BBAuthors: Yuasa, Masahiro; Advisor: -; Participants: Ueno, Mayuko; Kawabeta, Koji; Morikawa, Maho; Uemura, Momoe; Matsuzawa, Tetsuhiro; Tominaga, Mihoko (2022)
Taste characteristics of fresh onion leaves
The concentrations of taste components in the Welsh and fresh onion leaves are presented in Table 1. Lower Brix levels, lower fructose, sucrose, and total sugar concentrations, and a lower degree of sweetness were found in fresh onion leaves (p < 0.05) than in Welsh onion leaves. The concentrations of L-tartaric, L-malic, citric, succinic, and fumaric acids were lower in fresh onion leaves than in Welsh onion leaves (p < 0.05). In fresh onion leaves, the concentrations of L-aspartate, L-serine, glycine, L-histidine, L-arginine, L-alanine, L-proline, L-tyrosine, L-valine, L-methionine, L-cystine, L-isoleucine, L-leucine, and total free amino... 
