Abstract:Onion is a universal vegetable of allium sativum with high nutritional and medicinal value. It was pungent in taste due to containing many kinds of sulfur compounds. In this paper, simultaneous distillation and extraction and solid-phase microextraction combined with GC-MS were used to analyze the volatile flavor of onion. The solid-phase microextraction conditions were further optimized by carefully selection of the fibers, the extraction time and the desorption time. The results showed that there were 52 compounds in onions. Among them, mercaptan and sulfide compounds mainly contributed to the volatile flavour of onions.
