bd12adfaa

RESEARCH PRODUCT

Volatile flavour components of ocimum basilicum var. hispidum (lam.) Chiov.

Salvatore PassannantiGiuseppe RubertoMario PiattelliFranco PiozziAngelo Spadaro

subject

gas chromatography - mass spectrometryfood.ingredientbiologyChemistryFlavourBasilicumGeneral Chemistrypharmaceutical analysisOcimumbiology.organism_classificationNMRocimum basilicum var. hispidum (lam.) ChiovfoodBotanyocimum basilicum var. hispidum (lam.) Chiov.; pharmaceutical analysis; gas chromatography - mass spectrometry; NMRGas chromatographyFood Science

description

The volatile components obtained by steam-distillation ofOcimum basilicum var. hispidum (Lam.) Chiov. (Labiatae) were analysed by gas chromatography (GC) and gas chromatography—mass spectrometry (GC-MS). A total of 21 compounds, representing ca 90% of the total oil, were identified. The identity of the main component (82%), dihydrotagetone, was confirmed by 1H- and 13C-NMR spectroscopy. This is the first report of this compound in the genus Ocimum.

yearjournalcountryeditionlanguage
1991-09-01
10.1002/ffj.2730060312http://hdl.handle.net/20.500.11769/31574