Abstract
Onion was fried in 10% its weight of oil for a long time until brown. Onion soup was then prepared from the fried onion. The relationship between the frying time and color, taste, smell and texture was examined for both the fried onion and onion soup. During the process of frying, the characteristic stimulus of the onion disappeared, and the taste and smell changed in order to sweet, aromatic, sour, bitter, and crispy. The glucose and total free sugar contents both decreased. The onion soup and fried onion required a different taste and smell, and it was necessary to obtain the best soup flavor by frying the onion for longer than is required of fried onion as food. The onion in the soup become softened after being fried until crisp. The strength of the sweetness of the fried onion did not agree with the sugar content.
