Variety traits

Taste and Aroma — Onion

Allium cepa L.

The taste of an onion is determined by the balance of sugars and the content of sulfur-containing essential oils. The intensity of pungency is a breeding trait that depends on mineral nutrition, soil type, and the genetic characteristics of the cultivar.

In the reference 42 varieties crop Onion, where this is mentioned in the description.

Onion pungency is classified based on the ratio of sucrose to monosaccharides and the concentration of essential oils. In sweet cultivars, the essential oil content is approximately 10–20 mg%, with a sugar ratio of less than 1. Semi-pungent cultivars are characterized by a ratio of 1–2, whereas pungent cultivars can contain up to 130 mg% of essential oils with a sugar ratio greater than 2.

Cultivation conditions, particularly the sulfur and phosphorus content in the soil, influence the development of taste qualities. Increased sulfur content promotes pungency, while phosphorus helps to mellow it. The use of excessive fertilizer rates can shift the flavor profile of a cultivar toward being more pungent, while the choice of soil type remains a key factor in the cultivation of sweet cultivars.

Pungent onion cultivars traditionally possess better shelf life and are more suitable for long-term storage. At the same time, cultivars with a high content of dry matter and sugars demonstrate superior performance in processing and drying, which makes biochemical composition the determining factor for selecting the intended use of the produce.

General information about the subject — on the page Taste and aroma.

Sources7

Varieties of Onion mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.