Process for heat-treating onions

A process for production of a heat-treated onions composition, the method comprising:

• a) peeling and dicing onion;
• b) mixing the peeled and diced onion with oil to obtain a mix;
• c) heating the mix from step b) in a temperature range of 55-99° C. for 15 to 240 min reducing moisture content of the mix;
• and
• d) cooling,
• wherein the heating of the mix is done under vacuum of 180 to 710 mbar, and a moisture content of the heat-treated onions composition after step d) is below 80 wt % (based on total composition), and
• the heat-treated onions composition has a formulation selected from the group consisting of
• (i) at least 3.0 mg/kg cis/trans-methyl-1-propenyl disulphide (by total weight of the composition), at least 1.3 mg/kg cis/trans-methyl-1-propenyl trisulphide (by total weight of the composition), and at least 0.2 mg/kg (cis,cis)/(cis,trans)/(trans,trans)-di-1-propenyl trisulphide (by total weight of the composition),
• (ii) at least 10.0 mg/kg cis/trans-methyl-1-propenyl disulphide (by total weight of the composition), at least 2.5 mg/kg cis/trans-methyl-1-propenyl trisulphide (by total weight of the composition), and at least 0.4 mg/kg (cis,cis)/(cis,trans)/(trans,trans)-di-1-propenyl trisulphide (by total weight of the composition), and
• (iii) 10.0 to 65 mg/kg cis/trans-methyl-1-propenyl disulphide (by total weight of the composition), 2.5 to 20 mg/kg cis/trans-methyl-1-propenyl trisulphide (by total weight of the composition), and 0.4 to 2.5 mg/kg (cis,cis)/(cis,trans)/(trans,trans)-di-1-propenyl trisulphide (by total weight of the composition).