Process flavors of Allium vegetables

Wang, Y.; Raghavan, Sree; Ho, Chi‐Tang

doi:10.1533/9781845694296.3.200

Cited by 11 publications

(16 citation statements)

References 65 publications

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“…These compounds have low thresholds and provide pleasant odor characteristics, such as cocoa, butter, or fruity [58]. The present results are in accordance with previous observations of a reduced pungency of onion through sweet notes with cooking [44]. Some odorant zones are only detected in the headspace of the pan-fried samples and were related either to sulfur compounds (LRI 769-dimethyl sulfide; LRI 1001-(Z)-1-propenyl methyl sulfide) or to compounds generated by Maillard reaction (LRI 1060-2,3-pentanedione).…”

Section: Comparison Of the Olfactometric Profiles Of Sué Sautéed Ansupporting

confidence: 93%

“…However, other chemical pathways can be involved in the formation of these compounds since acetaldehyde and 2-methylbutanal have also been reported in raw onions [6,34]. Thermal degradation of lipids is another reaction which can produce numerous examples of the aldehydes detected in the present study (acetaldehyde, propanal, butanal, pentanal, hexanal, heptanal, (E)-2-heptenal, octanal, nonanal, (E)-2-octenal, and (E,E)-2,4-decadienal) through oxidation of linoleic and oleic acids which are present in sunflower oil [37,44]. However, heptanal, (E)-2-octenal, and (E)-2-heptenal were also found in the volatile composition of onions heated without fat addition [5] which indicates that other reactions can produce aldehydes in onions and notably, endogenous enzymatic reactions [45].…”

Section: Resultsmentioning

confidence: 55%

“…Most of them are detected in higher amounts in the pan-fried onion headspace compared to sué and sautéed ones. Propanal was reported as being one of the most important aroma components in raw onions [44]. Actually, this compound is highly detected in the three onion preparations.…”

Section: Resultsmentioning

confidence: 94%

“…This suggests that possible pathways for the formation of some of these compounds could be the thermal degradation of onion or sunflower oil [48]. Notably, hexanoic acid was mentioned to issue from thermal degradation of (E,E)-2,4-decadienal [44]. All acids were detected in significantly higher amounts in the headspace of the pan-fried onion preparation compared to the two other samples.…”

Section: Resultsmentioning

confidence: 98%

“…In raw onions, two molecules of propanal can further generate (E)-2-methyl-2-pentenal through aldol condensation [1]. A similar condensation of propanal and acetaldehyde can produce (E)-2-methyl-2-butenal which can be further reduced into 2-methylbutanal [44]. Acetaldehyde, propanal, (E)-2-propenal, 2-methylbutanal, 3-methylbutanal, 2-methylpropanal, and benzaldehyde are known to be Maillard reaction products, coming from Strecker degradation of corresponding amino acids [37], and except (E)-2-propenal and 2-methylpropanal, they all have been previously detected in heated onions [5,6].…”

Section: Resultsmentioning

confidence: 99%

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Evaluation of aroma profile differences between sué, sautéed, and pan-fried onions using an innovative olfactometric approach

Villière

Roy

Fillonneau

et al. 2015

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Background: Onions (Allium cepa) are widely used as a flavor agent ingredient in culinary preparations to bring specific cooked onion notes. In this study, three traditional types of preparations-sué, sautéed, and pan-fried onions-were used to investigate their differences in aroma profile. Results: Headspace solid phase micro-extraction (HS-SPME) and gas chromatography (GC) coupled with mass spectrometry (MS), flame ionization detection (FID), and olfactometry were used to analyze the onion preparations. The study enables to identify 66 major compounds in the preparations. Among these compounds, sulfur compounds, aldehydes, and furans were the most represented. The pan-fried onion preparation distinguishes itself by the highest number of compounds represented in a large amount. This result is consistent with this mode of cooking that combines high temperature with long cooking time and favors the formation of compounds from the Maillard reaction and lipid oxidation. In comparison, the sué and sautéed preparations contain globally fewer compounds and, for most of them, in a lower amount compared to the pan-fried preparation. An innovative olfactometric approach was performed, based on a laboratory-developed software using an aroma wheel especially designed for the study of cooked onion. It enables an intuitive, efficient, and precise characterization of odor events along elution. A statistical comparison of intensities perceived for each odor detected during olfactometric analysis was used to understand the aroma balance and nuances perceived for these three traditional onion preparations. In accordance with chromatographic results, the pan-fried onion displays the highest number of odorant zones (65) associated with higher intensity scores and notably, to an enhanced perception of some Maillard compounds. Sué and sautéed onion profiles show an analog number of odorant zones (50 and 53), but the sautéed onion displays higher intensity scores and a particular contribution from pyrazines.

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Section: Comparison Of the Olfactometric Profiles Of Sué Sautéed Ansupporting

confidence: 93%

Section: Resultsmentioning

confidence: 55%

Section: Resultsmentioning

confidence: 94%

Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 99%

See 3 more Smart Citations

Evaluation of aroma profile differences between sué, sautéed, and pan-fried onions using an innovative olfactometric approach

Villière

Roy

Fillonneau

et al. 2015

Flavour

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Plant Metabolic Pathways and Flavor Biosynthesis

Sanz

Pérez

2010

Handbook of Fruit and Vegetable Flavors

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Dietary sources of N‐nitroso compounds and bladder cancer risk: Findings from the Los Angeles bladder cancer study

Catsburg

Gago‐Dominguez

Yuan

et al. 2013

Intl Journal of Cancer

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N-Nitroso compounds (NOCs) have been proposed as possible bladder carcinogens. The main sources of exogenous exposure to NOCs are cigarette smoke and diet, particularly processed (i.e., nitrite-treated) meats. Perhaps more importantly, NOCs can be formed endogenously from dietary precursors such as nitrate, nitrite and amines. Heme has been shown to increase endogenous nitrosation. We examined the role of dietary sources of NOCs and NOC precursors as potential bladder cancer risk factors using data from the Los Angeles Bladder Cancer Study, a population-based case-control study. Dietary and demographic information was collected from 1,660 bladder cancer cases and 1,586 controls via a structured questionnaire. Intake of liver and of salami/pastrami/corned beef, were both statistically significantly associated with risk of bladder cancer in this study, particularly among nonsmokers. Heme intake was also statistically significantly associated with risk of bladder cancer among nonsmokers only. When considering NOC precursors, risk was consistently higher among subjects with concurrent high intake of nitrate and high intake of the different meats (sources of amines and nitrosamines). Results of this study are consistent with a role of dietary sources of NOC precursors from processed meats in bladder cancer risk, suggesting consumption of meats with high amine and heme content such as salami and liver as a risk factor for bladder cancer. In addition, any effect of consuming these meats may be greater when accompanied by high nitrate intake.Bladder cancer is the sixth most common cancer worldwide and is predominantly a disease of high-income countries such as the US, where it is now the third most common malignancy. 1 Identified risk factors include white race, male gender, some occupational exposures and a history of smoking tobacco, with smoking accounting for nearly 50% of all bladder cancer cases in the US. 2,3 The role of diet in bladder cancer is only partially understood. Epidemiological evidence has supported a protective role for diets high in calcium, yellow-orange vegetables, citrus fruits and cruciferous vegetables, although, the WCRF recently downgraded this protective role from probable to inconclusive. 4 Diets high in meats, especially processed meats, diets high in fat and intake of artificial sweeteners have been implicated as risk factors for bladder cancer, but these results are inconclusive. 5,6 N-Nitroso compounds (NOCs) have been proposed as possible bladder carcinogens. In particular, the NOC dibutylnitrosamine is metabolized in the liver and passes through the bladder where its metabolites can be absorbed and activated in the bladder mucosa. 7 These metabolites have been demonstrated to induce bladder tumors in mice and rats. 8,9 The main sources of exogenous exposure to NOCs are cigarette smoke and diet, in particular processed meats such as cold cuts, sausage and bacon, when nitrate or nitrite salts are added to meat as part of the processing. 10,11 A proportion of

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Process flavors of Allium vegetables

Cited by 11 publications

References 65 publications

Evaluation of aroma profile differences between sué, sautéed, and pan-fried onions using an innovative olfactometric approach

Evaluation of aroma profile differences between sué, sautéed, and pan-fried onions using an innovative olfactometric approach

Plant Metabolic Pathways and Flavor Biosynthesis

Dietary sources of N‐nitroso compounds and bladder cancer risk: Findings from the Los Angeles bladder cancer study

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