By A. Callebaut, M. Decleire, K. Vandermeiren (auth.), Professor Dr. Y. P. S. Bajaj (eds.)
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Collin and G. Britton 26 1-- Valine r 2-Ketoglutarate Glutarate a- Ketovaleric acid NAD+ NADH+H --r-- ~r S-CoA co2 Isobutyryl -CoA Methacrylyl-CoA Valine oxidation S-(2-Carboxypropy1)- L-cysteine (CPC) t-rolli•H trans- S- 1-Propeny1-L-cysteine [0)~ (trans -Pren Cys) trans- S- 1-Propeny1-L-cysteine sulphoxide (trans -Pren Cys SO ) Fig. 2. Biosynthesis of the major fiavor precursor in onion, trans( + )-S-( 1-propenyl)-L-cysteine sulfoxide. (trans-Pren Cys SO). (Granroth 1970) Lancaster and Collin (1981), who obtained protoplasts from onion leaves and then examined the alliinase activity and flavor precursor Ievels in the protoplasts and vacuoles derived from them.
Chives (A. ) and leek (A. fistulasurn L. and A. arge scale and eaten raw or cooked in China, Japan, and South East Asia. All the alliums referred to may be eaten raw, or as a cooked vegetable, or used as a flavor additive to fresh or cooked foods (Freeman and Whenham 1975). On a commercial scale, the flavor may be added as a powder, an oil, or as dried shredded bulb tissue. The importance of Allium is indicated by the fact that flavor derived from this source (usually garlic or onions) is the major flavor additive to convenience foods.
De Haan for their excellent assistance in the research reported in this work. We also thank Dr. C. Motte for providing us with a photodiode array detector and help with HPLC analysis, and Ms. N. Trappeniers for the preparation of this manuscript. References Bonnier G, Douin R (1990) La Grande Flore en Couleurs de Gaston Bonnier. Edition Belin, Paris pp 941-943 Brouillard R (1982) Chemical structure of anthocyanins. In: Markakis P (ed) Anthocyanins as food colors. Academic Press, London, pp 1-40 Callebaut A, Motte J-C (1988) Growth of cucumber cells in media with Iactose or milk whey as carbon source.