Characteristics of Essential Oil from Basil (Ocimum basilicum L.) Grown in Australia

A commercial sample of essential oil from basil (Ocimum basilicum L.) grown in Australia was similar in chemical composition to oil from traditional producing countries, but the sensory properties were considered to be inferior. A small-scale horticultural trial showed that oil yields per unit area of land were similar for three varieties of basil but the composition of the oils differed significantly. Data are provided that show differences in oil composition when basil is dried and also when leaves are extracted by hydrodistillation or supercritical or liquid CO2. The CO2 extracts obtained under a limited range of conditions were considered to be of inferior sensory quality when compared with hydrodistilled oil. Keywords: Basil; essential oil; critical extraction; carbon dioxide; sensory quality