Table 2.
Volatile compounds found in headspace from freshly cut onions by GC-SCD.
| Compound |
Minutes after start of cutting (area%)d
|
|||||||
|---|---|---|---|---|---|---|---|---|
| RTa | IDb | OTVc | 1 | 30 | 60 | 90 | 120 | |
| Hydrogen sulfide | 1.76 | A | 1.9 | 1 | 4 | 10 | 17 | 22 |
| Methanethiol | 2.65 | A | 0.07 | 4 | 7 | 8 | 9 | |
| Propanethiol | 7.02 | A | 2.18 | 1 | 61 | 62 | 57 | 53 |
| LF | 10.90 | B | - | 97 | ||||
| Dipropyl disulfide | 18.25 | A | 21.2 | 1 | 13 | 8 | 7 | 6 |
a
Retention time in min.
b
A, retention time agree with standard; B, tentative assignment according to comparison of time after cutting with literature review.
c
Odor threshold values (OTV) (ppb) were based on reported detection threshold values [38].
d
Average of three replicates.