Browse > Article
http://dx.doi.org/10.5352/JLS.2008.18.12.1712

Comparison of Volatile Flavor Compounds of Domestic Onions (Allium cepa) during Storage  

Lee, Hee-Young (Division of Environmental Wooden Material Engineering, Korea Forest Research Institute)
Jeong, Eun-Jeong (Department of Food and Nutrition, Changwon National University)
Jeon, Seon-Young (Department of Food and Nutrition, Changwon National University)
Cha, Yong-Jun (Department of Food and Nutrition, Changwon National University)
Publication Information
Journal of Life Science / v.18, no.12, 2008 , pp. 1712-1717 More about this Journal
Abstract
Volatile flavor compounds of onions were analyzed and compared during storage at $0.5^{\circ}C$, which harvested in 6 regions, such as Muan, Buan, Andong and 3 regions of Changnyeong (Yueo, Jangma and Seongsan). A total of 45 compounds were detected in samples by solid phase microextraction (SPME)/GC/MSD, consisting mainly of sulfur-containing compounds (21), aldehydes (13), ketones (2) and miscellaneous compounds (9). The sulfur-containing compounds were major compounds with ranges of $66.9{\sim}86.9%$ of total volatiles in 0 day of storage as regardless of harvested regions. Three regions (Yueo, Seongsan and Muan) had high amounts of over 4,043 ng/g in 0 day of storage, whereas 2 regions (Muan and Yueo) only had amounts of over 2,400 ng/g after 60 days of storage. Five sulfur-containing compounds known as having antioxidant activity (2,4-, 2,5-dimetylthiophene, 2-vinyl-1,3-dithiane, 5-methoxy thiazole and 3,5-diethyl-1,2,4-trithiolane and isomer) were the high levels in 3 regions (Yueo, Seongsan and Muan) during 60 day of storage. These 3 regions had also the highest amounts in 5 sulfur-containing compounds known as having anticarcinogenic activity ((Z)-, (E)-methyl propenyl disulfide, (Z)-, (E)-propenyl propyl disulfide, and di-2-propenyl disulfide) and kept same trend after 60 days of storage.
Keywords
Onion (Allium cepa); volatile compound; flavor; domestic onions;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Park, E. R., C. N. Ko, S. H. Kim and K. S. Kim. 2001. Analysis of volatile organic compounds from fresh and decayed onions. J. Korean Soc. Food Sci. Nutr. 30, 1011-1020.   과학기술학회마을
2 Nielsen, G. S. and L. Poll. 2004. Determination of odor active aroma compounds in freshly Cut leek (Allium ampeloprasum Var. Bulga) and in long-term stored frozen unblanched and blanched leek slices by gas chromatography olfactometry analysis. J. Agric. Food Chem. 52, 1642-1646.   DOI   ScienceOn
3 Randle, W. M., E. Block, M. H. Littlejohn, D. Prtman and M. L. Bussard. 1994. Onion (Allium cepa L.) thiosulfinates respond to increasing sulfur fertility. J. Agric. Food Chem. 42, 2085-2088.   DOI   ScienceOn
4 Schmitt, B., H. Schulz, J. Storsberg and M. Keusgen. 2005. Chemical characterization of Allium ursinum L. depending on harvesting time. J. Agric. Food Chem. 53, 7288-7294.   DOI   ScienceOn
5 Uddin, M. M. and H. S. MacTavish. 2003. Controlled atmosphere and regular storage-induced changes in S-alk(en)yl-L-Cysteine sulfoxides and alliinase activity in onion bulbs(Allium cepa L. cv. Hysam). Postharvest Biology Technol. 28, 239-245.   DOI   ScienceOn
6 Virtanen, A. and C. G. Spare. 1961. Isolation of the precursor of the lachrimatory factor in onion (Allium cepa). Suomen. Kemistilehti B 34, 72-74.
7 Sparnins, V. L., G. Barany and L. W. Wattenberg. 1988. Effects of organosulfur compounds from garlic and onions on benzo[a]pyrene-induced neoplasia and gluthathione S-transferase activity in the mouse. Carcinogenesis 9, 131-134.   DOI   ScienceOn
8 Wattenberg, L. W., V. L. Sparnins and G. Barany. 1989. Inhibition of N-nitrosodiethylamine carcinogenisis in mice by naturally occurring organosulfur compounds and monoterpens. Cancer Res. 49, 2689-2692.
9 Cha, Y. J., H. Kim, S. Y. Park, S. J. Kim and Y. J. Yoo. 2000. Identification of irradiation-induced volatile flavor compounds in beef. J. Korean Soc. Food Sci. Nutr. 29, 1050-1056.   과학기술학회마을
10 Eiserich, J. P. and T. Shibamoto. 1994. Sulfur-containing heterocyclic compounds with antioxidative activity formed in maillard reaction model systems, pp. 247-257, In Mussinan C. J. and M. E. Keelan (eds.), Sulfur compounds in foods, ACS symposium series 564, American Chemical Society, Washington, DC.
11 Kwon, J. H., G. D. Lee and M. W. Byun. 1999. Quality changes based on storage temperature and humidity of onion. Korean J. Food Preser. 6, 143-147.   과학기술학회마을
12 Ministry of Agriculture & Forestry. 2004. Agricultural & forestry statistical yearbook 2004. Ministry of Agriculture & Forestry. pp. 1-320.
13 Kim, H. D., C. J. Lee, E. H. Cheong and J. K. Suh. 2003. Effect of top-dressing period on yield and storage quality of onion (Allium cepa L.). Korean J. Food Preser. 10, 267-271.   과학기술학회마을
14 Koch, H. P. and L. D. Lawson. 1996. Garlic: The Science and Therapeutic Application of Allium sativum L. and Related Species. Williams & Wilkins, Baltimore. pp. 1-227.
15 Moisio, T., C. G. Space and A. I. Virtanen. 1962. Mass spectral studies of the chemical nature of the lachrymatory factor formed enzymically from S-(1-propenyl)-cysteine sulfoxide isolated onion (Allium cepa). Suomen. Kemistilehti B 35, 29.
16 Randle, W. M. 2000. Increasing nitrogen concentration in hydroponic solutions affects onion flavor and bulb quality. J. Am. Soc. Hort. Sci. 125, 254-259.
17 Randle, W. M. 1997. Onion flavor chemistry and factors influencing flavor intensity, In Risch S. J. and C. T. Ho (eds.), pp. 41-52, Flavor chemistry and antioxidant properties, ACS symposium series 660, American Chemical Society, Washington, DC.
18 Bolenes, M. P. J. De Valois, H. J. Wobben and A. Van der Cen. 1971. Volatile flavor compounds from onion. J. Agric. Food Chem. 19, 984-991.   DOI
19 Block, E. 1992. The organosulfur chemistry of the genus Allium-implications for the organic chemistry of sulfur. Angew. Chem. Int. Ed. Engl. 31, 1135-1178.   DOI
20 Cha, Y. J., H. Kim and K. R. Cadwallader. 1998. Aromaactive compounds in kimchi during fermentation. J. Agric. Food Chem. 46, 1944-1953.   DOI   ScienceOn
21 Mussinan, C. Y. and M. E. Keelan. 1994. Sulfur compounds in foods; an overview, pp. 1-6, In Mussinan C. J. and M. E. Keelan (eds.), Sulfur compounds in foods, ACS symposium series 564, American Chemical Society, Washington, DC.
22 Ariyama, K., T. Nisshida, T. NoDa, M. Kadokura and A. Yasui. 2006. Effects of fertilization, crop year, variety, and provenance factors on mineral concentrations in onions. J. Agric. Food Chem. 54, 3341-3350.   DOI   ScienceOn