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Onion (vegetable) — Ingredient · Foodgeist
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Flavor compounds 60 compounds identified — FoodAtlas / FooDB verified
s-methyl-cysteine-sulfoxide n-propyl-n-propane-thiosulfinate fructosan quercetin-3,4'-di-o-beta-d-glucoside trans-s-(1-propenyl)-cysteine-sulfoxide trans-5-ethyl-4,6,7-trithia-2-decene-4-s-oxide methyl-trans-propenyl-disulfide prop-cis-enyl-propyl-trisulfide 9,10,13-trihydroxy-octadec-11-enoic-acid cepaene-2-a cepaene-4-a 5-octyl-cyclopenta-1,3-dione 2-propenyl-l-cysteine-sulfoxide
Molecular pairings Pairs well with — computed from shared flavor compounds
Source & License Verification Multi-layer verified
Share Pinterest converts best for culinary content norcepanone
s-allyl-cysteine
ash
methyl-n-propane-thiosulfinate
vit-b-6
cyanidin-diglycoside
gamma-l-glutamyl-isoleucine
cis-zweibelane
phytohormone
myrosinase
alliin-gamma-glutamyl-peptide
trans-2,3-dimethyl-5,6-dithia-cyclo(2,2,1)heptane-5-oxide
allylpropyl-sulfide
2-methyl-butyr-2-aldehyde
1-(propyl-dithio)-propane
cholest-7-en-3-beta-ol
prop-cis-enyl-propyl-disulfide
+30 more
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
What science says compound effect “Generally, onion and garlic oils were the least active and did not affect the majority of the tested strains.”
onion oil → is least active → against yeast strains
nutrition finding “Of the vegetables investigated, artichokes contained by far the most FOS, followed by onions; bananas contained more FOS than other fruits investigated.”
fructooligosaccharides (FOS) → are present in → artichokes, onions, bananas
compound effect “3-Mercapto-2-methylpentan-1-ol was first detected in a complex thermally processed flavor and finally isolated from raw onions.”
3-Mercapto-2-methylpentan-1-ol → is a new powerful aroma compound → detected in a complex thermally processed flavor and isolated from raw onions
technique parameter “The fructooligosaccharide analyses were performed on red onions, shallots, and elephant garlic”
fructooligosaccharides → are analyzed in → red onions, shallots, and elephant garlic
compound effect “No myosmine was detectable in other vegetables and fruits such as lettuce, spinach, cucumber, onion, banana, tangerines, and grapes.”
myosmine → is not detected in → lettuce, spinach, cucumber, onion, banana, tangerines, and grapes
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