Flavor characteristic compounds found in the essential oil of Ocimum basilicum L. with sensory evaluation and statistical analysis

Oils obtained from various parts of the basil plant were categorized into 5 groups by reference ranking test of their aromas. According to the odor assessment of each volatile compound by the sniffing method of gas chromatography, methylchavicol and 1-octen-3-ol were the most and the least preferable characteristic compounds, respectively. A regression equation was obtained by SAS stepwise regression analysis.