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Table 3 Olfactometric profiles of sués, sautéed, and pan-fried onions

From: Evaluation of aroma profile differences between sué, sautéed, and pan-fried onions using an innovative olfactometric approach

LRI experiment

Compound

CAS number

Poles and descriptors (in brackets) most cited by judges

Identification

Sué onion

Sauteed onion

Pan-fried onion

Significance

LRI in literature

Compound odor description in the literature

Detection

Average score

Detection

Average score

Detection

Average score

545

Hydrogen sulfide

7784

6

4

Animal (feet), sulfurous

480-560

Rotten egg (a)

1

0.3

3

0.3

3

1.0

NS

701

Methanethiol

74

93

1

Animal (feet), sulfurous (cabbage)

643-699

Sulfurous (a)

5

1.9

5

2.5

7

3.8

NS

Acetaldehyde

75

7

0

677-744

Etherial (a)

769

Dimethyl sulfide

75

18

3

No consensus

724-777

Sulfurous (a)

0

0.0b

0

0.0b

4

1.3a

**

802

Propanal

123

38

6

Chemical, acid

769-828

Etherial (a)

2

0.4

1

0.1

3

1.3

NS

824

2-Methylpropanal

78

84

2

No consensus

820-858

Spicy (a)

0

0.0b

1

0.10b

5

2.8a

***

844

1-Propanethiol

107

3

9

Sulfurous

817-845

Alliaceous (a)

7

4.4

6

4.3

7

4.6

NS

895

No peak

   

Sulfurous

  

3

1.0

1

0.3

5

2.0

NS

926

3-Methylbutanal

590

86

3

Animal (feet), malty

902-949

Aldehydic (a)

2

0.6b

6

3.7a

7

5.7a

***

936

Propenthiol

925

89

3

Sulfurous, pyrogenic (broth)

895-960

Raw Welsh onion (b)

8

5.3

8

5.5

8

5.9

NS

and/or Propylene sulfide

1072

43

1

875-915

 

979

2,3-Butanedione

431

3

8

Aldehydic (butter), sweet

975-1000

Buttery (a)

4

1.7

5

3.1

6

4.0

NS

1001

(Z)-1-Propenyl methyl sulfide

52195

40

1

Sulfurous, pyrogenic, unknown

1006

Garlic (a)

0

0.0b

0

0.0b

4

1.8a

*

1021

(E)-1-Propenyl methyl sulfide

42848

6

6

Sulfurous, pyrogenic

1006

Garlic (a)

1

0.2b

4

1.0ab

4

2.0a

*

1051

1-Pentanethiol

110

66

7

Sulfurous, animal

1039-1055

Sulfurous (a)

4

1.6

5

1.9

3

1.5

NS

1060

2,3-Pentanedione

600

14

6

Aldehydic (butter), sweet

973-1082

Buttery (a)

0

0.0b

0

0.0b

4

1.8a

**

1096

Hexanal

66

25

1

Herbal, pyrogenic (caramel)

1067-1099

Green (a)

2

0.7

3

1.4

3

1.1

NS

1110

Dimethyl disulfide

624

92

0

Sulfurous

1057-1120

Sulfurous (a)

3

0.7b

7

3.1a

6

2.2a

**

2-Methylthiophene

554

14

3

1078-1120

Sulfurous (a)

1126

(Z)-1-Propenyl propyl sulfide

33922

70

2

Sulfurous

 

Garlic (a)

4

1.6

5

2.0

6

2.6

NS

and/or (E)-1-Propenyl propyl sulfide

37981

34

3

  

1139

3-Methylthiophene

616

44

4

Sulfurous

1093-1158

 

5

2.4ab

3

1.4b

6

3.9a

*

1152

No peak

   

Sulfurous

  

5

2.5

6

2.9

5

3.2

NS

1169

Diallyl sulfide

592

88

1

Sulfurous

1118-1170

Sulfurous (a)

4

1.4

3

1.5

5

2.7

NS

1195

Unknown peak

   

Sulfurous (gas)

  

3

1.5

3

1.5

1

0.4

NS

1221

2,5-Dimethylthiophene

638

2

8

Sulfurous, pyrogenic

1187-1248

Sulfurous (a)

4

1.5

5

1.2

5

1.7

NS

3,4-Dimethylthiophene

632

15

5

1240-1257

Roasted onion (a)

1237

Unknown peak

   

Sulfurous

  

0

0.0b

0

0.0b

3

1.6a

*

1248

Methyl propyl disulfide

2179

60

4

Sulfurous

1213-1243

Alliaceous (a)

0

0.0b

4

1.3a

4

1.3a

*

1261

Unknown peak

   

Sulfurous

  

0

0.0

5

1.5

3

1.7

NS

1281

2,4-Dimethylthiophene

638

0

6

Sulfurous

1183-1264

Boiled onion-like (c)

7

3.8

7

5.3

8

5.6

NS

1315

1-Octen-3-one

4312

99

6

Woody (mushroom)

1298-1323

Earthy (a)

8

6.0

8

6.2

8

6.5

NS

1331

Unknown peak

   

Sulfurous

  

6

2.8a

1

0.6b

3

1.7ab

***

1346

Unknown ((E)-2-heptenal trail)

   

Sulfurous

  

3

1.6b

4

2.0b

7

4.3a

***

1368

2,6-Dimethylpyrazine

108

50

9

Pyrogenic (roasted)

1300-1360

Chocolate (a)

5

1.9b

7

4.8a

6

4.1a

**

Ethylpyrazine

13925

0

3

1334-1353

Nutty (a)

1387

No peak

   

Sulfurous, pyrogenic

  

3

1.1

1

0.7

1

0.8

NS

1398

No peak

   

Sulfurous

  

3

0.7

4

1.7

6

2.5

NS

1414

Dipropyl disulfide

629

19

6

Sulfurous

1370-1396

Alliaceous (a)

8

5.6

8

5.1

8

5.7

NS

Dimethyl trisulfide

3658

80

8

1370-1427

Alliaceous (a)

1423

Unknown peak

   

Chemical, sulfurous, pyrogenic

  

8

5.3

8

4.5

8

5.1

NS

1444

Unknown peak

   

Sulfurous

  

4

2.2

5

2.6

5

1.8

NS

1449

(Z) 1-Propenyl propyl disulfide

23838

20

2

Sulfurous

1404-1407

Baked Welsh onion-like (b)

2

1.4

1

0.6

4

1.8

NS

1462

(E) 1-Propenyl propyl disulfide

5905

46

4

Sulfurous

1410-1447

Raw onion-like (b)

6

2.4

7

3.2

5

2.2

NS

and/or allyl propyl disulfide

2179

59

1

1386-1474

Sulfurous (a)

1479

Methional

3268

49

3

Sulfurous (cooked potatoes)

1448-1479

Vegetable (a)

8

6.4

8

6.6

7

6.0

NS

1487

Furfural

98

1

1

Pyrogenic (cooked vegetables), woody

1384-1493

Bready (a)

1

0.1b

2

0.6b

5

2.6a

***

1507

Diallyl disulfide

2179

57

9

Sulfurous, pyrogenic

1463-1256

Alliaceous (a)

0

0.0b

0

0.0b

3

1.5a

**

1533

2-Acetylfuran

1192

62

7

Sulfurous, pyrogenic

1475-1538

Balsamic (a)

3

1.6b

3

0.8b

8

4.9a

***

1545

No peak

   

Sulfurous

  

7

3.8

3

1.7

6

3.8

NS

1553

Unknown peak (acide propanoic trail)

   

Sulfurous

  

4

2.4

3

1.3

4

2.5

NS

1558

Unknown peak (benzaldehyde trail)

   

Sulfurous

  

5

3.4

4

2.0

5

2.6

NS

1562

No peak

   

Sulfurous, pyrogenic

  

6

3.8

4

2.4

5

2.2

NS

1574

Unknown peak

   

Sulfurous

  

8

5.4a

8

6.1a

7

3.3b

**

1591

No peak

17619

36

2

Sulfurous

1494-1521

Sulfurous (a)

6

4.7

7

5.1

5

3.0

NS

1599

Unknown peak (5-methylfurfural trail)

   

Sulfurous

  

8

5.2

7

6.0

7

5.1

NS

1621

Dimethyl sulfoxide

67

68

5

Sulfurous

1560-1603

Alliaceous (a)

8

5.7

7

2.9

7

5.6

NS

1636

No peak

   

Sulfurous

  

5

3.3

6

3.7

5

3.9

NS

1651

Allyl methyl trisulfide

34135

85

8

Sulfurous

1592-1605

Sulfurous (a)

7

5.1

8

5.6

8

5.6

NS

and/or (Z)-Propenyl methyl trisulfide

33368

80

8

1605

 

and/or (E)-Propenyl methyl trisulfide

23838

25

7

  

1675

Benzeneacetaldehyde

122

78

1

Flower, pyrogenic (roasted), sulfurous, aldehydic

1638-1684

Green (a)

6

4.1

6

2.6

4

1.8

NS

Butyrolactone

96

48

0

1609-1672

Creamy (a)

2-Furanmethanol

98

0

0

1636-1693

Bready (a)

1699

3 -Thiophenecarboxaldehyde

498

62

4

Sulfurous

1666-1693

 

8

5.6

8

5.5

8

5.6

NS

Dipropyl trisulfide

6028

61

1

1636-1738

Sulfurous (a)

1735

2-Thiophencarboxaldehyde

98

3

3

Sulfurous, aldehydic

1655- 1734

 

6

4.5

5

2.6

6

2.8

NS

1752

No peak

   

Sulfurous

  

1

0.8

4

2.1

5

2.9

NS

1778

No peak

23838

27

9

Sulfurous (raw onion)

1749-1795

 

5

2.0

6

3.1

1

0.9

NS

1796

(Z)-Propenyl propyl trisulfide

23838

26

8

Chemical, pyrogenic, sulfurous

1728

Onion-like (c)

4

2.1

3

1.3

3

1.1

NS

and/or (E)-Propenyl propyl trisulfide

23838

27

9

1750

Onion-like (c)

and/or Allyl propyl trisulfide

33922

73

5

1699

Sulfurous (a)

1815

Unknown peak

   

Sulfurous

1762-1785

 

0

0.0b

0

0.0b

3

1.4a

*

1854

Diallyl trisulfide

2050

87

5

Sulfurous, pyrogenic

1775-1789

sulfurous (a)

7

5.1b

8

5.99a

8

5.87a

***

Dipropenyl trisulfide (isomer)

     

1858

(E,E) 2,4-Decadienal

25152

84

5

Sulfurous, unknown

1763-1858

Fatty (a)

6

3.0

5

3.4

6

3.9

NS

1884

Unknown

   

Pyrogenic, unknown

  

3

1.5a

0

0.0b

5

2.1a

*

1954

No peak

   

Sulfurous (sauteed/pan fried), pyrogenic

  

3

1.3

2

1.0

2

0.8

NS

1975

Unknown peak

   

Sulfurous

  

0

0.0

4

1.1

3

1.1

NS

2043

2-Acetylpyrrole

1072

83

9

Other, sweet, floral

1935-2066

Musty (a)

4

1.4

3

1.4

6

2.4

NS

2071

Unknown peak

   

Other, pyrogenic

  

5

3.0

5

1.4

6

2.8

NS

2100

No peak

   

Pyrogenic (caramel)

  

6

3.7b

7

5.0a

7

6.0a

***

2115

No peak

   

Pyrogenic (caramel)

  

6

2.9

3

2.1

3

2.3

NS

2178

No peak

   

Pyrogenic

  

1

1.2

3

0.8

1

0.9

NS

2216

No peak

   

Pyrogenic (roasted), sulfurous

  

3

1.1

0

0.0

1

0.5

NS

2241

No peak

   

Sulfurous

  

0

0.0b

0

0.0b

3

0.8a

*

2255

No peak

   

Sulfurous, pyrogenic

  

0

0.0b

0

0.0b

3

1.0a

*

  1. Compounds in bold are those for which identification is considered as achieved (based on LRI, MS, odor, and standard). Compounds in italics are those not confirmed by all means of identification and therefore considered as tentatively identified. The gap that can be observed between LRI of some compounds and LRI of the corresponding odorant zones is due to the difference of temperature between the transfer line (200 °C) and the capillary leading to the MS detector (equal to oven temperature). Asterisks indicate differences between intensity score of onion juices with significance according to two-way analysis of variance *p ≤ 0.1; **p ≤ 0.05; ***p ≤ 0.01. NS indicates no differences between intensity scores of onions juices according to two-way analysis of variance. Different letters (a, b) between columns indicate significant differences in the intensity scores of onions juices according to least significant difference test (p ≤ 0.1). For each odorant zone, the non-consensual descriptors belonging to a same pole were grouped by the name of the pole. Odor description: (a) [61], (b) [7, 8], (c) [13]