Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
Effects of Onion on Flavor of Soup Stock
Yukiko TokitomoYuka Ishikawa
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1999 Volume 32 Issue 4 Pages 304-311

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Abstract

We studied the effects of onion on the flavor of soup stock which had been prepared from beef and water.
Scum, which contained crude protein, crude fat and unpleasant substances, was obtained by skimming the surface of the soup stock with a polypropylene sheet. The SDE extract from the scum of the soup stock had an unpleasant odor of boiled beef. Aliphatic aldehydes were found to be the main components of the scum extract by GC and GC-MS analyses, and these seemed to cause the unpleasant odor of the soup stock.
SDE extracts from the soup stock with and without onion were prepared and analyzed. The soup stock prepared with onion had a sweet soup flavor, with a less unpleasant odor than the soup stock without onion. The content of aliphatic aldehydes in the soup stock with onion was lower than that of the soup stock without onion.
The effects of onion slices, an onion distillate and some antioxidants on inhibiting the oxidation of corn oil by heating it in water were examined. Quercetin and the onion slices inhibited the production of aliphatic aldehydes. These results show that quercetin and unknown non-volatile components of onion inhibited the oxidative degradation of fat by heating and contributed to the desirable flavor of soup stock.

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