Abstract
The relation of various substants present in onion to its tastes was studied.
The contents of nucleic acid derivatives in hot water extracts and cold water extracts were extremely small. Identified amino acids in the extracts of onion were glutamic acid, aspartic acid, arginine, glycine, lysine, leucine, isoleucine, phenylalanine, histidine, and proline, among which the content of glutamic acid was extremely large. Sucrose, maltose, and glucose were detected in onion.
The taste of onion was found to be due mainly to the large amount of glutamic acid and the buffer action of various amino acids.
