Characteristic aroma-active components of fried green onion (Allium fistulosum L.) through flavoromics analysis

Wang, Jing; Qiao, Lina; Liu, Bing; Wang, Junyi; Wang, Ruifang; Zhang, Ning; Sun, Baoguo; Chen, Haitao; Yang, Yu

doi:10.1016/j.foodchem.2023.136909

Cited by 3 publications

(1 citation statement)

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“…Balanced diets, encompassing a range of food groups, offer a unique set of nutrients necessary for optimal health and bodily function [41]. Green onions are an important source of many essential nutrients, offering a rich array of vitamins, minerals, dietary fiber, proteins, carbohydrates and phytochemicals in various culinary dishes [42]. Whereas macronutrients, encompassing proteins, carbohydrates and fats, represent the foremost sources of energy in the human body and are involved in various metabolism processes, micronutrients (minerals and vitamins) play critical cellular functions, serving as important antioxidants and participating in diverse enzymatic reactions [40].…”

Section: Nutritional Significance Of Green Onionsmentioning

confidence: 99%

Green Onion (Allium fistulosum): An Aromatic Vegetable Crop Esteemed for Food, Nutritional and Therapeutic Significance

Kim,

Yoon,

Han

et al. 2023

Foods

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In recent years, there has been a shift towards a greater demand for more nutritious and healthier foods, emphasizing the role of diets in human well-being. Edible Alliums, including common onions, garlic, chives and green onions, are staples in diverse cuisines worldwide and are valued specifically for their culinary versatility, distinct flavors and nutritional and medicinal properties. Green onions are widely cultivated and traded as a spicy vegetable. The mild, onion-like flavor makes the crop a pleasant addition to various dishes, serving as a staple ingredient in many world cuisines, particularly in Eastern Asian countries such as China, Japan and the Republic of Korea. The green pseudostems, leaves and non-developed bulbs of green onions are utilized in salads, stir-fries, garnishes and a myriad of culinary preparations. Additionally, green onions have a rich historical background in traditional medicine and diets, capturing the attention of chefs and the general public. The status of the crop as an important food, its culinary diversity and its nutraceutical and therapeutic value make it a subject of great interest in research. Therefore, the present review has examined the distribution, culinary, nutritional and therapeutic significance of green onions, highlighting the health benefits derived from the consumption of diets with this aromatic vegetable crop as a constituent.

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Section: Nutritional Significance Of Green Onionsmentioning

confidence: 99%