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Bulletin of the National Research Centre

Table 3 Volatile compounds and odor characteristics 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

No.

Compounds

Retention time (min)

Area (%)

Odor characteristics

Welsh onion leaves

Fresh onion leaves

 

1

Isovaleraldehyde

4.311

3.36

1.01

 

2

Unknown

4.722

2.64

1.22

 

3

Ethanol

4.786

7.92

6.56

 

4

Diacetyl

5.637

13.57#

9.24#

Welsh onion-like, unpleasant odor

5

n-Pentanal

5.664

 

6

2,2,4,6,6-Pentamethylheptane

6.144

6.80

7.08

 

7

Unknown

6.559

10.77

11.62

 

8

Unknown

7.232

7.40

10.29

 

9

Unknown

7.563

7.74

11.77

 

10

n-Hexanal

8.691

3.45

6.22

 

11

2-Methyl-2-Butenal

9.007

3.21

2.39

 

12

3-Penten-2-one

10.126

1.41

LOD

 

13

Unknown

11.085

1.59

1.67

 

14

1-Penten-3-ol

11.550

2.25

1.27

 

15

Dodecane

12.839

1.18

LOD

 

16

2-Hexenal

13.310

0.27

0.53

 

17

Acetoin

15.662

6.87

11.23

 

18

1,1,3-Trimethyl-2-cyclohexanone

16.697

0.46

0.55

 

19

Dipropyl disulfide

18.765

0.52

2.65

Welsh onion-like, fishy smell

20

3,4-Dimethylisothiazole

19.917

0.45

0.63

Soil-like

21

3-Methoxy-3-methylbutanol

20.749

5.52

LOD

 

22

Acetic acid

21.220

6.56

7.88

 

23

2-Decanone

22.520

LOD

0.75

 

24

Benzaldehyde

23.235

2.45†

1.64†

 

25

3,5-Octadiene-2-one

23.267

 

26

Propanoic acid

23.921

1.21

1.25

 

27

2,3-Butanediol

24.064

2.05

2.54

 

28

2-Methylbutanoic acid

27.767

0.36

LOD

 
 

Number of compounds

 

27

24

 
  1. LOD, limit of detection
  2. #Sum of area (%) of diacetyl and n-pentanal
  3. †Sum of area (%) of benzaldehyde and 3,5-octadiene-2-one
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