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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.

Wild Color

Withdrawn

Ocimum basilicum L. · Basil

Udo Schäfer

1 record

Fin compact

Application submitted

Ocimum basilicum L. · Basil

PUBBLICO DOMINIO

IT
1 record

Piccolino

Active

Ocimum basilicum L. · Basil

Olaf Kunzemann

DE
1 record

Geronimo

Active

Ocimum basilicum L. · Basil

HU
1 record

Litra

Protection expired

Ocimum basilicum L. · Basil

SK
1 record

Olympos

Active

Ocimum basilicum L. · Basil

HU
1 record