Non-destructive flavour evaluation of red onion (Allium cepa L.) Ecotypes: An electronic-nose-based approach

• Development of new non-destructive methods for food product authentication.
• E-nose aroma profiling of “Tropea” red onion ecotypes.
• E-nose discrimination amongst Allium cepa ecotypes and/or cultivars.
• HPLC-UV pyruvic acid classification of onion ecotypes and/or cultivars.

This work reports preliminary results on the potential of a metal oxide sensor (MOS)-based electronic nose, as a non-destructive method to discriminate three “Tropea Red Onion” PGI ecotypes (TrT, TrMC and TrA) from each other and the common red onion (RO), which is usually used to counterfeit. The signals from the sensor array were processed using a canonical discriminant function analysis (DFA) pattern recognition technique. The DFA on onion samples showed a clear separation among the four onion groups with an overall correct classification rate (CR) of 97.5%.Onion flavour is closely linked to pungency and thus to the pyruvic acid content. The e-nose analysis results are in good agreement with pyruvic acid analysis. This work demonstrated that artificial olfactory systems have potential for use as an innovative, rapid and specific non-destructive technique, and may provide a method to protect food products against counterfeiting.