This realization was first obtained in 2016 through a chamber drying process with a specific temperature and humidity and without artificial additives. The common onion is transformed into a new product with a characteristic flavor like caramel. After analysis, the scientists involved in the study published in the journal LWT - Food Science and Technology were able to identify 53 beneficial compounds that improve the nutritional description of this new food.
Specifically, they identified 21 amino acids, such as phenylalanine, a potent analgesic, or leucine, involved in the processes of building new tissues. 10 flavonoids, such as quercetin, and antimicrobial agents that promote cardiovascular action were also highlighted, and 22 organosulfur compounds, such as isoaline, with antiseptic function, were considered as secondary metabolites.
The team's experience in the characterization of black garlic for commercialization as a gourmet product and dietary supplement, already present in the Spanish supermarket lines, led researchers to raise the possibility of replicating the process of creating a new onion article.
Unlike black garlic, regularly consumed in Asian countries for centuries, black onions are a product that is said to be included in the diet as a side dish and as a nutritional supplement. In addition, during processing, the typical itching of the original is removed and does not change. There is no strong smell, but sweet. Thus, a more desirable item for the consumer is obtained from the sensory point of view.
Source: World Agropecuario