CLM-ONION-001 · VERIFIED
A stable isotope dilution assay found the potent onion odorant 3-mercapto-2-methylpentan-1-ol at 8–32 µg/kg in raw onions and at much higher levels in sliced, stored and then cooked onions, which suggests it forms from precursors produced enzymatically when raw onions are cut.
One potent odorant measured in onions of different origins; it is not a complete account of onion aroma.
The statement the claim rests on was found word for word in the abstract fetched from the named service, and an editor read the full abstract against every part of the claim. Abstract from Europe PMC (ebi.ac.uk/europepmc), check run 37117031550.
active · reviewed 2026-10-02 · corrections 0
Michael Granvogl, Monika Christlbauer & Peter Schieberle
Journal of Agricultural and Food Chemistry
DOI 10.1021/jf049874lPermanent identifier smellbook:claim:a-potent-odorant-of-raw-and-cooked-onion · Graph record (JSON)
Dataset history In the SmellBook dataset since Strategy Phase 389.