SRC-ONION-2004 · PRIMARY
Michael Granvogl, Monika Christlbauer & Peter Schieberle · Journal of Agricultural and Food Chemistry
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Reviewed 2026-10-03 · corrections 0
A potent odorant of raw and cooked onion ↗
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.Permanent identifier smellbook:source:onion-odorant-2004 · Graph record (JSON)
Dataset history In the SmellBook dataset since Strategy Phase 389.