Journal
FOODS
Volume 7, Issue 11, Pages -Publisher
MDPI
DOI: 10.3390/foods7110183
Keywords
pulsed electric field; onions; HS-SPME-GCMS; volatile sulfur compounds
Categories
Funding
- New Zealand Ministry of Business, Innovation and Employment [MAUX1402]
- New Zealand Onion Industry
- Riddet Institute, a New Zealand Centre of Research Excellence
- Tertiary Education Commission
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The objective of this research was to investigate the effect of pulsed electric field (PEF) processing on the volatile compounds produced in onion cultivars. The changes in the volatile compounds of onions were assessed comparing results observed while measured immediately and 24 h after PEF treatment using headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). Significant increases in the concentrations of propanethial S-oxide, propenyl propyl thiosulfinate, 2-methyl-2-pentenal, dipropyl disulfide, propenyl propyl disulfide, methyl propyl disulfide, and methyl propenyl disulfide were observed immediately after PEF treatment. The concentrations of propenyl propyl thiosulfinate, dipropyl disulfide, methyl propyl disulfide, dipropyl trisulfide, methyl propyl trisulfide, and propenyl propyl trisulfide increased after 24 h compared to initial concentrations. It is postulated that these changes are due to PEF-induced cell permeabilisation that facilitates enzyme-substrate reactions after the PEF treatment.
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