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γ-Glutamyl peptides in the biosynthesis of S-alk(en)yl-l-cysteine sulphoxides (flavour precursors) in Allium

✍ Scribed by Jane E. Lancaster; Martin L. Shaw

Publisher: Elsevier Science
Year: 1989
Tongue: English
Weight: 597 KB
Volume: 28
Category: Article
ISSN: 0031-9422
DOI: 10.1016/0031-9422(89)80031-7

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## Abstract Onion flavour develops when the cells are disrupted, allowing the enzyme alliinase (EC 4.4.1.4) to act upon the aroma precursors __S__‐alk(en)yl‐L‐cysteine sulphoxides (ACSOs). For maximum flavour release, optimal cell disintegration and complete enzymatic conversion of ACSOs are desire