The Volatile Carbonyls and Alcohols in the Flavour Substances of Onion (Allium cepa).

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Abstract
When the volatile substances in the onion were studied, 2 unknown carbonyl compounds were found in addition to acetaldehyde and propionaldehyde. One of the unknown substances was chemically characterized as 2-methyl-2-pentenal. The other carbonyl compound, which was present in very small amounts, has not yet been identified. On the basis of its UV-spectrum and behaviour on the paper chromatogram, it may be a saturated aldehyde. 2-Methyl-2-pentenal is formed enzymatically in crushed onion. The only alcohols found were methanol and ethanol.

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