Antonelli, A; Fabbri, C; Boselli, E

Food Chemistry [Food Chem.], vol. 63, no. 4, pp. 485-489, Dec 1998

Dried basil leaves were irradiated with two different doses of gamma rays and with microwaves. Comparison with a blank sample was performed by capillary gas chromatography/mass spectrometry (GC/MS) which identified 47 peaks. Linalool and estragol showed the greatest increases with gamma -radiation and dropped with microwaves. The composition of essential oils was different, except for a few compounds which increased or decreased regardless of the treatment. Gamma radiation caused the most evident changes in the composition profiles. A sensory test confirmed significant differences between the extracts. The panellists preferred the gamma treated sample, while the microwaved sample was the least appreciated.