Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Aromatic Profiles of Essential Oil from 5 Commonly Used Thai Basils

Version 1 : Received: 18 September 2018 / Approved: 18 September 2018 / Online: 18 September 2018 (09:47:32 CEST)

A peer-reviewed article of this Preprint also exists.

Tangpao, T.; Chung, H.-H.; Sommano, S.R. Aromatic Profiles of Essential Oils from Five Commonly Used Thai Basils. Foods 2018, 7, 175. Tangpao, T.; Chung, H.-H.; Sommano, S.R. Aromatic Profiles of Essential Oils from Five Commonly Used Thai Basils. Foods 2018, 7, 175.


The research objectives of this study are to analyse the volatile compositions of different basil types available in Thai markets and to descriptively determine their aromatic qualities. Essential oils were hydro-distillated from fresh leaves of 2 Holy basil (Ocimum sanctum) varieties namely, white and red and other basil species, including Tree basil (O. gratissimum), Sweet basil (O. basilicum var. thyrsiflorum) and Lemon basil (O. citriodorum). Oil physicochemical characteristics and volatile chromatograms from Gas Chromatography-Mass Spectrometry (GC-MS) were used to qualitatively and quantitatively describe the chemical compositions. Methyl eugenol, estragole and eugenol were among the major chemicals found in the essential oils of these basil types. Classification by Principal Component Analysis (PCA) advised that these Ocimum spp. samples are grouped based on either the distinctive anise, citrus aroma (estragole, geranial and neral) or spice-like aroma (β-methyl eugenol, caryophyllene and α-cubebene). The essential oil was also used for descriptive sensorial determination by five trained panelists, using the following developed terms: anisic, citrus, herb, spice, sweet and woody. The panelists were able to differentiate essential oil of white Holy basil from red Holy basil based on the intensity of the anisic attribute, while the anise and citrus scents were detected as dominant in the Lemon basil, Tree basil and Sweet basil essential oils. The overall benefit from this research was the elucidation of aromatic qualities from Thai common Ocimum species in order to assess their potential as the raw materials for future food research and development.


Ocimum spp.; essential oil; aromatic profiles; Thai food


Chemistry and Materials Science, Food Chemistry

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