8002-72-0

Herbaceous plant originally from the Middle East, but today widespread throughout the world because of the large consumption of the edible bulb, the only part used. The stalk can reach approximately 1 m (39 in.) in height. The bulb consists of several concentric tunics. Onion has a strong, pungent, lasting odor and a characteristic onion flavor.
The essential oil is obtained by distillation of the bulbs with yields of about 0.02%. The physical-chemical constants vary widely, depending on the origin of the plant. The oil is a yellowish liquid with a characteristic onion odor. Main constituents of the oil are d-n-propyl disulfide and methyl-n-propyl disulfide.
The derivatives are oleoresin, fluid concentrated water extract, and the fluid extract. The first two derivatives are obtained by special manufacturing processes from thermally pretreated bulbs in order to enhance some flavor top notes, as well as the flavoring strength.

Obtained by steam distillation of the bulbs with yields of about 0.02%. The physical–chemical constants vary widely, depending on the origin of the plant. The oil has a characteristic onion odor.

The oil is a clear, amber-yellow-to-amber-orange liquid. It is soluble in most fixed oils, mineral oil and alcohol. It is insoluble in propylene glycol and glycerin.

Extractives and their physically modified derivatives. Allium cepa, Liliaceae.

Main constituents of the oil are d-n-propyl disulfide and methyl-n-propyl dilsufide.