Pungency and volatile compounds in some Spanish onion cultivars

Collado-Fernández, M.

doi:10.17660/actahortic.2018.1194.142

Cited by 1 publication

(3 citation statements)

References 9 publications

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“…In this context, the current study assessed the typicality of onions from different geographical regions of Madeira Island based on the volatile signature, which shall serve to identify the optimal region suitable for onion cultivation. Indeed, the volatile profile of the onions found in the current study agrees with previously published data in fresh onion samples where most VOMs were sulfur-derived compounds [26][27][28]. Therefore, the sensory quality of onions appeared not to be generated from the individual VOMs but instead, emerged from the complex mixture of them, which could exhibit synergistic and masking effects as previously reported [5].…”

Section: Discussionsupporting

confidence: 91%

“…In this sense, Porto Moniz samples were projected in PC1 negative and PC2 positive axes being characterized by dimethylmethoxyfuranone (50), ethyl furanone (65), and whiskey lactone isomer (72), whereas 3-(acetylthio)-2-methylfuran (59) are strongly associated to onions cultivated at Caniço. The cluster of Ribeira Brava onions is placed in PC1 and PC2 positive axes being mainly characterized by dipropyl disulfide (26). These specific VOMs, responsible for the onions discrimination, belong to sulfur compounds, furanic compounds, and lactones.…”

Section: Discrimination Of Onions According To Geographical Originmentioning

confidence: 99%

“…onions cultivated at Caniço. The cluster of Ribeira Brava onions is placed in PC1 and PC2 positive axes being mainly characterized by dipropyl disulfide (26). These specific VOMs, responsible for the onions discrimination, belong to sulfur compounds, furanic compounds, and lactones.…”

Section: Discrimination Of Onions According To Geographical Originmentioning

confidence: 99%

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Typicality Assessment of Onions (Allium cepa) from Different Geographical Regions Based on the Volatile Signature and Chemometric Tools

Fernandes

Góis

Mendes

et al. 2020

Foods

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Onion (Allium cepa L.) is one of the main agricultural commodities produced and consumed around the world. In the present work, for the first time, the volatile signature of onions from different geographical regions of Madeira Island (Caniço, Santa Cruz, Ribeira Brava, and Porto Moniz) was tested with headspace solid-phase microextraction (HS-SPME/GC-qMS) and chemometric tools, showing that the volatile signature was affected by the geographical region of cultivation. Sulfur compounds, furanic compounds, and aldehydes are the most dominant chemical groups. Some of the identified volatile organic metabolites (VOMs) were detected only in onions cultivated in specific regions; 17 VOMs were only identified in onions cultivated at Caniço, eight in Porto Moniz, two in Santa Cruz, two in Ribeira Brava, while 12 VOMs are common to all samples from the four regions. Moreover, some VOMs belonging to sulfur compounds (dipropyl disulfide, 3-(acetylthio)-2-methylfuran), furanic compounds (dimethylmethoxyfuranone, ethyl furanone, acetyloxy-dimethylfuranone), and lactones (whiskey lactone isomer), could be applied as potential geographical markers of onions, providing a useful tool to authenticate onions by farming regions where the influence of latitude seems to be an important factor for yielding the chemical profile and may contribute to geographical protection of food and simultaneously benefiting both consumers and farmers.

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