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Rapid Biosensor Analysis for Cost Effective Quality Assurance of Onion Flavour
Onion flavour is principally governed by the perception of pungency. During maceration, cells are disrupted leading to the hydrolysis of S-alk(en)yl-L-cysteine sulphoxide flavour precursors. This process is catalysed by the vacuolar enzyme allinase generating ammonia, pyruvate and various transient sulphur-based compounds.
Pyruvate concentration in macerated onion tissue is used as a quality assurance indicator of pungency or flavour intensity in most onion producing countries. The principle of using a biosensor to estimate pyruvate concentration in onions has now resulted in a portable bio sensor detector.
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Enabling growers to have in-house, real-time testing of onion pungency.
Growth in the sales and profitability of sweet onions;
Improvements in quality assurance and production of sweet onions by UK growers and packers;
Appearance of new sweet onion varieties as a longer-term measure;
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