Aroma characterisation and UV elicitation of purple basil from different plant tissue cultures

Food Chemistry

Volumn 141, Issue 2, 2013, Pages 776-787

  Bertoli, A ^a   Lucchesini, M ^a   Mensuali Sodi, A ^b   Leonardi, M ^a   Doveri, S ^a   Magnabosco, A ^a   Pistelli, L ^a  

^a UNIVERSITY OF PISA   (Italy)

^b SCUOLA SUPERIORE SANT ANNA   (Italy)

Author keywords

Callus; In vitro shoots; In vivo plants; Ocimum basilicum; Suspension cultures; Volatiles

Indexed keywords

AROMATIC COMPOUNDS; AROMATIZATION; MONOTERPENES; ODORS; VOLATILE ORGANIC COMPOUNDS;

CALLUS; IN-VITRO; IN-VIVO; OCIMUM BASILICUM; SUSPENSION CULTURES; VOLATILES;

TISSUE CULTURE;

ALPHA EUDESMOL; BETA CUBEBENE; BETA PINENE; BETA SESQUIPHELLANDRENE; BICYCLOGERMACRENE; BORNEOL; CAMPHENE; CAMPHOR; CINEOLE; COPAENE; DECANAL; DELTA CADINENE; ESTRAGOLE; EUGENOL; GAMMA CADINENE; GERMACRENE D; LIMONENE; LINALOOL; METHYL GERANATE; METHYLEUGENOL; MYRCENE; PINENE; SABINENE; SELINENE; T CADINOL; TERPENE; TERPINEN 4 OL; TERPINENE; TERPINEOL; TERPINOLENE; UNCLASSIFIED DRUG;

AROMA; ARTICLE; BASIL; CALLUS (PLANT); GAS CHROMATOGRAPHY; IN VITRO STUDY; JUVENILE PLANT; MASS FRAGMENTOGRAPHY; PLANT GROWTH; PLANT TISSUE CULTURE; SUSPENSION CELL CULTURE; ULTRAVIOLET B RADIATION; ULTRAVIOLET C RADIATION;

OCIMUM; OCIMUM BASILICUM;

EID: 84878260156     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.02.081     Document Type: Article

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