AromaDb: A Database of Plant's Aroma Molecules

Essential Oil Details

Essential Name
: Ocimum basilicum vikarsudha essential oil
Plant Name
: French basil, Indian basil, Sweet basil
Plant Variety Name
: Vikarsudha
Plant Tissue Name
: Leaf

Introduction

Basil Ocimum basilicum is aromatic herbs that is used extensively to add a distinctive aroma and flavour to food. The leaves can be used fresh or dried for use as a spice. In this variety methyl chavicol content is syntheisised in high concentration which is 78%.

Other Details

Essential oils extracted from fresh leaves and flowers can be used as aroma additives in food, pharmaceuticals, and cosmetics.

Reference

1. Dwivedi S, Tajuddin, Yaseen M, Singh K, Naqvi AA, Singh AP, Kumar S.1999. registration of new variety 'Vikarsudha; of Ocimum basilicum. J Med Arom Pl Sci 21: 373-374.

2. Verma, Ram Swaroop, Rajendra Chandra Padalia, and Amit Chauhan. "Variation in the volatile terpenoids of two industrially important basil (Ocimum basilicum L.) cultivars during plant ontogeny in two different cropping seasons from India." Journal of the Science of Food and Agriculture 92.3 (2012): 626-631.

Major Compound Details

Serial No.Compound Name Compound Percentage(%)
1Methyl Chavicol 93.46

Minor Compound Details

Serial No.Compound Name Compound Percentage(%)
1Beta-Caryophyllene Oxide 1.01
2Limonene 1.71
3Methyl Eugenol 1.27
4Alpha- Pinene 0.10
5Sabinene 0.10
6Alpha-Muurolene 0.15
7Alpha-Cadinol Trace
8Alpha-Terpineol Trace
9Beta-Elemene 0.20
10Camphene Trace
11Beta-Eudesmol 0.31
12Camphor Trace
13Beta-Pinene 0.15
14Eugenol Trace
15Bicyclogermacrene 0.98
16Caryophyllene Oxide 0.24
17Geranial 0.24
18Linalool 0.40
19Neral 0.83

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