Composition of Sulfur-Containing Components in Onion and Their Flavor Characters.

Access this Article

Search this Article

Author(s)

Abstract

Sulfur-containing components in an ethanol extract and boiled water extract of onion (Allium cepa L. )were analyzed by HPLC. Trans-(+)-S-propenyl-L-cysteine sulfoxide (PeCSO) and its γ-glutamyl peptide (γ-Glu-PeCSO) were the major constituents in the ethanol extract, whereas cycloalliin was the most abundant one in the boiled water extract. The large amount of cycloalliin found in the boiled water extract was mostly derived from PeCSO by heating. PeCSO and γ-Glu-PeCSO showed a characteristic kokumi flavor (continuity, thickness, and mouthfulness) by a sensory test in an umami solution containing 0.05% (w/v) each of monosodium glutamate and disodium inosinate.

Journal

  • Bioscience, Biotechnology, and Biochemistry

    Bioscience, Biotechnology, and Biochemistry 58(1), 108-110, 1994

    Japan Society for Bioscience, Biotechnology, and Agrochemistry

Cited by:  12

Codes

  • NII Article ID (NAID)
    110002676757
  • NII NACSIS-CAT ID (NCID)
    AA10824164
  • Text Lang
    ENG
  • Article Type
    Journal Article
  • ISSN
    0916-8451
  • Data Source
    CJPref  NII-ELS  J-STAGE 
Page Top