Studies on flavour components of onion (Allium cepa) I. Thin-layer chromatographic investigation of onion oil

Aroma Development in Mango Fruit

“…On the other hand, the acetone powder incubated with less flavored Totapuri pulp (substrate In) did not show acetaldehyde peak, despite overall enhancement in the other peaks which could account for the increase in the intensity of the aroma. Acetaldehyde is known to contribute a fruity aroma note and has been identified earlier as one of the components of ripe Alphonso mango aromatic principle (Bandyopadhyay et al 1973).…”

“…packed with 30% diethylene glycol succinate (Applied Science Lab, U.S.A.) supported on Chromosorb P (60/80 mesh) was used. The column temperature was maintained at 130 "C with carrier gas (helium) flow rate of 40 ml/min (Bandyopadhyay et al 1973).…”

“…The compounds separated on the packed column and eluted at the exit port of the gas chromatograph were subjected to sniffing test for identification of odor notes as described earlier (Bandyopadhyay et al 1973).…”

“…Appropriate blanks with acetone powder or substrate alone were kept. The coded samples were subjected to odor test after the incubation period and then analyzed by GLC using a BARC model gas chromatograph equipped with flame ionization detector (Bandyopadhyay et al 1970). A stainless steel column (6 ft x %i in.…”

Supercritical carbon dioxide extraction of onion oleoresin

“…According to the publications alkyl sulphides, di-, tri-, tetrasulphides appear mainly in distilled onion oil (Carson and Wong 1961 ;Brodnitz et al 1969 ;Bandyopadhyay et al 1970 ;Boelens et al 1971 ;Sass-Kiss et al 1989).…”