Volatile compounds profile of some Indonesian shallot varieties

Abstract

Shallot, Allium ascolanicum L., is one of the leading horticultural commodities that are widely cultivated in Indonesia. Shallot is a commonly used seasoning for various types of dishes. This study aimed to determine the volatile compounds profile of some raw Indonesian shallot varieties. Four shallots varieties (Bima Brebes, Biru Lancor, Saptosari, and Filipin) were analyzed the volatile component profiles using Solid-Phase Microextraction (SPME)-Gas Chromatography-Mass Spectroscopy (GCMS). The GCMS analysis detected 104 types of volatile compounds in which the major volatile compounds were disulfides, sulfur-containing, thiophenes, and diverse functional groups. The most abundant volatile compound groups in the Bima Brebes variety were sulfur-containing compounds (40.61%), followed by diverse functional groups (28.43%) and disulfide (17.51%). In the Biru Lancor variety, the major volatile compounds were disulfide (44.68%), followed by sulfur-containing (30.90%) and thiophenes (8.80%). The most abundant volatile groups in the Saptosari variety were sulfur-containing (57.06%), followed by disulfide (22.68%) and thiophenes (9.19%). In the Filipin variety, the major volatile compound groups were disulfide (53.80%), followed by thiophenes (15.70%), and sulfur-containing (10.55%). The most abundant volatile compounds in all shallots volatiles were dipropyl disulfide, 1-methylethyl propyl disulfide, (E)-1-(prop-1-en-1-yl)-2-propyldisulfane, and propyl mercaptan.