Effect of dehydration of some chemical constituents of onion

Dehydration of onion affects its constituents to some extent. Total sugars decreased slightly while reducing sugars increased. Dehydration showed some increase in potassium contents and slightly change in P, Ca, Fe and Cu but Mg, Na, Mn, and Zn maintained almost constant in the dehydration samples. The volatile components [propanol, 2-methyl-2-pentanal, dipropyl disulfide, methyl propyl disulfide and dipropyl trisulfide] are principle volatile components. In dehydrated samples these components showed remarkable decrease accompanied by noticeable increase in thiophene components