✦ LIBER ✦
Effect of overwinter storage at three temperatures on the flavour intensity of dry bulb onions
✍ Scribed by George G. Freeman; Robert J. Whenham
- Publisher
- John Wiley and Sons
- Year
- 1976
- Tongue
- English
- Weight
- 332 KB
- Volume
- 27
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
✦ Synopsis
Abstract
Dry bulb onion (cv. Rijnsburger and Giant Zittau) were stored from September 1973 to late May 1974 at 2, 25°C and ambient temperature (mean 6°C). Flavour changes were monitored at intervals on freeze‐dried samples by determination of (a) pyruvate, (b) lachrymator (thiopropanal S‐oxide) and (c) g.l.c.‐headspace total peak areas. Flavour intensity increased progressively with length of storage to about 190 days and was usually followed by a steep downturn to 240 days' storage. These changes have been interpreted in terms of incidence of sprouting and changes of respiration rates.