Abstract
Studies on the flavouring constituents of onion ( Allium cepa) by gas chromatography, thin-layer chromatography, elemental analysis as well as infrared spectroscopy have been undertaken. Gas chromatographic analysis of volatile components of onion oil trapped in the head space of a simple glass apparatus under specified conditions revealed that more volatile components were present in a fresh rather than a stored onion. A thin-layer chromatographic technique has been developed as a new approach to the evaluation of flavouring constituents of onion oil that was separated after extraction into seven major components which were determined directly on the silica gel plate by sensory tests. Elemental analysis as well as infrared spectra of these components showed that organic compounds other than sulphur compounds are also responsible for the flavour of onion.
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