Chemistry and biological properties of onions and garlic

Autor:	John F. Carson
Rok vydání:	1987
Předmět:	chemistry.chemical_classification Propenyl biology General Chemical Engineering food and beverages Allium sativum biology.organism_classification Decomposition Amino acid chemistry Allium Organic chemistry Alkyl Flavor Aroma Food Science
Zdroj:	Food Reviews International. 3:71-103
ISSN:	1525-6103 8755-9129
DOI:	10.1080/87559128709540808
Popis:	The fresh flavors of onions, garlic, and other members of the Allium genus are produced by enzymic decomposition of S‐alkyl‐ and S‐alkenyl‐L‐cysteine S‐oxides from which the primary products are thiolsulfinates containing alkyl and alkenyl substituents (alkyl‐ and alkenyl‐disulfide S‐oxides). The amino acid flavor precursurs of garlic are (+)S‐methyl‐, (+)S‐propyl‐, and (+)S‐(2‐propenyl)‐L‐cysteine S‐oxides, with the last amino acid predominant. The initial flavor of freshly chopped garlic is due mainly to the enzymic product 2‐propene‐2‐propenylthiolsulfinate. Small quantities of the corresponding methyl and propyl derivatives are also present. On standing, these compounds are converted to disulfides, trisulfides, and more complex sulfur‐containing compounds. The flavor precursors of the onion are (+)S‐methyl‐, (+)S‐propyl‐, and (+)S‐(l‐propenyl)‐L‐cysteine S‐oxide, with the last amino acid predominant. Enzymic decomposition of the propenyl derivative yields the characteristic transitory lachrym...
Databáze:	OpenAIRE
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