HS-SPME-GC-MS Analysis of onion (Allium cepa L.) and shallot (Allium ascalonicum L.)

M. D'Auria, R. Racioppi
2017 Food Research  
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
more » ... presence of new compounds, whose structures have been discussed.
doi:10.26656/fr.2017.5.055 fatcat:fxakajfrpvf4bgj7kza6aowq6u