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Article

Influence of water stress and storage time on preservation of the fresh volatile profile of three basil genotypes.

Food chemistry - 15 Apr 2017

Jordán María J, Quílez María, Luna María C, Bekhradi Farzaneh, Sotomayor José A, Sánchez-Gómez Pedro, Gil María I

Abstract excerpt

The main goal of the present study was to describe the volatile profile of three different basil genotypes (Genovese and Green and Purple Iranian), and the impact that water stress (75% and 50% field capacity) and storage time (up to 7days) have under mild refrigerated conditions. The chromatographic profile pointed to three different chemotypes: linalool/eugenol, neral/geranial, and estragol, for Genovese,...

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PMID: 27979148
DOI: 10.1016/j.foodchem.2016.10.059

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 6 Sept 2026. Manifest publication-graph-cohort-2026-09-06.1.

Source receipt: pubmed, retrieved 6 Sept 2026.

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