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KMID : 1011620220380030146
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Korean Journal of Food and Cookey Science
2022 Volume.38 No. 3 p.146 ~ p.152
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Identification of volatile compounds in Welsh onion (Allium fistulosum L.) concentrates using reverse osmosis
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Shim Zen
Lee Dae-Hee
Lee Sang-Mi
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Abstract
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Purpose: This study identifies and compares the volatile compounds in Welsh onion juice and Welsh onion concentrates using reverse osmosis.
Methods: Volatile compounds in Welsh onion juice and Welsh onion concentrates were analyzed using solvent-assisted flavor evaporation followed by gas chromatography-mass spectrometry.
Results: In total, 30 and 31 of volatile compounds were found in Welsh onion juice and Wwelsh onion concentrates by reverse osmosis, respectively. These include alcohols, aldehydes, esters, furans, acids, hydrocarbons, and sulfur-containing compounds. Of these, the sulfur-containing compounds, which are characteristic flavor compounds in raw Welsh onions, were predominant in Welsh onion juice and Welsh onion concentrates. In particular, the contents of some sulfur compounds, such as dimethyl disulfide, (Z)-propenyl methyl disulfide, (E)-Propenyl methyl disulfide, dimethyl trisulfide, (Z)-propenyl propyl disulfide, (E)-propenyl propyl disulfide, methyl propyl trisulfide, dipropyl trisulfide, dimethyl tetrasulfide, and 3,5-diethyl-1,2,4-trithiolane, were higher in Welsh onion concentrates than in Welsh onion juice.
Conclusion: These results indicate that sulfur-containing compounds are the major contributors to the unique flavor characteristic of Welsh onion concentrates.
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KEYWORD
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welsh onion, reverse osmosis, volatile compounds, welsh onion concentrates, sulfur-containing compounds
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