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KMID : 1134820080370121609
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 12 p.1609 ~ p.1614
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Comparison of Volatile Flavor Compounds of Domestic Onions Harvested in Various Regions
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Lee Hee-Young
Jeong Eun-Jeong
Cha Yong-Jun
Kim Hee-Dae
Cho Woo-Jin
Jeon Seon-Young
Cho Min-Sook
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Abstract
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To provide scientific information for processing of value-added products from onion, volatile flavor compounds were compared in onions harvested in 6 regions, such as Muan (Jeonnam), Buan (Jeonbuk), Andong (Gyeongbuk), and 3 regions of Gyeongnam around Changnyeong (Yueo, Jangma, Seongsan). A total of 51 compounds were detected in samples by solid phase microextraction (SPME)/GC/MSD and they consisted mainly of sulfur-containing compounds (20), aldehydes (4), ketones (5), esters (11), aromatic hydrocarbons (4), nitrogen containing compounds (2), and miscellaneous compounds (5). The sulfur-containing compounds were the major compounds with ranges of 62.6～80.3% of total volatiles, regardless of harvested regions. The amounts of 5 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) were the highest in Andong and followed by Yueo, Jangma, Buan, Seongsan, and Muan. However, onions from Buan region had the highest amounts of 5 sulfur-containing compounds known as having anticarcinogenic activity ((Z)-, (E)-methyl propenyl disulfide, (Z)-, (E)-propenyl propyl disulfide, and di-2-propenyl disulfide), followed by Yueo, Andong,
Jangma, Seongsan, and Muan.
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KEYWORD
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onion, volatile compound, flavor, domestic
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