Distribution of Eleven Flavor Precursors, S-Alk(en)yl-L-Cysteine Derivatives, in Seven Allium Vegetables

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Author(s)

    • YAMAZAKI Yoshihisa
    • Tsugaru Agricultural Products Processing Division, Aomori Prefectural Local Food Research Center
    • IWASAKI Kazumi
    • Tsugaru Agricultural Products Processing Division, Aomori Prefectural Local Food Research Center
    • MIKAMI Motoki
    • Tsugaru Agricultural Products Processing Division, Aomori Prefectural Local Food Research Center
    • YAGIHASHI Akihiro
    • Tsugaru Agricultural Products Processing Division, Aomori Prefectural Local Food Research Center

Abstract

Using high-performance liquid chromatography, 11 sulfur-containing flavor precursors were determined quantitatively in seven <i>Allium </i>vegetables: garlic (<i>Allium sativum</i>), onion (<i>A. cepa</i>), Welsh onion (<i>A. fistulosum</i>), Chinese chive (<i>A. tuberosum </i>Rotter), rakkyo (<i>A. chinense </i>G. Don), ‘asatsuki’ (<i>A. schoenoprasum</i>), and leek (<i>A. porrum</i>). The determinants were S-alk(en)yl-L-cysteine derivatives, methiin, alliin, isoalliin, cycloalliin, deoxyalliin, N-(γ-glutamyl)-S-methyl-L-cysteine, N-(γ-glutamyl)-S-(2-propenyl)-L-cysteine, N-(γ-glutamyl)-S-(<i>E</i>-1-propenyl)-L-cysteine (Glu-PEC), N-(γ-glutamyl)-S-(2-propenyl)-L-cysteine sulfoxide, N-(γ-glutamyl)-S-(<i>E</i>-1-propenyl)-L-cysteine sulfoxide (Glu-PECSO) and S-(2-carboxy-propyl) glutathione. The constituents of the flavor precursors, methiin, alliin and isoalliin, were compared among the seven <i>Allium </i>vegetables. Molar ratios of methiin/alliin/isoalliin (M/A/I, %) were similar in onion (16/0/84), Welsh onion (19/0/81), asatsuki (11/0/89), and leek (19/0/81). Garlic, Chinese chive and rakkyo showed specific ratios of 17/78/5, 80/13/7 and 68/0/32, respectively. The storage compounds of isoalliin, a major flavor precursor that is common among seven <i>Allium </i>vegetables, were Glu-PEC in garlic and Glu-PECSO in onion.

Journal

  • Food Science and Technology Research

    Food Science and Technology Research 17(1), 55-62, 2011-01-01

    Japanese Society for Food Science and Technology

References:  26

Cited by:  2

Codes

  • NII Article ID (NAID)
    10027868599
  • NII NACSIS-CAT ID (NCID)
    AA11320122
  • Text Lang
    ENG
  • Article Type
    Journal Article
  • ISSN
    13446606
  • Data Source
    CJP  CJPref  J-STAGE 
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