Dr. Schmidt's onion research is primarily a study of the chemistry of Vidalia Onions. New methods of analyzing onions are being developed in order to better understand the unique flavor of a Vidalia onion. A paper has recently been published by the Journal of Agricultural and Food Chemistry on the analysis of the lachrymatory factor of onions. (This is the chemical which makes your eyes water when you cut an onion.)
Publications
Rapid Extraction Method of Quantitating the Lachrymatory Factor of Onion Using Gas Chromatography
N.E. Schmidt, et al. J. Ag.Food Chem. 1996, vol 44, pg 2690-2693.
Associate Professor of Analytical Chemistry
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