Use este identificador para citar ou linkar para este item: http://ri.ufs.br/jspui/handle/riufs/1582
Tipo de Documento: Artigo
Título: The Impact of Hybridization on the Volatile and Sensorial Profile of Ocimum basilicum L.
Autor(es): Costa, Andrea Santos da
Arrigoni-Blank, Maria de Fátima
Silva, Maria Aparecida Azevedo Pereira da
Alves, Mércia Freitas
Santos, Darlisson de Alexandria
Alves, Péricles Barreto
Blank, Arie Fitzgerald
Data do documento: Jan-2014
Abstract: The aim of the present study was to investigate the volatile and sensorial profile of basil (Ocimum basilicum L.) by quantitative descriptive analysis (QDA) of the essential oil of three hybrids (“Cinnamon” × “Maria Bonita,” “Sweet Dani” × “Cinnamon,” and “Sweet Dani” × “Maria Bonita”). Twelve descriptive terms were developed by a selected panel that also generated the definition of each term and the reference samples. The data were subjected to ANOVA, Tukey’s test, and principal component analysis. The hybrid “Cinnamon” × “Maria Bonita” exhibited a stronger global aroma that was less citric than the other samples. Hybridization favored the generation of novel compounds in the essential oil of the hybrid “Sweet Dani” × “Maria Bonita,” such as canfora and (E)-caryophyllene; (E)-caryophyllene also was a novel compound in the hybrid “Sweet Dani” × “Cinnamon”; this compound was not present in the essential oils of the parents.
Palavras-chave: Impact
Hybridization
Volatile profile
Sensorial profile
Ocimum basilicum
Hibridização
Perfil sensorial
ISSN: 1537-744X
Instituição/Editora: Hindawi Publishing Corporation
Citação: COSTA, A. S. et al. The Impact of Hybridization on the Volatile and Sensorial Profile of Ocimum basilicum L.. The Scientific World Journal, v. 2014, jan. 2014. Disponível em: <http://www.hindawi.com/journals/tswj/2014/824594/>. Acesso em: 13 jan. 2016.
Licença: Creative Commons Attribution License
URI: https://ri.ufs.br/handle/riufs/1582
Aparece nas coleções:DEA - Artigos publicados em periódicos

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