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 | * |