Comparison of onion varieties by headspace gas chromatography-mass spectrometry

Volatile aroma compounds of crushed onions (Allium cepa L.) were analyzed over a 6-month storage period after harvesting. Compositions of the headspace of five varieties, Jumbo, Robusta, Sturon, Hygro, and Lafort, were analyzed by a static sampling procedure using gas chromatography (GC) and GC-mass spectrometry. Most prominent among the 27 identified aroma compounds were dipropyl disulfide, methyl propyl disulfide, 1-propenyl propyl disulfides, methyl 1-propenyl disulfides. The distribution pattern of the major comounds varied little during storage