[Investigation on the aroma of roasted onions (author's transl)].
A large number of volatile compounds are formed when onions are heated in butter. More than 120 compounds could be identified with GC-MS-technic. The majority of the substances is not characteristic for the onion aroma. Compounds formed according to a patented production of onion aroma could not be identified.
D006358:Hot Temperature; D009812:Odorants / Q000032:analysis*; D014675:Vegetables / Q000032:analysis*
Untersuchung des Röstzwiebelaromas