Onion Oleoresin

#### Onion Oleoresin. Various extracts of onion (**Allium Cepa) **are commercially available under the name of Onion **Oleoresin **or similar labellings. A true oleoresin is not produced since the extracted material rarely will contain resinous matter. Apart from essential oil, extractive plant matter, plant colors, glycosides and bitter principles, the extracts may also contain certain non-volatile, aromatic flavoring matter. Thus, the "oleo-resin" will not only possess the virtues of the essential oil (sharp, lachrymatory, pungent, aromatic onion-flavor), but also a certain richness and "body" which is highly appreciated, but is rarely present in essential oils of spices and culinary herbs. Commercial "oleo-resins" of onion are usually dark orange or dark yellow-brown of color. They are more or less viscous liquids or soft pastes of intense onion-odor, but more sweet and subdued than the odor of the essential oil. Onion extracts are produced mainly in France. Extracts are also prepared by the "ultrasonic" method as described in Part One of this book. Due to the higher yield by extraction, and to the more "true-to-nature" flavor of the extracts as compared to that of the onion oil, the former have become increasingly popular as flavor materials in the canning industry for pickles, seasonings, meat sauces, etc. The high calorie value of onions (about 50 cal. per 100 g. of onions which contain about 88% water) compared to that of other vegetables has obviously also been exploited in the promotion of the "calorie-free" onion extracts in place of the vegetable itself.