HS-SPME-GC-MS Analysis of onion (Allium cepa L.) and shallot (Allium ascalonicum L.)
Journal Title: Food Research - Year 2017, Vol 1, Issue 5
Abstract
The volatile organic compounds of onion and shallot were determined via HS-SPME-GC-MS. The main components were dipropyldisulphide and allylpropyldisulphide. Thiopropanal S-oxide were detected only in onion volatiles. In shallot is interesting the presence of 2-methyl-2-pentenal, a compound with an intense fruity aroma, that can characterize the different aroma between onion and shallot. The SPME-GC-MS analysis of shallot after absorption on the SPME fiber at 50°C showed the presence of new compounds, whose structures have been discussed.
Authors and Affiliations
M. D'Auria, R. Racioppi
Keywords
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- EP ID EP289930
- DOI 10.26656/fr.2017.5.055
- Views 197
- Downloads 0
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