79. Onion

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch79

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Onion, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch79

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • onions, long history - traces detected in settlements, dating back to 5000 BC;
  • Egyptians, worshipping it as a symbol of eternal life - in Greece, athletes consuming it to purify blood;
  • onions, causing eye irritation - processed onion products, extractives for flavor and seasoning;
  • texture quality, onions used as vegetables - extractives, demand for use as pure flavor;
  • onion on dry basis - carbohydrates, proteins, minerals and water-soluble vitamins;
  • flavor precursors, isolated - methyl-propyl and propenyl derivatives of L-cysteine sulfoxide;
  • dimethyl thiophenes - formed when onions are fried;
  • volatile oil content, and variety of onions used - Indian variety, with negligible oil content;
  • extract, to two items - water-soluble constituents and fat-soluble nonpolar constituents;
  • thiopropanal S-oxide, the lachrymatory (tear-producing) factor - in fresh onion juice


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Chemistry

  • Essential Oil

  • Oleoresin

  • Identification Numbers

  • References