Characterization of shortday onion cultivars of 3 pungency levels with flavor precursor, free amino acid, sulfur, and sugar contents

Journal of Food Science

Volumn 74, Issue 6, 2009, Pages

  Lee, Eun Jin ^a   Yoo, Kil Sun ^a   Jifon, John ^a,b   Patil, Bhimanagouda S ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

^b TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Allium cepa L.; Flavor; HPLC; Pyruvic acid; Sweetness

Indexed keywords

1 PROPENYLCYSTEINE SULFOXIDE; 1-PROPENYLCYSTEINE SULFOXIDE; AMINO ACID; CARBOHYDRATE; CYSTEINE; DRUG DERIVATIVE; METHIIN; PYRUVIC ACID; SULFOXIDE; SULFUR;

ARTICLE; BREEDING; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ONION; PLANT ROOT; SPECIES DIFFERENCE; TASTE;

AMINO ACIDS; BREEDING; CARBOHYDRATES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CYSTEINE; ONIONS; PLANT ROOTS; PYRUVIC ACID; SPECIES SPECIFICITY; SULFOXIDES; SULFUR; TASTE;

ALLIUM CEPA;

EID: 70350154784     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01243.x     Document Type: Article

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