A rapid extraction method has been developed for the quantitation of (Z,E)-propanethial S-oxide, the lachrymatory factor (LF), and other flavor chemicals in onion (Allium cepa) using gas chromatography. This method involves crushing the onion and extracting the resulting juice with a solution of methylene chloride and an internal standard. The resulting extract is concentrated and injected onto a gas chromatograph. This method is shown to be simple, fast, and reproducible. Results show that onion juice contains 1−22 μmol of the LF/mL. Keywords: Onion; Allium cepa; onion lachrymatory factor; gas chromatography

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