Non-destructive flavour evaluation of red onion (Allium cepa L.) Ecotypes: An electronic-nose-based approach

Physicochemical Characteristics of Black Garlic after Different Thermal Processing Steps

“…Gallina et al (29) reported that the pyruvic acid content of Allium species was highly correlated with their pungency. According to Russo et al (30), the flavor of Allium species is closely linked to pungency and, thus, to pyruvic acid content. Therefore, these results suggest that the pyruvic acid content is affected by thermal processing, and that the low pyruvic acid content in BG makes the garlic sweeter and less spicy than FG.…”

Comparative analysis of feature extraction methods in the clustering of electronic nose response correlated with GC/MS analysis

“…RA extracted the response based on Eq. (1) computed as [7]: 0 0 max R R R RA ( 1 ) 170006-2 where max R and 0 R are the sensor's response calculated when odorant IN and OUT respectively (see Fig. 1a).…”

“…The first prototype of e-nose was developed by Persaud and Dodd at the University of Warwick, Coventry, UK, in 1982 [1]. This apparatus mimics human olfactory system which can recognize the sample based on the difference of output response pattern.…”

Effect of prolonged storage in controlled atmospheres on the conservation of the onion (Allium cepa L)quality

“…According to the scale used by The Sweet Onion Industry in USA, onion cultivar "Sierra Blanca" can be considered as a low pungency/sweet, since the value of pyruvic acid was less than 3 µmol/g FW (Russo et al, 2013).…”