Abstract
Summary Pyruvic acid content determination and, to lesser extents, thiosulphinates determination and organoleptic tests are used for assessing the eating characteristics of onions and other Allium spp. Each of these methods has inherent limitations, especially when large numbers of samples are to be evaluated. With a view to developing a more convenient quality evaluation method, an electronic nose was used to discriminate flavour and aroma characteristics amongst garlic, leek, shallot, bulb onion and spring onion. Differences in relative sensor response to headspace volatiles over macerated samples of these five different Allium types were recorded. Principal Component Analysis (PCA) showed some separation among the five types. PCA and Mahalanobis' D 2 statistic suggested similarities in headspace volatiles for shallot, spring and bulb onions and differences for leek and, especially, garlic. Multiple linear regression analyses (Y =α+β 1 X 1 +β 1 X 2 ; N (x, Y) =5) of the first two principal component values (PCA 1 [X 1 ] and PCA 2 [X 2 ]) accounted for not less than 90% of the total variation in pyruvic acid concentration (Y1), total soluble solids content (Y2) and percentage dry matter content (Y3) of the Allium types. These relationships suggest that electronic nose discrimination was on the basis of quality characteristics that relate to Allium flavour. This work has shown that the electronic nose has potential for flavour characteristic‐based discrimination amongst Allium types. Future work will explore this potential within a single Allium spp.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 7
Claim · model-written summary
Sensor responses to headspace volatiles differed among five Allium types.
Verbatim
e0“Differences in relative sensor response to headspace volatiles over macerated samples of these five different Allium types were recorded”
t0“Alliums”
Claim · model-written summary
PCA showed some separation among the five Allium types.
_Allium_vineale_-_inflorescence_immature.jpg?width=60){kind=small}
AlliumOrganisms pictured · Representative pictures of the matched species, not figures from the paper.
_Allium_vineale_-_inflorescence_immature.jpg?width=500)
Verbatim
e0“Principal Component Analysis (PCA) showed some separation among the five types”
t0“Alliums”
Claim · model-written summary
PCA and Mahalanobis statistic suggested similar headspace volatiles for shallot, spring and bulb onions.
Verbatim
e0“PCA and Mahalanobis' D 2 statistic suggested similarities in headspace volatiles for shallot, spring and bulb onions”
t0“Alliums”
Claim · model-written summary
PCA and Mahalanobis statistic suggested different headspace volatiles for leek and garlic.
Verbatim
e0“differences for leek and, especially, garlic”
t0“Alliums”
Claim · model-written summary
First two principal components explained at least 90% of variation in pyruvic acid concentration.
- Taxon
- Allium typese0
- Material
- Allium typese0
- Outcome
- total variation in pyruvic acid concentratione0
- Value
- not less than 90%e0
Not reportedDirection
Verbatim
e0“accounted for not less than 90% of the total variation in pyruvic acid concentration (Y1), total soluble solids content (Y2) and percentage dry matter content (Y3) of the Allium types”
t0“Alliums”
Claim · model-written summary
First two principal components explained at least 90% of variation in total soluble solids content.
- Taxon
- Allium typese0
- Material
- Allium typese0
- Outcome
- total soluble solids contente0
- Value
- not less than 90%e0
Not reportedDirection
Verbatim
e0“accounted for not less than 90% of the total variation in pyruvic acid concentration (Y1), total soluble solids content (Y2) and percentage dry matter content (Y3) of the Allium types”
t0“Alliums”
Claim · model-written summary
First two principal components explained at least 90% of variation in dry matter percentage.
- Taxon
- Allium typese0
- Material
- Allium typese0
- Outcome
- percentage dry matter contente0
- Value
- not less than 90%e0
Not reportedDirection
Verbatim
e0“accounted for not less than 90% of the total variation in pyruvic acid concentration (Y1), total soluble solids content (Y2) and percentage dry matter content (Y3) of the Allium types”
t0“Alliums”