The sulfur components of Allium species as flavoring matter

Gas chromatographic analysis of the headspace volatiles from various kinds ofAllium (onions) revealed the principal disulfides present as being: di-n-propyl, n-propyl allyl, methyl-n-propyl, methyl allyl, dimethyl and diallyl. These aliphatic disulfides appear to be one of the principal groups of compounds responsible for the aroma and flavor of onions. A procedure for the qualitative and quantitative determination of these compounds is discussed. Comparisons are made between disulfide composition of various species and also between fresh and dehydrated onion samples. The amounts of volatile disulfides lost on dehydration are discussed.