Effect of some crucial terpene molecules in white holy basil leaves (Ocimum tenuiflorum L.) on consumer preference of Thai-style holy basil with minced chicken

• Apiniharn Phewpan ^[2] ; Pichawee Ruedee ^[2] ; Cholapohn Sriprom ^[1] ; Thanatcha Vichienkalayarat ^[1] ; Nattapon Deesom ^[1] ; Preecha Phuwapraisirisan ^[1] ; Suwimon Keeratipibul ^[1]
  1. [1] Chulalongkorn University

     Chulalongkorn University

     Tailandia

     
  2. [2] CPF Food Research and Development Center Company Limited
• Localización: CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 23, Nº. 1, 2025
• Idioma: inglés
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• Resumen

  • White holy basil is widely used in Thailand food industry. In this work, the sensomic approach (SAFE, GC-O/FID and GC-MS/MS) with sensory evaluation to identify aroma-active components was applied. Eight odor attributes of fresh holy basil were identified (i.e. clove-like, herb-terpeny, green, waxy, flowery, cucumber, sweet and woody). Thirteen aroma-active compounds (mostly terpenes such as α-pinene, camphene, sabinene, and limonene) were identified in white holy basil leaves. 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. Recombined flavor mixture enhanced the aroma liking of stirred fried chicken with white holy when combined with fresh white holy basil leaves as Thai consumer liked the aroma of the sample over the aromas of the dishes made with fresh holy basil leaves alone and made with the recombined flavor alone.