## 3 Discussion
### Effect of Various Heat Treatment Methods on the Arrona Profile of Basil Infusions
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Color**} & \multirow{2}{*}{**Fresh**} & \multicolumn{3}{c}{**Sous Vide Method \(\mathfrak{F}\pm\mathit{SE}\)**} & \multirow{2}{*}{**Traditional**} \\ \cline{3-3} \cline{5-6}  & & \(\mathbf{SV_{65}}\) & \(\mathbf{SV_{75}}\) & \(\mathbf{SV_{85}}\) & \(\mathbf{T_{100}}\) \\ \hline \multirow{3}{*}{Color of infusion} & L & - & 26.79 \(\pm\) 0.83 \({}^{\mathrm{a,A}}\) & 30.25 \(\pm\) 1.20 \({}^{\mathrm{b,A}}\) & 36.77 \(\pm\) 0.94 \({}^{\mathrm{c,A}}\) & 32.82 \(\pm\) 0.77 \({}^{\mathrm{b,A}}\) \\  & a & - & 8.24 \(\pm\) 0.74 \({}^{\mathrm{c,A}}\) & 4.48 \(\pm\) 0.75 \({}^{\mathrm{b,A}}\) & 0.01 \(\pm\) 0.31 \({}^{\mathrm{a,A}}\) & 5.46 \(\pm\) 0.44 \({}^{\mathrm{b,A}}\) \\  & b & - & 26.97 \(\pm\) 0.88 \({}^{\mathrm{c,A}}\) & 21.91 \(\pm\) 1.05 \({}^{\mathrm{b,A}}\) & 15.49 \(\pm\) 0.52 \({}^{\mathrm{a,A}}\) & 17.43 \(\pm\) 0.48 \({}^{\mathrm{a,A}}\) \\ \hline \multirow{3}{*}{Color of infusion} & L & - & 16.51 \(\pm\) 0.46 \({}^{\mathrm{a,B}}\) & 16.97 \(\pm\) 0.26 \({}^{\mathrm{a,B}}\) & 36.24 \(\pm\) 0.46 \({}^{\mathrm{c,A}}\) & 25.60\(\pm\) 0.62 \({}^{\mathrm{b,B}}\) \\  & a & - & 17.11 \(\pm\) 0.31 \({}^{\mathrm{c,B}}\) & 16.59 \(\pm\) 0.18 \({}^{\mathrm{c,B}}\) & 0.22 \(\pm\) 0.31 \({}^{\mathrm{a,A}}\) & 10.08 \(\pm\) 0.17 \({}^{\mathrm{b,B}}\) \\  & b & - & 23.24 \(\pm\) 0.46 \({}^{\mathrm{b,B}}\) & 24.02 \(\pm\) 0.53 \({}^{\mathrm{b,A}}\) & 15.30 \(\pm\) 0.46 \({}^{\mathrm{a,A}}\) & 24.08 \(\pm\) 0.23 \({}^{\mathrm{b,B}}\) \\ \hline \multirow{3}{*}{Color of leaves} & L & 34.89 \({}^{\mathrm{c}}\)\(\pm\) 0.83 & 9.8 \(\pm\) 1.00 \({}^{\mathrm{a}}\) & 9.6 \(\pm\) 1.41 \({}^{\mathrm{a}}\) & 8.4 \({}^{\mathrm{a}}\)\(\pm\) 0.69 \({}^{\mathrm{a}}\) & 18.8 \(\pm\) 0.88 \({}^{\mathrm{b}}\) \\  & a & \(-\)13.95 \({}^{\mathrm{d}}\)\(\pm\) 1.57 & \(-\)5.6 \(\pm\) 1.01 \({}^{\mathrm{a}}\) & \(-\)3.8 \(\pm\) 0.51 \({}^{\mathrm{b}}\) & \(-\)0.3 \(\pm\) 0.32 \({}^{\mathrm{c}}\) & \(-\)11.7 \(\pm\) 0.75 \({}^{\mathrm{d}}\) \\  & b & 45.14 \({}^{\mathrm{c}}\)\(\pm\) 1.62 & 16.6 \(\pm\) 1.70 \({}^{\mathrm{a}}\) & 15.4 \(\pm\) 2.77 \({}^{\mathrm{a}}\) & 14.2 \({}^{\mathrm{a}}\)\(\pm\) 1.18 \({}^{\mathrm{a}}\) & 31.6 \(\pm\) 1.49 \({}^{\mathrm{b}}\) \\  & C & 46.99 & 17.48 & 15.90 & 13.87 & 34.03 \\  & \(\Delta\)C & - & 29.54 & 31.11 & 33.80 & 13.20 \\  & \(\Delta\)E & - & 38.56 & 39.92 & 42.88 & 20.42 \\ \hline \hline \end{tabular} SE—standard error; \({}^{\mathrm{a,b,c,d}}\)—different lowercase letters in rows indicate significant differences in color depending on the parameters applied at \(p\leq 0.05\); \({}^{\mathrm{a,B}}\)—different uppercase letters in the column denote significant differences in infusion color after 2 h storage.  
\end{table} 
Table 3: The color of basil leaves and infusions measured instrumentally. caused by cooking the basil leaves were reported by [PERSON] et al. [35], they reported slightly elevated levels of eugenol, similarly as in that study. Table 4 shows volatile compounds identified in basil infusions along with references confirming the high probability of their identification in basil. The compilation considers the results of research by various authors [33; 36; 37; 38; 39], in which the chromatographic analysis was carried out using a capillary consisting of a non-polar phase with 5% participation of phenyl groups. The largest number of confirmations in the literature concerns compounds occurring in herbs in significant amounts. Due to the fact that most of the chromatographic analyses were carried out on herbal extracts or extracts, the works of other authors did not identify aliphatic alcohols and aldehydes typical for freshly cut herbs (e.g., 3-hexen-1-ol, (E) -2 -hexenal). In the sous-vide samples, there was a higher relative content of alkanes. Applied heat treatment, especially vacuum cooking, resulted in the degradation of volatile compounds associated with freshly cut grass or leaf notes. This is consistent with the results of [PERSON] et al.