Volatile Flavor Compounds from Shallots

Approximately 0.030%, 0.012% and 0.005% (v/w), in wet weight, of volatile oils were obtained from raw, baked and deep‐fried shallots, respectively. These oils have been studied by a gas chromatograph coupled to a mass spectrometer. The flavor components of these oils can be classified in the following categories: thiols, monosulfides, disulfides, trisulfides, thiophenes and oxygen compounds. After heating (baking or deep‐frying) of the shallot, a sharp increase in the amount of dimethylthiophenes was observed and the alkyl propenyl disulfides decreased.