Relation Between Olfactory Threshold Concentration and Pyruvic Acid Content of Onion Juice

Schwimmer, Sigmund; Guadagni, D. G.

doi:10.1111/j.1365-2621.1962.tb00065.x

Cited by 90 publications

(39 citation statements)

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“…Soluble solids content was strongly correlated with onion dry weight: r = 0.95 (Vågen and Slimestad, 2008) and r = 0.98 (Jaime et al, 2001); while, matching up with our results, the correlation between dry weight content and pyruvate content was found to be quite low (r = 0.38) (Vågen and Slimestad, 2008). Other authors have also found a medium correlation (r from 0.42 to 0.57) (Schwimmer and Guadagni, 1962;Lin et al, 1995;Galmarini et al, 2001). In contrast, Yoo et al (2006) indicated that there was no consistent trend between these traits in four different clones grown at Weslaco.…”

Section: Relation Among the Evaluated Traitssupporting

confidence: 74%

Characterization of genetic resources of onion (Allium cepa L.) from the Spanish secondary centre of diversity

Mallor

Carravedo

Estopañán

et al. 1970

Span. j. agric. res.

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Onions are the second most-valuable vegetable in the world. Despite its global culinary and economic significance, the knowledge of genetic diversity and resources is limited. The aim of this study was to morphologically and physico-chemically characterize eighty-six onion landraces from Spain, part of the secondary Mediterranean Centre of diversity. The evaluated traits in the bulb included: weight, shape, firmness, soluble solids content (SSC), pungency and sugars content (glucose, fructose and sucrose). The results evidenced a great variability in all the evaluated traits. Correlations were significant between pungency and SSC (r = 0.34), firmness (r = 0.32), and sucrose content (r = 0.34); between fructose and glucose contents (r = 0.79); between sucrose content and SSC (r = 0.57); between SSC and weight (r = -0.35); between fructose and sucrose contents (r = -0.22); and between weight and sucrose content (r = -0.43). The combination of cluster and discriminant analyses resulted in a classification into four clusters (95.3% fit). Cluster 1 is represented by firm, pungent and large-sized bulbs; cluster 2 consists of large-sized, mild and sweet onions; cluster 3 is constituted by pungent, high-SSC and small-sized bulbs and cluster 4 is made up by elongated bulbs. The variability in important agronomical traits found point out that these onion accessions could be candidates for future breeding programs. In addition, the clustering could make the initial plant material selection easier and the correlations among the evaluated traits found could help to establish adequate selection strategies.Additional key words: cluster analysis; firmness; genetic diversity; pungency; soluble solids; sugars. Resumen Caracterización de los recursos genéticos de cebolla (Allium cepa L.) procedentes del centro secundario de diversificación de EspañaLa cebolla es el segundo cultivo hortícola a nivel mundial. Sin embargo, el conocimiento sobre los recursos y la diversidad genética de esta especie es limitado. Por ello, el objetivo del presente trabajo consistió en el estudio morfológico y físico-químico de una colección de 86 cultivares de cebolla procedentes de España (que forma parte del centro secundario de diversificación). Los caracteres evaluados en el bulbo incluyeron: peso, forma, firmeza, contenido en sólidos solubles (SSC), pungencia y contenido en azúcares (glucosa, fructosa y sacarosa). Los resultados evidenciaron una gran variabilidad en todos los caracteres evaluados. Las correlaciones fueron significativas entre la pungencia y SSC (r = 0,34), firmeza (r = 0,32) y contenido en sacarosa (r = 0,34); entre contenido en fructosa y glucosa (r = 0,79); entre contenido en sacarosa y SSC (r = 0,57); entre SSC y peso (r = -0,35); entre contenido en fructosa y sacarosa (r = -0,22) y entre el peso y contenido en sacarosa (r = -0,43). El análisis discriminante dio lugar a la formación de cuatro grupos con un ajuste del 95,3%. El grupo 1 está formado por bulbos grandes, firmes y picantes, el grupo 2 por cebollas grandes, su...

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Section: Relation Among the Evaluated Traitssupporting

confidence: 74%

Characterization of genetic resources of onion (Allium cepa L.) from the Spanish secondary centre of diversity

Mallor

Carravedo

Estopañán

et al. 1970

Span. j. agric. res.

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“…Pyruvate concentrations from the high S treatment are representative of phenotypic differences previously reported for fieldgrown fresh market onions, although values below 5 .3gmol .g -1 f .w . were rare (Bajaj et al ., 1980 ;Freeman & Whenham, 1975 ;Lancaster et al ., 1988 ;Schwimmer & Guadagni, 1962 ;Schwimmer & Weston, 1961) . Phenotypic variability for enzymatic pyruvate at low S fertility has not been previously described .…”

Section: Resultsmentioning

confidence: 99%

Onion germplasm interacts with sulfur fertility for plant sulfur utilization and bulb pungency

Randle

1992

Euphytica

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Sixty-two onion (Allium cepa L .) entries grown under high (4 .0 mequiv .liter -1 ) and low (0 .1 mequiv .liter -1 ) S fertility were evaluated for foliar and bulb S utilization, and pungency . Significant differences were detected among entries at both S fertility levels for foliar and bulb %S, and enzymatically developed pyruvate (pungency) in bulb tissue . Correlations between foliar %S and enzymatically developed pyruvate and between bulb %S and enzymatically developed pyruvate were poor suggesting that S is differentially partitioned into flavor and non-flavor compounds in the bulbs of onion germplasm . Significant S by entry interactions were found for all variables tested indicating that selection for S utilization and bulb pungency in onions be conducted at S fertility levels indicative of targeted production areas .

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“…Therefore, one can conclude that the odour strength of onion did increase upon S fertilization. A good correlation was proven to exist between odour strength and the pyruvic acid content of bulbs [16]. This could be attributed to the differential partition of sulfur fertilization into flavour and non-flavour compounds in the onion bulbs [3].…”

Section: Onion Order Strengthmentioning

confidence: 90%

Current studies on onion and its pungency Part 2. Interactive effects of sulfur fertilization and drying under the aspect of solar energy utilization

Bakr¹

1998

Nahrung

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Relation Between Olfactory Threshold Concentration and Pyruvic Acid Content of Onion Juice

Cited by 90 publications

References 9 publications

Characterization of genetic resources of onion (Allium cepa L.) from the Spanish secondary centre of diversity

Characterization of genetic resources of onion (Allium cepa L.) from the Spanish secondary centre of diversity

Onion germplasm interacts with sulfur fertility for plant sulfur utilization and bulb pungency

Current studies on onion and its pungency Part 2. Interactive effects of sulfur fertilization and drying under the aspect of solar energy utilization

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