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Merete Edelenbos

Emission of volatile organic compounds from yellow onion (Allium cepa L.) bulbs during storage

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Emission of volatile organic compounds from yellow onion (Allium cepa L.) bulbs during storage. / Wang, Aimei; Luca, Alexandru; Edelenbos, Merete.

In: Journal of Food Science and Technology, Vol. 56, No. 6, 2019, p. 2940-2948.

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

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Wang, Aimei ; Luca, Alexandru ; Edelenbos, Merete. / Emission of volatile organic compounds from yellow onion (Allium cepa L.) bulbs during storage. In: Journal of Food Science and Technology. 2019 ; Vol. 56, No. 6. pp. 2940-2948.

Bibtex

@article{2d69923374b94560aff290dcded92c1e,
title = "Emission of volatile organic compounds from yellow onion (Allium cepa L.) bulbs during storage",
abstract = "Fresh onions (Allium cepa L.) emit volatile organic compounds (VOCs) naturally in very low concentrations. The aim of the present study was to determine the emission rate of low-boiling VOCs from healthy and naturally infected onion bulbs at 4, 15, and 25 °C and to evaluate the applicability of the VOC method to monitor quality changes during 12 weeks of storage of two cultivars (‘Hystand’ and ‘Hoza’) of yellow onions. VOCs were extracted from the headspace of bulbs by solid phase micro-extraction (SPME) up to 5 times during storage and analyzed by gas chromatography–mass spectrometry (GC–MS). A total of twenty-nine compounds were measured and twenty-seven of these were identified while thirteen were reported for the first time from yellow onion bulbs. Acetone (0.10–18.0 nmol kg−1 day−1), dimethyl disulfide (0.12–18.9 nmol kg−1 day−1) and hexanal (0.05–4.40 nmol kg−1 day−1) were among the most abundant volatiles emitted from healthy bulbs. The concentration of these compounds as well as the total volatiles decreased with time in storage. However, microbial infection resulted in higher emission of propene, carbon disulfide, isoprene, pentane, 2-methylfuran, 3-methylfuran, 1-propenethiol, hexane, and methyl propyl sulfide, indicating that VOC emission may be used as an indicator to monitor natural senescence and decay of stored onion bulbs.",
keywords = "DORMANCY, Disease, FUSARIUM-OXYSPORUM, Gas chromatography-mass spectrometry, HEADSPACE, Headspace analysis, Quality, RESPIRATION RATE, SULFUR-COMPOUNDS, Senescence, Solid-phase microextraction, TEMPERATURE, TIME, VARIETY",
author = "Aimei Wang and Alexandru Luca and Merete Edelenbos",
year = "2019",
doi = "10.1007/s13197-019-03764-z",
language = "English",
volume = "56",
pages = "2940--2948",
journal = "Journal of Food Science and Technology",
issn = "0022-1155",
publisher = "Springer India",
number = "6",

}

RIS

TY - JOUR

T1 - Emission of volatile organic compounds from yellow onion (Allium cepa L.) bulbs during storage

AU - Wang, Aimei

AU - Luca, Alexandru

AU - Edelenbos, Merete

PY - 2019

Y1 - 2019

N2 - Fresh onions (Allium cepa L.) emit volatile organic compounds (VOCs) naturally in very low concentrations. The aim of the present study was to determine the emission rate of low-boiling VOCs from healthy and naturally infected onion bulbs at 4, 15, and 25 °C and to evaluate the applicability of the VOC method to monitor quality changes during 12 weeks of storage of two cultivars (‘Hystand’ and ‘Hoza’) of yellow onions. VOCs were extracted from the headspace of bulbs by solid phase micro-extraction (SPME) up to 5 times during storage and analyzed by gas chromatography–mass spectrometry (GC–MS). A total of twenty-nine compounds were measured and twenty-seven of these were identified while thirteen were reported for the first time from yellow onion bulbs. Acetone (0.10–18.0 nmol kg−1 day−1), dimethyl disulfide (0.12–18.9 nmol kg−1 day−1) and hexanal (0.05–4.40 nmol kg−1 day−1) were among the most abundant volatiles emitted from healthy bulbs. The concentration of these compounds as well as the total volatiles decreased with time in storage. However, microbial infection resulted in higher emission of propene, carbon disulfide, isoprene, pentane, 2-methylfuran, 3-methylfuran, 1-propenethiol, hexane, and methyl propyl sulfide, indicating that VOC emission may be used as an indicator to monitor natural senescence and decay of stored onion bulbs.

AB - Fresh onions (Allium cepa L.) emit volatile organic compounds (VOCs) naturally in very low concentrations. The aim of the present study was to determine the emission rate of low-boiling VOCs from healthy and naturally infected onion bulbs at 4, 15, and 25 °C and to evaluate the applicability of the VOC method to monitor quality changes during 12 weeks of storage of two cultivars (‘Hystand’ and ‘Hoza’) of yellow onions. VOCs were extracted from the headspace of bulbs by solid phase micro-extraction (SPME) up to 5 times during storage and analyzed by gas chromatography–mass spectrometry (GC–MS). A total of twenty-nine compounds were measured and twenty-seven of these were identified while thirteen were reported for the first time from yellow onion bulbs. Acetone (0.10–18.0 nmol kg−1 day−1), dimethyl disulfide (0.12–18.9 nmol kg−1 day−1) and hexanal (0.05–4.40 nmol kg−1 day−1) were among the most abundant volatiles emitted from healthy bulbs. The concentration of these compounds as well as the total volatiles decreased with time in storage. However, microbial infection resulted in higher emission of propene, carbon disulfide, isoprene, pentane, 2-methylfuran, 3-methylfuran, 1-propenethiol, hexane, and methyl propyl sulfide, indicating that VOC emission may be used as an indicator to monitor natural senescence and decay of stored onion bulbs.

KW - DORMANCY

KW - Disease

KW - FUSARIUM-OXYSPORUM

KW - Gas chromatography-mass spectrometry

KW - HEADSPACE

KW - Headspace analysis

KW - Quality

KW - RESPIRATION RATE

KW - SULFUR-COMPOUNDS

KW - Senescence

KW - Solid-phase microextraction

KW - TEMPERATURE

KW - TIME

KW - VARIETY

UR - http://www.scopus.com/inward/record.url?scp=85065435584&partnerID=8YFLogxK

U2 - 10.1007/s13197-019-03764-z

DO - 10.1007/s13197-019-03764-z

M3 - Journal article

C2 - 31205349

AN - SCOPUS:85065435584

VL - 56

SP - 2940

EP - 2948

JO - Journal of Food Science and Technology

JF - Journal of Food Science and Technology

SN - 0022-1155

IS - 6

ER -