Objective: To determine the optimal technology conditions for the extraction of onion oil.
When the love melts into the oil and salt, falling into the food and food, smoked and fire, it has become the creative dish that you end out: the celery lily, the cold mint, the boiled meat slices, the onion oil cake, but each has its own taste.
The concentration of sulfur compound was the highest in steam distilled onion oil while it was lower in the extract of hexane and alcohol (at 25℃): There was no significance difference between solvent extracts.