A STUDY ON THE VOLATILE CONTENT AND SENSORY ATTRIBUTES OF CONVECTIVE-DRIED ONION POWDERS

Abstract

Convective drying is easy to use and reasonably priced, it is the method most frequently employed to produce dry onion products. However, volatile chemicals in fresh onions may easily evaporate during convective drying, particularly if the drying process is carried out at a high temperature. Utilizing laminar drying at various temperatures, the volatile content and ultimate perceptive quality of dried onions with associated features were examined. During convective drying, the volatile content and sensory characteristics of onion samples changed. It was discovered that the primary volatile component in fresh onions, dipropyl disulfide, is what gives them their green color after onions were new, and sulfides, notably di-propyl disulfide, seemed to be the main odor components; however, these compounds drastically diminished after the onions dried.