ArticleCurrent research in food science2024
Characterization of flavor volatiles in raw and cooked pigmented onion (
Article in Current research in food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Multidimensional Quality Assessment of Guizhou Teas Integrating Thermogravimetric, Amino Acid, and Trace Element Analyses.Food science & nutrition · 2026Article
- Shiso (Food science & nutrition · 2026Article
- Effects of drying methods on the nutritional, antioxidant capacity and volatile compounds ofFood chemistry: X · 2026Article
- Microbial succession and tissue-specific restructuring of bacterial and fungal communities during post-harvest onion bulb rotting.Frontiers in microbiology · 2026Article
- Exploring Formation and Control of Hazards in Thermal Processing for Food Safety.Foods (Basel, Switzerland) · 2025Review
- Effects of different drying methods on the antioxidant profiles and volatile organic compounds of blueberry pomace.Food chemistry: X · 2025Article
- Comparative analysis of the quality characteristics and flavor volatiles of Lueyang black-bone chicken meatballs cooked via different methods.Frontiers in nutrition · 2025Article
- Gas chromatography-ion mobility spectrometry-based fingerprint analysis of volatile flavor compounds in ginger cultivated under different conditions.Current research in food science · 2025Article
- Unraveling volatile metabolites in pigmented onion (Frontiers in nutrition · 2025Article
- Differentiation of volatile organic compounds in chili powders of different spiciness levels via E-nose, HS-GC-IMS, and chemometrics.Frontiers in nutrition · 2025Article
- Sex-Specific Lipid Profiles and Flavor Volatiles in Giant Salamander (Foods (Basel, Switzerland) · 2024Article
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7 authors.
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Abstract
Variations in volatile flavor components in pigmented onion bulbs (purple, white, and yellow) before and after cooking were characterized by headspace gas chromatography-ion migration spectrometry (HS-GC-IMS) to investigate their odor traits. Results showed that 39 and 45 volatile flavor compounds were identified from pigmented onion bulbs before and after cooking via the HS-GC-IMS fingerprinting, respectively. Sulfurs (accounting for 50.65%-63.42%), aldehydes (13.36%-22.11%), and alcohols (11.32%-17.94%) ranked the top three prevailing compound categories in all pigmented onions (both raw and cooked). Compared to the raw colored onion bulbs, the relative proportion of sulfurs in cooked onions decreased, whereas the relative proportion of alcohols, esters, pyrazines, and furans increased. Two reliable prediction models were established through orthogonal partial least squares-discriminant analysis (OPLS-DA), and 8 and 22 distinctive odor compounds were sieved out by variable importance in projection (VIP>1.0) as volatile labels, respectively. Both principal component analysis (PCA) and clustering heatmap exhibited favorable distinguishing effects for various pigmented onion bulbs before and after cooking. These results might offer insights into understanding the odor characteristics of different pigmented onions.
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