Detection of onion postharvest diseases by analyses of headspace volatiles using a gas sensor array and GC-MS

Li, Changying; Schmidt, Norman E.; Gitaitis, R. D.

doi:10.1016/j.lwt.2010.11.036

Cited by 59 publications

(34 citation statements)

References 18 publications

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“…2-Propanone, 2-butanone, 2,3-pentanedione, 2-undecanone, and 2-tridecanone identified in the present study were largely reported in the volatile composition of raw [6,36,42] or heated onions [6,7]. Conversely, as far as we know, 2,3-butanedione has never been pointed out in the volatile composition of neither raw nor cooked onions, but this compound could originate from the Maillard reaction as well as 2,3-pentanedione [49].…”

Section: Resultsmentioning

confidence: 57%

“…Alk(en)yl mono-, di-, and tri-sulfides were detected in large numbers in the headspace of each sample and were all previously identified in raw [6,[33][34][35][36]42] and/or cooked onions [4][5][6][7][8]13]. These compounds were previously found to be the major volatile components in onion oil obtained by steam distillation [9,10].…”

Section: Resultsmentioning

confidence: 85%

“…Alkanethiols could be derived from interactions of Maillard reactions and lipids [37]. Methanethiol and propanethiol were previously found in raw [6,34,42] and cooked onions [4][5][6][7][8]13], but to our knowledge, pentanethiol has never been reported in onions. However, this compound has already been identified in the volatile composition of chive (Allium schoenoprasum L.) [38].…”

Section: Resultsmentioning

confidence: 95%

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Evaluation of aroma profile differences between sué, sautéed, and pan-fried onions using an innovative olfactometric approach

Villière

Roy

Fillonneau

et al. 2015

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Background: Onions (Allium cepa) are widely used as a flavor agent ingredient in culinary preparations to bring specific cooked onion notes. In this study, three traditional types of preparations-sué, sautéed, and pan-fried onions-were used to investigate their differences in aroma profile. Results: Headspace solid phase micro-extraction (HS-SPME) and gas chromatography (GC) coupled with mass spectrometry (MS), flame ionization detection (FID), and olfactometry were used to analyze the onion preparations. The study enables to identify 66 major compounds in the preparations. Among these compounds, sulfur compounds, aldehydes, and furans were the most represented. The pan-fried onion preparation distinguishes itself by the highest number of compounds represented in a large amount. This result is consistent with this mode of cooking that combines high temperature with long cooking time and favors the formation of compounds from the Maillard reaction and lipid oxidation. In comparison, the sué and sautéed preparations contain globally fewer compounds and, for most of them, in a lower amount compared to the pan-fried preparation. An innovative olfactometric approach was performed, based on a laboratory-developed software using an aroma wheel especially designed for the study of cooked onion. It enables an intuitive, efficient, and precise characterization of odor events along elution. A statistical comparison of intensities perceived for each odor detected during olfactometric analysis was used to understand the aroma balance and nuances perceived for these three traditional onion preparations. In accordance with chromatographic results, the pan-fried onion displays the highest number of odorant zones (65) associated with higher intensity scores and notably, to an enhanced perception of some Maillard compounds. Sué and sautéed onion profiles show an analog number of odorant zones (50 and 53), but the sautéed onion displays higher intensity scores and a particular contribution from pyrazines.

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Section: Resultsmentioning

confidence: 57%

Section: Resultsmentioning

confidence: 85%

Section: Resultsmentioning

confidence: 95%

See 1 more Smart Citation

Evaluation of aroma profile differences between sué, sautéed, and pan-fried onions using an innovative olfactometric approach

Villière

Roy

Fillonneau

et al. 2015

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“…Finally, various promising results have been also achieved with EN for microbial screening of fresh and processed vegetables, like onions [33] and tomatoes [34], fruit juices [13,35] and drinks [36,37].…”

Section: Microbiology Applications Of Ensmentioning

confidence: 99%

Electronic Nose for Microbiological Quality Control of Food Products

Falasconi

Concina

Gobbi

et al. 2012

International Journal of Electrochemistry

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Electronic noses (ENs) have recently emerged as valuable candidates in various areas of food quality control and traceability, including microbial contamination diagnosis. In this paper, the EN technology for microbiological screening of food products is reviewed. Four paradigmatic and diverse case studies are presented: (a)Alicyclobacillusspp. spoilage of fruit juices, (b) early detection of microbial contamination in processed tomatoes, (c) screening of fungal and fumonisin contamination of maize grains, and (d) fungal contamination on green coffee beans. Despite many successful results, the high intrinsic variability of food samples together with persisting limits of the sensor technology still impairs ENs trustful applications at the industrial scale. Both advantages and drawbacks of sensor technology in food quality control are discussed. Finally, recent trends and future directions are illustrated.

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“…In the past decade, E-nose technique, most notably, has been employed in recognition and quality analysis of various food and agro-products, such as corn (Gobbi, Falasconi, Torelli, & Sberveglieri, 2011;Zhang & Wang, 2007), beverages (RagazzoSanchez, Chalier, Chevalier, Calderon-Santoyo, & Ghommidh, 2008;Reinhard, Sager, & Zoller, 2008), milk (Wang, Xu, & Sun, 2010), edible oil (Apetrei et al, 2010;Lerma-Garcia, Simo-Alfonso, Bendini, & Cerretani, 2009), meat (Balasubramanian et al, 2008;Vestergaard, Martens, & Turkki, 2007), fish (Barbri et al, 2009), vegetables (Concina et al, 2009;Gomez, Wang, Hu, & Pereira, 2008), and fruits (Benady, Simon, Charles, & Miles, 1995;Berna, Lammertyn, Saevels, Di Natale, & Nicolai, 2004;Di Natale et al, 2001;Gomez, Wang, Hu, & Pereira, 2007;Maul et al, 1999;Oshita et al, 2000;Saevels et al, 2003;Sarig, 1998;Zhang et al, 2008). Meanwhile, various promising results have been also reported with E-nose for microbial screening of fresh and processed vegetables or fruits, like onions (Li, Schmidt, & Gitaitis, 2011) and tomatoes (Concina et al, 2009), fruit juices (Cagnasso et al, 2010;Gobbi et al, 2010) and drinks (Berna, Trowell, Cynkar, & Cozzolino, 2008;Concina et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Study of peach freshness predictive method based on electronic nose

Hui

et al. 2012

Food Control

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Detection of onion postharvest diseases by analyses of headspace volatiles using a gas sensor array and GC-MS

Cited by 59 publications

References 18 publications

Evaluation of aroma profile differences between sué, sautéed, and pan-fried onions using an innovative olfactometric approach

Evaluation of aroma profile differences between sué, sautéed, and pan-fried onions using an innovative olfactometric approach

Electronic Nose for Microbiological Quality Control of Food Products

Study of peach freshness predictive method based on electronic nose

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