Volatile composition and sensory characteristics of onion powders prepared by convective drying was written by Choi, So Mang;Lee, Dong-Jin;Kim, Jong-Yea;Lim, Seung-Taik. And the article was included in Food Chemistry in 2017.Reference of 638-02-8 The following contents are mentioned in the article:
Volatile composition and sensory characteristics of onion powders prepared by convective drying at different temperatures (50, 70, and 90 °C) were investigated. Di-Pr disulfide was the major volatile compound in fresh onion (77.70% of total volatile compounds). However it was considerably lost during drying, reaching 6.93-32.25 μg/g solids. Di-Pr disulfide showed a pos. correlation with green sensory attribute perceived by descriptive sensory anal. Thiophenes, which were responsible for caramel and sweet attributes, were produced by drying especially when the drying temperature was high. Aldehydes, another type of volatile compound found in fresh onion, showed a pos. correlation with humidity. The aldehyde content in dried onion was the highest at the lowest drying temperature, possibly because the aldehydes were produced by the residual enzymes in fresh onion. Using a low temperature for drying was ideal to retain the aroma of fresh onion. This study involved multiple reactions and reactants, such as 2,5-Dimethylthiophene (cas: 638-02-8Reference of 638-02-8).
2,5-Dimethylthiophene (cas: 638-02-8) belongs to benzothiophene derivatives. Benzothiophene finds use in research as a starting material for the synthesis of larger, usually bioactive structures. It is also used in the manufacturing of dyes such as thioindigo.Reference of 638-02-8
Referemce:
Benzothiophene – Wikipedia,
Benzothiophene | C8H6S – PubChem