AbstractSupercritical carbon dioxide extraction has been shown to produce fresh onion‐like flavour extracts, a flavour uncharacteristic of distilled commercial extracts. Relationships between onion cultivars and pyruvate content and extract yield were studied in an effort to select high extract oil yielding cultivars and to optimise the overall extract process. Flavour oil yield of five onion cultivars analysed ranged from 0.04 to 0.16 g kg−1of initial raw product weight. Cultivars, Norstar and MSU selection 3506, showed higher flavour yields than others. Extra sweet yellow onion samples had lowest pyruvate content and gave the lowest flavour yield. A significant positive correlation between pyruvate content of onions and their supercritical carbon dioxide extracted onion flavour yield was obtai
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