VALIDATED PUNGENCY ASSESSMENT OF THREE ITALIAN ONION (ALLIUM CEPA L.) CULTIVARS
Published: 10 Oct 2014
Abstract: In the frame of a broad multidisciplinary study aimed at enlightening the peculiarities of three onion cultivars (Dorata di Parma, Borettana and Rossa di Toscana) when harvested in Cannara (Italy), the estimation of pungency (in terms of pyruvic acid content), total titratable acidity, pH, and ascorbic acid content was carried out. Rossa di Toscana contains the lowest pyruvic acid amount (4.24 mg/100 g fresh weight, FW), whereas no statistically significant differences emernge between the other two varieties (5.41 mg/100 g FW for Dorata di Parma and 4.99 mg/100 g FW for Borettana). The Dorata di Parma shows the highest mean pH value. Accordingly, Dorata di Parma presents the lowest mean acidity with regard to the Borettana and Rossa di Toscana cultivars. The mean ascorbic acid concentration spread between 3.92 and 4.77 mg/100 g FW with no statistically significant differences among the three cultivars.
Keywords: food analysis, italian onion varieties, pungency, pyruvic acid content, varietal differences, method validation
Download full text
Back to the contents of the volume
© 2018 The Author(s). This is an open access article distributed under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/3.0/
, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. This permission does not cover any third party copyrighted material which may appear in the work requested.