{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["11(23)"],"submitter":["Liu G"],"pubmed_abstract":["The flavor of fresh onion and its processed products is an important index with which to evaluate its quality. In this study, the highly volatile compounds of onion with different fresh-cut styles (bulb, ring, and square) and different storage temperatures (4 °C, 20 °C, and 25 °C) were characterized at the molecular level, focusing in particular on the volatile sulfur compounds. Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) were employed. A total of 14 highly volatile compounds were identified in onion samples by HS-GC-IMS, and the square sample contained more volatile components. (E,E)-2,4-heptadianal, ethyl acetate, 2-methyl-1-pentanol, 2-pentylfuran, propyl acetate, and 2,"],"journal":["Foods (Basel, Switzerland)"],"pagination":["3829"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9736120"],"repository":["biostudies-literature"],"pubmed_title":["Characterization of the Volatile Compounds of Onion with Different Fresh-Cut Styles and Storage Temperatures."],"pmcid":["PMC9736120"],"pubmed_authors":["He H","Hu L","Wang Y","Liu G"],"additional_accession":[]},"is_claimable":false,"name":"Characterization of the Volatile Compounds of Onion with Different Fresh-Cut Styles and Storage Temperatures.","description":"The flavor of fresh onion and its processed products is an important index with which to evaluate its quality. In this study, the highly volatile compounds of onion with different fresh-cut styles (bulb, ring, and square) and different storage temperatures (4 °C, 20 °C, and 25 °C) were characterized at the molecular level, focusing in particular on the volatile sulfur compounds. Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) were employed. A total of 14 highly volatile compounds were identified in onion samples by HS-GC-IMS, and the square sample contained more volatile components. (E,E)-2,4-heptadianal, ethyl acetate, 2-methyl-1-pentanol, 2-pentylfuran, propyl acetate, and 2,","dates":{"release":"2022-01-01T00:00:00Z","publication":"2022 Nov","modification":"2025-04-20T03:32:13.478Z","creation":"2025-04-20T03:32:13.478Z"},"accession":"S-EPMC9736120","cross_references":{"pubmed":["36496638"],"doi":["10.3390/foods11233829"]}}