Table 1. Sample labeling and processing conditions

Label	Treatment
RAWO	Onions without pretreatment and drying (raw materials)
CONO	Onions dried in hot air at 50°C without pretreatment
BLO	Onions dried by hot air after blanching at 80°C for 30 sec
STO	Onions dried with hot air after steaming at 80°C for 1 min
WWO	Onions dried in hot air after dipping in warm water at 45°C for 30 min
CWO	Onions dried in hot air after dipping in 8°C cold water for 1 hr
RAWG	Garlics without pretreatment and drying (raw materials)
CONG	Garlics dried in hot air at 50°C without pretreatment
BLG	Garlics dried by hot air after blanching at 80°C for 30 sec
STG	Garlics dried with hot air after steaming at 80°C for 1 min
WWG	Garlics dried in hot air after dipping in warm water at 45°C for 30 min
CWG	Garlics dried in hot air after dipping in 8°C cold water for 1 hr