A method of enzymatic transformation of onion aroma, in which the onion is pretreated, namely cleaning and washing, then vegetable raw materials are added, namely mustard in the form of a powder or in the form of an aqueous suspension, capable of influencing the reactions between the substrate and onion enzymes during onion milling in a blender (or machine of this type) to the state of puree formation.
The useful model relates to biotechnology, in particular to a method of enzymatically converting onion aroma into freshly squeezed onion juice or mashed or mashed onions by inhibiting the action of the corresponding enzymes with inhibitors of plant origin and/or competitive inhibition. method can be applied in food industry for production of dietary products, in pharmaceutical, cosmetic and other industries where fresh, thermally untreated onion juice or puree is used.