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KMID : 0380620130450040478
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 4 p.478 ~ p.487
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Influence of the Number of Sulfur Applications on the Improvement of the Chemical Composition and Quality of Onions
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Choi Bo-Gyoung
Surh Jeong-Hee
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Abstract
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Onions were treated with different amounts of sulfur (S) during cultivation and examined for their physicochemical properties and flavor. Onions cultivated without S application were the control group; the treatment groups were grown in soil that had been pretreated with S and received additional S applications or four times before harvest. As the number of S applications increased, the levels of crude protein, quantified with total nitrogen; ash, approximating total amounts of minerals; and dietary fiber of the onions tended to increase. The mineral compositions also improved, with noticeable increases in the levels of Mg, K, Fe, and Zn. In particular, the reducing capacity of the onions increased appreciably (p<0.05), without increases in the levels of S-containing compounds such as thiosulfinate or S-containing amino acids. Nevertheless, the spicy hot taste and flavor, which is generated mainly from S-containing compounds, were perceived more strongly in the onions that had received more S applications.
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KEYWORD
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onions, sulfur, chemical composition, thiosulfinate, flavor
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