Volatiles from infusions of lemon basil Ocimum citriodorum Vis were evaluated by SPME-GC/MS. Citral,
linalool and estragole were the major constituents. Citral, the major contributor to the lemony flavour,
was significantly higher in post-flowering (79%) and full-flowering (65%), it was reduced to 42% at
pre-flowering. Linalool was consistent throughout the growth cycle (2–3%). Estragole was higher in
pre-flowering representing 15% of the total volatiles present. Linalool levels dropped sharply during
the full-flowering and post-flowering stages to 2% and 0.4%, respectively. Volatiles from different parts
of lemon basil were evaluated to determine the parts that influence the flavour. The percentage composition
of citral for leaves and flowers was 64.5% and 58% for the branches. Linalool was much higher in
flowers (13%), followed by 11% in branches and 3% in leaves. The flavour attributes of lemon basil infusions
can be improved by incorporating aerial branches and flowers in the tea.