Du Pengmeng, Yuan Honglun, Chen Yayu, Zhou Haihong, Zhang Youjin, Huang Menglan, Jiangfang Yiding, Su Rongxiu, Chen Qiyu, Lai Jun, Guan Lingliang, Ding Yuanhao, Hu Haiyan, Luo Jie
College of Tropical Crops, Hainan University, Haikou 570288, China.
Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya 572025, China.
Metabolites. 2023 Jan 4;13(1):85. doi: 10.3390/metabo13010085.
Basil (Ocimum L.) is widely used as a flavor ingredient, however research on basil flavor is limited. In the current study, nine basil species were selected, including Ocimum basilicum L.var. pilosum (Willd.) Benth., Ocimum sanctum, Ocimum basilicum cinnamon, Ocimum gratissimum var. suave, Ocimum tashiroi, Ocimum basilicum, Ocimum americanum, Ocimum basilicum ct linalool, and Ocimum basilicum var. basilicum, and their fragrance and flavor characteristics were assessed by sensory evaluation. The results indicated that Ocimum basilicum var. basilicum and Ocimum gratissimum var. suave have a strong clove smell and exhibited a piquant taste. Metabolomics and volatilomics analyses measured 100 nonvolatile metabolites and 134 volatiles. Differential analysis showed that eugenol, γ-terpinene, germacrene D and malic acid were among the most varied metabolites in basil species. Combined with sensory evaluation results, correlation analysis revealed that β-pinene and γ-cadinene contributed to the piquant smell, while eugenol and germacrene D contributed to the clove smell, and malic acid and L-(−)-arabitol contributed to the sweet flavor in basil. This study provided comprehensive flavor chemistry profiles of basil species and could be used as a guide for basil flavor improvement. The better understanding of objective sensory attributes and chemical composition of fresh basil could introduce the improved cultivars with preponderant traits, which is also in accordance with the various demands of breeders and growers, food producers, and consumers.
罗勒（唇形科罗勒属）被广泛用作调味成分，然而对罗勒风味的研究有限。在本研究中，选取了9种罗勒，包括毛罗勒、圣罗勒、肉桂罗勒、柔枝罗勒、田代罗勒、甜罗勒、美洲罗勒、芳樟醇型罗勒和普通罗勒，并通过感官评价评估了它们的香气和风味特征。结果表明，普通罗勒和柔枝罗勒具有浓郁的丁香气味，且味道辛辣。代谢组学和挥发组学分析测定了100种非挥发性代谢物和134种挥发性物质。差异分析表明，丁香酚、γ-萜品烯、杜松烯D和苹果酸是罗勒品种中变化最大的代谢物。结合感官评价结果，相关性分析显示，β-蒎烯和γ-荜澄茄烯促成了辛辣气味，而丁香酚和杜松烯D促成了丁香气味，苹果酸和L-(-)-阿拉伯糖醇促成了罗勒的甜味。本研究提供了罗勒品种的综合风味化学概况，可作为罗勒风味改良的指南。更好地了解新鲜罗勒的客观感官属性和化学成分，可以推出具有优势性状的改良品种，这也符合育种者、种植者、食品生产商和消费者的各种需求。
