2019 ASHS Annual Conference

Basil (Ocimum basilicum) is the most poplar aromatic culinary herb in the USA and one of the most around the world. Basil is found in cuisine all over the world being used as a garnish, condiment, flavor, or an aroma and flavor ingredient. With the development of new and increasingly aggressive pathogens such as downy mildew, breeders are faced with the task of developing resistant lines as well as focusing on ensuring high yields, and excellent disease resistance. With aromatic plants, selecting and breeding for aroma is important to ensure new and improved varieties meet the market and consumer preferences relative to aroma considerations. In this study, we identify the major chemical components and proportions of basil and their contribution to the overall aroma. In addition, we use chemical sensory response in concert with chemical analysis, using GCMS-SPME, to bridge the gap between aroma composition of different sweet basils and consumer perception. The results of this study provide new innovative ways to link breeding and consumer feedback to better understand and define the perfect basil bouquet.