2. Academic Validation
  3. Impact of Pulsed Electric Fields on the Volatile Compounds Produced in Whole Onions ( Allium cepa and Allium fistulosum)

Impact of Pulsed Electric Fields on the Volatile Compounds Produced in Whole Onions ( Allium cepa and Allium fistulosum)

  • Foods. 2018 Nov 7;7(11):183. doi: 10.3390/foods7110183.
Rajkumar Nandakumar 1 2,  Graham T Eyres 3,  David J Burritt 4,  Biniam Kebede 5,  Michelle Leus 6,  Indrawati Oey 7 8
Affiliations

Affiliations

  • 1 Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand. nraj.sathya@hotmail.com.
  • 2 Department of Botany, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand. nraj.sathya@hotmail.com.
  • 3 Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand. graham.eyres@otago.ac.nz.
  • 4 Department of Botany, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand. david.burritt@otago.ac.nz.
  • 5 Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand. biniam.kebede@otago.ac.nz.
  • 6 Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand. michelle.leus@otago.ac.nz.
  • 7 Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand. indrawati.oey@otago.ac.nz.
  • 8 Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand. indrawati.oey@otago.ac.nz.
PMID: 30405025 DOI: 10.3390/foods7110183
Abstract

The objective of this research was to investigate the effect of pulsed electric field (PEF) processing on the volatile compounds produced in onion cultivars. The changes in the volatile compounds of onions were assessed comparing results observed while measured immediately and 24 h after PEF treatment using headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). Significant increases in the concentrations of propanethial S-oxide, propenyl propyl thiosulfinate, 2-methyl-2-pentenal, dipropyl disulfide, propenyl propyl disulfide, methyl propyl disulfide, and methyl propenyl disulfide were observed immediately after PEF treatment. The concentrations of propenyl propyl thiosulfinate, dipropyl disulfide, methyl propyl disulfide, dipropyl trisulfide, methyl propyl trisulfide, and propenyl propyl trisulfide increased after 24 h compared to initial concentrations. It is postulated that these changes are due to PEF-induced cell permeabilisation that facilitates enzyme-substrate reactions after the PEF treatment.

Keywords

HS-SPME-GCMS; onions; pulsed electric field; volatile sulfur compounds.

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