Variety traits

Basil Taste and Aroma

Ocimum basilicum L.

The taste and aroma of basil are determined by the composition of essential oils, the content of which varies from 0.04% to 2.0% of dry matter, depending on the chemotype and growing conditions.

In the reference 59 varieties crop Basil, where this is mentioned in the description.

Basil quality assessment is carried out using sensory analysis of aroma intensity (clove, pepper, cinnamon, anise, lemon) and biochemical analysis via gas chromatography. The main criteria are the mass fraction of essential oil and the ratio of terpene compounds: linalool, eugenol, methyl chavicol, camphor, and cineole.

The chemical profile and content of secondary metabolites depend on the plant's developmental stage: essential oil accumulation peaks during the flowering phase. Agrotechnical factors, such as light intensity and spectral composition, directly modulate the biosynthesis of essential compounds, affecting the final aroma of the crop.

General information about the subject — on the page Taste and aroma.

Sources8

Varieties of Basil mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.

Rutgers Devotion DMR

Active

Ocimum basilicum L. · Basil

Rutgers, The State University of New Jersey / Rutgers, The State University of New Jersey / Rutgers, The State University of New Jersey

4 records

Rutgers Passion DMR

Active

Ocimum basilicum L. · Basil

Rutgers, The State University of New Jersey / Rutgers, The State University of New Jersey / Rutgers, The State University of New Jersey

4 records

Marian

Active

Ocimum basilicum L. · Basil

Jan Draaistra

6 records

Edwina

Active

Ocimum basilicum L. · Basil

Olaf Kunzemann

5 records

Ajaka

Active

Ocimum basilicum L. · Basil

Udo Schäfer

5 records

Emily

Active

Ocimum basilicum L. · Basil

Olaf Kunzemann

4 records

Rutgers Obsession DMR

Application submitted

Ocimum basilicum L. · Basil

Rutgers, The State University of New Jersey / Rutgers, The State University of New Jersey / Rutgers, The State University of New Jersey

3 records

Dark Lady

Active

Ocimum basilicum L. · Basil

Udo Schäfer

4 records

Profumo

Active

Ocimum basilicum L. · Basil

SATIVA SEEDS & SERVICES S.R.L.

3 records

LEMONA

Active

Ocimum basilicum L. · Basil

Jan Draaistra

RO UA

3 records

Winner

Active

Ocimum basilicum L. · Basil

BLUMEN GROUP S.P.A

3 records

Pesto Perpetuo

Terminated

Ocimum basilicum L. · Basil

Pierre Bennerup

3 records

Crimson King

Active

Ocimum basilicum L. · Basil

A L TOZER LTD

3 records

Mammolo

Active

Ocimum basilicum L. · Basil

SATIVA SOC. COOP. A R.L.

3 records

PAS1699933

Application submitted

Ocimum basilicum L. · Basil

James R. Irvine,Jhamna Magsig Castillo

3 records

Baroness

Active

Ocimum basilicum L. · Basil

Saatzucht Aschersleben Herrn Dr. Peter Römer

3 records

Genovese gigante

Active

Ocimum basilicum L. · Basil

PUBBLICO DOMINIO

2 records

Filosof

Active

Ocimum basilicum L. · Basil

Tsyunel` Anatolii Mechyslavovych, Tsyunel` Mykhailo Mechyslavovych, Havrysh Serhii Fedorovych,

2 records

Fulvio

Active

Ocimum basilicum L. · Basil

Consorzio Sativa Societa Cooperativa Agricola

2 records

Fiero

Active

Ocimum basilicum L. · Basil

Consorzio Sativa Societa Cooperativa Agricola

2 records

Perpetuo

Active

Ocimum basilicum L. · Basil

Pierre Bennerup

3 records

Gecom

Active

Ocimum basilicum L. · Basil

Società Agricola Italiana Sementi (SAIS) S.p.A.

3 records

Elidia

Active

Ocimum basilicum L. · Basil

Enza Zaden Beheer B.V.

2 records

Keira

Active

Ocimum basilicum L. · Basil

Jan Draaistra

3 records