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Table 2 Taste-active value (TAV) of taste components in leaves of Welsh onion and fresh onion

From: Taste characteristics, volatile components, sensory properties, and antioxidant activity of fresh onion (Allium cepa L.) leaves

 

Taste threshold† (mg/100 g)

TAV

  

Welsh onion leaves

Fresh onion leaves

Sugars#

d-glucose

1.62

0.56

0.56

Fructose

0.94

1.18

1.04

Sucrose

0.82

0.43

0.28

Organic acids

L-tartaric acid

1.5

21.02

8.64

Formic acid

200.0

0.07

0.07

L-malic acid

49.6

14.88

12.34

Lactic acid

126.0

0.12

0.12

Acetic acid

10.6

2.46

2.96

Citric acid

45.0

1.00

0.78

Succinic acid

10.6

0.66

0.29

Free amino acids

L-aspartate

100.0

0.10

0.05

L-glutamate

30.0

0.20

0.25

L-serine

150.0

0.34

0.23

Glycine

130.0

0.01

0.00

L-histidine

20.0

0.06

0.05

L-arginine

50.0

0.05

0.02

L-threonine

260.0

0.02

0.01

L-alanine

60.0

0.15

0.08

L-proline

300.0

0.01

0.01

L-tyrosine

884.0

0.00

0.00

L-valine

40.0

0.12

0.06

L-methionine

30.0

0.17

0.14

L-isoleucine

90.0

0.12

0.10

L-leucine

190.0

0.03

0.02

L-phenylalanine

90.0

0.10

0.10

L-lysine

50.0

0.07

0.06

5'-Guanylate

12.5

0.03

0.05

  1. #Unit of sugars (d-glucose, fructose, and sucrose) shown as g/100 g
  2. †Taste thresholds of taste components were referred from Duan et al. (2020), Kong et al. (2017), Keutgen and Pawelzik (2007), and Kato et al. (1989). Values are the mean (n = 5)