Sensory evaluation and essential oil content of different curry leaf genotypes found in Ratnagiri

Abstract

The study titled “Evaluation of Different Curry Leaf (Murraya koenigii) Genotypes” was carried out at the Department of Plantation, Spice, Medicinal and Aromatic Crops, College of Horticulture, Dapoli, Ratnagiri, during 2024-2025 under Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli. Fifteen accessions, aged 10 to 15 years, were selected based on vigour, yield, and leaf aroma. The results indicated that accession CL-1 recorded the highest mean sensory ratings (8.98) for appearance, flavour, aroma, texture, and overall acceptability, followed by CL-11 (8.80). The lowest mean was observed in CL-4 (7.16). Regarding essential oil recovery, the highest yield was found in CL-11 (1.2%), followed by CL-10 (0.8%), while the lowest was recorded in CL-8 (0.4%).