Mapping of volatile organic compounds in TNAU-released and local aggregatum onion varieties

Onion is a widely cultivated vegetable globally, with its bulbs stored between seasons to meet consumer demand. The flavor of fresh onion serves as a key indicator of its quality. This study analyzed the volatile compounds present in the Perambalur local, Co (On) 5 and Co (On) 6, using GC-MS/MS. A total of 37, 22, and 26 metabolites were identified at various retention times respectively. Among them, 14 phytochemicals were shared between the TNAU-released varieties, while 10 compounds were common to both Co (On) 6 and the local variety. Since fresh onions are highly perishable, certain varieties experience higher post-harvest losses. Additionally, fresh onions naturally emit volatile organic compounds in minimal concentrations. This study aims to map the metabolites of TNAU-released varieties in comparison to the local aggregatum onion variety.