Tired of Crying Over Onion?
Location
CoLab, COM 260
Start Date
30-4-2026 12:00 PM
Document Type
Poster
Description
This presentation discusses the potential benefits and drawbacks of freeze-drying a white onion in regards to the molecular changes of the onion after undergoing a freeze-drying process. Freeze-drying food is a somewhat common practice in today’s society and it is worthwhile to analyze what changes are being made to the food that undergoes this process. To analyze the chemical and molecular changes of the onion, gas chromatography-mass spectrometry (GC-MS) analysis was performed on a steam distilled onion before and after it had undergone a freeze-drying process. In conclusion, GC-MS analysis revealed that: 1) freeze-drying removed one of the disulfide molecules found in onions that contributes to their powerful, tear-causing odor, 2) the GC-MS analysis before and after steam distillation shared notable resemblance in their peaks, despite significant artifact, and it could be concurred that the majority of the onion’s molecular structure was retained through the freeze-drying process, and 3) due to the limitations of this experiment and GC-MS analysis artifact, the experiment would need to be repeated multiple times and with more precise technique to get more clear, reproducible results. This experiment offers the framework to continue researching if the freeze-drying process of onions could allow this food item to retain the nutritional and flavorful properties that make it a popular and common food, while minimizing the pungent and tear-causing odor that unfortunately accompanies it
Image
Tired of Crying Over Onion?
CoLab, COM 260
This presentation discusses the potential benefits and drawbacks of freeze-drying a white onion in regards to the molecular changes of the onion after undergoing a freeze-drying process. Freeze-drying food is a somewhat common practice in today’s society and it is worthwhile to analyze what changes are being made to the food that undergoes this process. To analyze the chemical and molecular changes of the onion, gas chromatography-mass spectrometry (GC-MS) analysis was performed on a steam distilled onion before and after it had undergone a freeze-drying process. In conclusion, GC-MS analysis revealed that: 1) freeze-drying removed one of the disulfide molecules found in onions that contributes to their powerful, tear-causing odor, 2) the GC-MS analysis before and after steam distillation shared notable resemblance in their peaks, despite significant artifact, and it could be concurred that the majority of the onion’s molecular structure was retained through the freeze-drying process, and 3) due to the limitations of this experiment and GC-MS analysis artifact, the experiment would need to be repeated multiple times and with more precise technique to get more clear, reproducible results. This experiment offers the framework to continue researching if the freeze-drying process of onions could allow this food item to retain the nutritional and flavorful properties that make it a popular and common food, while minimizing the pungent and tear-causing odor that unfortunately accompanies it
Comments
The faculty mentor for this project was Todd Watson.