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Supercritical carbon dioxide extraction of onion flavours—relationship of onion pyruvate content on flavour yield
Author(s) -
Guyer Daniel E,
Sinha Nirmal K
Publication year - 1995
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740690409
Subject(s) - flavour , cultivar , yield (engineering) , supercritical carbon dioxide , chemistry , food science , extraction (chemistry) , carbon dioxide , horticulture , chromatography , biology , organic chemistry , materials science , metallurgy
Supercritical carbon dioxide extraction has been shown to produce fresh onion‐like flavour extracts, a flavour uncharacteristic of distilled commercial extracts. Relationships between onion cultivars and pyruvate content and extract yield were studied in an effort to select high extract oil yielding cultivars and to optimise the overall extract process. Flavour oil yield of five onion cultivars analysed ranged from 0.04 to 0.16 g kg −1 of initial raw product weight. Cultivars, Norstar and MSU selection 3506, showed higher flavour yields than others. Extra sweet yellow onion samples had lowest pyruvate content and gave the lowest flavour yield. A significant positive correlation between pyruvate content of onions and their supercritical carbon dioxide extracted onion flavour yield was obtained.