Aroma as a Factor in the Breeding Process of Fresh Herbs - The Case of Basil

Nativ Dudai, Faith C. Belanger

Research output: Chapter in Book/Report/Conference proceedingChapter

6 Scopus citations
Original languageEnglish (US)
Title of host publicationBiotechnology in Flavor Production
PublisherBlackwell Publishing Ltd
Pages161-184
Number of pages24
ISBN (Print)140515649X, 9781405156493
DOIs
StatePublished - Feb 2 2009

All Science Journal Classification (ASJC) codes

  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)

Keywords

  • Australian tea tree or Melaleuca alternifolia
  • Biosynthetic pathways of basil aroma components
  • Edible basil varieties of Ocimum basilicum
  • Essential oil profiles of commercial basil varieties
  • Geraniol dehydrogenase (GEDH1) - an enzyme
  • Inheritance of aroma compounds in basil
  • Interspecific hybridization among Ocimum species
  • Solid-phase microextraction (SPME)
  • Sweet basil and Ocimum genus

Cite this

Dudai, N., & Belanger, F. C. (2009). Aroma as a Factor in the Breeding Process of Fresh Herbs - The Case of Basil. In Biotechnology in Flavor Production (pp. 161-184). Blackwell Publishing Ltd. https://doi.org/10.1002/9781444302493.ch8