Articles
CHARACTERISATION OF AROMA “TYPE” IN ALLIUM SPECIES ACCORDING TO THEIR S-ALK(EN)YL CYSTEINE SULFOXIDES AND γ-GLUTAMYL DIPEPTIDES CONTENTS
Article number
853_20
Pages
171 – 182
Language
English
Abstract
Allium spp. are cultivated and appreciated for their typical taste.
The production of aromatic compounds in Allium spp. is related to a complex biochemistry including enzyme activities and specific sulphur compounds.
The flavour precursors: S-alk(en)-yl cysteine sulfoxides and
-glutamyl-alk(en)yl-cysteine (-glutamyl-dipeptides) of 14 species belonging to the Liliacea family were analysed by HPLC and principal component analysis (PCA). This methodology determines the aromatic tendency of Allium spp. and can be correlated with some genetic classification.
However this methodology presents some limits, especially for species like onion and leek.
The production of aromatic compounds in Allium spp. is related to a complex biochemistry including enzyme activities and specific sulphur compounds.
The flavour precursors: S-alk(en)-yl cysteine sulfoxides and
-glutamyl-alk(en)yl-cysteine (-glutamyl-dipeptides) of 14 species belonging to the Liliacea family were analysed by HPLC and principal component analysis (PCA). This methodology determines the aromatic tendency of Allium spp. and can be correlated with some genetic classification.However this methodology presents some limits, especially for species like onion and leek.
Authors
I. Arnault, O. Huchette, J. Auger
Keywords
flavour, PCA, thiosulfinates, sulphur compounds
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