Terpene Compounds in White Holy Basil Leaves on Consumer Preference for Chicken Stir-Fried with Holy Basil
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 …










