Eugenol (clove-like odor), 3-hexenal (grassy, green odor), α-pinene (terpeny, herb, resin-like odour), trans-β-farnesene (floral, herb-terpeny odor), and caryophyllene oxide (citrus-like, woody, herb-terpeny odor) were identified as aroma-active compounds. The recombined flavor mixture enhanced the aroma of stir-fried chicken with white holy basil when combined with fresh leaves, as Thai consumers preferred this aroma over that of dishes prepared with either fresh holy basil leaves alone or the recombined flavor alone.
#ResearchHighlight #BasilLeaves #TerpeneCompounds #FoodResearch
- Preecha Phuwapraisirisan
- Suwimon Keeratipibul