Articles
Volatile compounds profile comparison between leaves and bulbs of Allium ursinum L.
Article number
1398_10
Pages
73 – 82
Language
English
Abstract
Allium ursinum L. is a wild relative of onion and garlic, along with many other species of the numerous Allium genus.
It is also known as wild garlic, ramsons, wood garlic, bears garlic, wild cowleek, and buckrams.
Phytochemicals containing sulfur atoms (organosulfur compounds) are characteristic for Allium species and are directly responsible for distinct flavor and pungent odor.
One such compound is S-alk(en)yl-l-cysteine sulfoxide, which is precursor for said flavor. S-alk(en)yl-l-cysteine sulfoxide is described as non-volatile sulfur metabolite, which is compartmentalized in the cytoplasm of the intact plant cells.
Disruption of cellular structure caused by mechanical force and/or heat, leads to releasing of hydrolytic enzyme alliinase found in vacuole and sulfoxide from the compartmentalized sections in cytoplasm, resulting in subsequent hydrolysis which gives rise to many volatile compounds such as thiosulfinates, and (poly)sulfides, which are considered as the principal flavor compounds.
The aim of this study was to investigate the difference in volatile profiles between bulbs and leaves of wild garlic samples originating from 5 different locations.
In total, 29 volatile compounds were determined in bulb, of which 28 were (poly)sulfides, and 1 was aldehyde, while in leaf altogether 19 volatile compounds were determined, of which 18 were (poly)sulfides, and 1 was aldehyde.
Some sulfur containing secondary metabolites have not been detected in leaf samples, such as allyl propyl sulfide, 6-methyl-4,5-dithia-1-heptene, (E)-1-propenyl propyl disulfide, 1-(methylthio) dimethyl disulfide, 3-vinyl-1,2-dithi-4-ene, 4H-1,2,3-trithiin, dimethyl tetrasulfide, allyl (Z)-prop-1-enyl trisulfide, allyl (E)-prop-1-enyl trisulfide, and methyl-1,2,3,4-tetrathiane.
Furthermore, statistical analysis (factorial ANOVA) showed how quantity of investigated compounds is not only depending on the plants organ, but on location as well.
Therefore, significant interaction between plant organ and location was established.
It is also known as wild garlic, ramsons, wood garlic, bears garlic, wild cowleek, and buckrams.
Phytochemicals containing sulfur atoms (organosulfur compounds) are characteristic for Allium species and are directly responsible for distinct flavor and pungent odor.
One such compound is S-alk(en)yl-l-cysteine sulfoxide, which is precursor for said flavor. S-alk(en)yl-l-cysteine sulfoxide is described as non-volatile sulfur metabolite, which is compartmentalized in the cytoplasm of the intact plant cells.
Disruption of cellular structure caused by mechanical force and/or heat, leads to releasing of hydrolytic enzyme alliinase found in vacuole and sulfoxide from the compartmentalized sections in cytoplasm, resulting in subsequent hydrolysis which gives rise to many volatile compounds such as thiosulfinates, and (poly)sulfides, which are considered as the principal flavor compounds.
The aim of this study was to investigate the difference in volatile profiles between bulbs and leaves of wild garlic samples originating from 5 different locations.
In total, 29 volatile compounds were determined in bulb, of which 28 were (poly)sulfides, and 1 was aldehyde, while in leaf altogether 19 volatile compounds were determined, of which 18 were (poly)sulfides, and 1 was aldehyde.
Some sulfur containing secondary metabolites have not been detected in leaf samples, such as allyl propyl sulfide, 6-methyl-4,5-dithia-1-heptene, (E)-1-propenyl propyl disulfide, 1-(methylthio) dimethyl disulfide, 3-vinyl-1,2-dithi-4-ene, 4H-1,2,3-trithiin, dimethyl tetrasulfide, allyl (Z)-prop-1-enyl trisulfide, allyl (E)-prop-1-enyl trisulfide, and methyl-1,2,3,4-tetrathiane.
Furthermore, statistical analysis (factorial ANOVA) showed how quantity of investigated compounds is not only depending on the plants organ, but on location as well.
Therefore, significant interaction between plant organ and location was established.
Publication
Authors
T.K. Kovačević, N. Major, M. Franić, J. Perković, D. Ban, S. Goreta Ban
Keywords
aroma, flavor, organosulfur compounds, plant organ, (poly)sulfides, volatile metabolites, wild garlic
Groups involved
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