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Quantitative analysis of the S-alk(en)yl-L-cysteine sulphoxides in onion (Allium cepa L.)

✍ Scribed by Jane E. Lancaster; Kathleen E. Kelly

Publisher
John Wiley and Sons
Year
1983
Tongue
English
Weight
532 KB
Volume
34
Category
Article
ISSN
0022-5142

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Intact cells of Allium spp have no odour, but when cells are disrupted, the enzyme alliinase (EC 4.4.1.4) hydrolyses the S-alk(en)yl sulphoxides (ACSOs) to produce pyruvate, ammonia and the many volatile sulphur compounds associated with Γ‘avour and odour. In onions, there are three main sulphoxides