杂交对罗勒挥发性和感官特征的影响
The impact of hybridization on the volatile and sensorial profile of Ocimum basilicum L.
作者信息
da Costa Andréa Santos, Arrigoni-Blank Maria de Fátima, da Silva Maria Aparecida Azevedo Pereira, Alves Mércia Freitas, Santos Darlisson de Alexandria, Alves Péricles Barreto, Blank Arie Fitzgerald
机构信息
Department of Agronomic Engineering, Federal University of Sergipe, Avenue Marechal Rondon s/n, 49100-000 São Cristóvão, SE, Brazil.
Department of Food Technology, Federal University of Sergipe, Avenue Marechal Rondon s/n, 49100-000 São Cristóvão, SE, Brazil.
出版信息
ScientificWorldJournal. 2014 Jan 12;2014:824594. doi: 10.1155/2014/824594. eCollection 2014.
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.
本研究的目的是通过对三个杂交品种（“肉桂”ד玛丽亚·博尼塔”、“甜丹妮”ד肉桂”和“甜丹妮”ד玛丽亚·博尼塔”）的精油进行定量描述分析（QDA），来研究罗勒（Ocimum basilicum L.）的挥发性成分和感官特征。由一个选定的小组制定了12个描述性术语，该小组还生成了每个术语的定义和参考样品。对数据进行了方差分析、Tukey检验和主成分分析。杂交品种“肉桂”ד玛丽亚·博尼塔”表现出更强的整体香气，且比其他样品的柑橘味更淡。杂交有利于在杂交品种“甜丹妮”ד玛丽亚·博尼塔”的精油中产生新的化合物，如蒈花烃和（E）-石竹烯；（E）-石竹烯在杂交品种“甜丹妮”ד肉桂”中也是一种新化合物；该化合物在亲本的精油中不存在。
Zotero 插件