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Estimation of volatile onion aroma and flavour compounds

M. Saguy, C. H. MANNHEIM, Yoav Peleg

Open publisher page 10 citations

Abstract

Summary. The Chemical Oxygen Demand (COD) method was used for the evaluation of onion aroma components. the method was found to be reliable and to correlate well with odour threshold values for raw onions and with taste scores for dehydrated onion products. Odour threshold values could not be used for the latter products due to the development of undesirable off‐odour after exposure to high temperature or prolonged storage.

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What this paper is about

Summary. The Chemical Oxygen Demand (COD) method was used for the evaluation of onion aroma components. the method was found to be reliable and to correlate well with odour threshold values for raw onions and with taste scores for dehydrated onion products. Odour threshold values could not be used for the latter products due to the development of undesirable off‐odour after exposure to high temperature or prolonged storage.

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OpenAlex reports 10 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

Summary. The Chemical Oxygen Demand (COD) method was used for the evaluation of onion aroma components. the method was found to be reliable and to correlate well with odour threshold values for raw onions and with taste scores for dehydrated onion products. Odour threshold values could not be used for the latter products due to the development of undesirable off‐odour after exposure to high temperature or prolonged storage.

Key concepts: Aroma, Flavour, Food science, Taste, Chemistry

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