Non-structural Carbohydrate Profiles in Onion Bulbs Influence Taste Preference
L.A. Te rry, K.A. Law, K.J. Hipwood and P.H. Bellamy
Book of Book of Abstract.Information & technology for sustainable fruit & vegetable production, The 7th Fruit, Nut and Vegetable Production Engineering Symposium, 12-16 September 2005, Monpellier, France. Page23
2005
บทคัดย่อ
Non-structural Carbohydrate Profiles in Onion Bulbs Influence Taste Preference
The concentration of fructose, glucose, and sucrose was determined for onion, (Alliumcepa L.; cvs. SS1, Buffalo and Shakespeare) bulbs grown across two different growing sites. Sugar profiles were then compared to taste-panel data as a means of determining taste preference. Scores were given for likeability, sweetness and bitter less. Significant differences (P<0.001) in sugar profiles were found between each cultivar and corresponded to differences in taste preference. Fructose and then glucose were the most abundant carbohydrates found in cvs. SS1 and Buffalo. In contrast, sucrose was tire most abundant sugar found in cv. Shakespeare. There was no correlation between sucrose and sweetness score. Glucose was negatively correlated with bitterness. There was a positive correlation between fructose and glucose concentration and sweetness and likeability score. Glucose concentration in cv. SSl (ca. 240 mg g-1 dry weight (DW)) was 1.38- and 3.7-fold higher as compared to cvs. Buffaloand Shakespeare, respectively. Accordingly, onion ev. SS1 bulbs, which also and peak fructose at ca. 250 mg g-1 DW, were preferred over evs. Buffaloand Shakespeare, respectively.