Quantifying onion flavor compounds responding to sulfur fertility: sulfur increases levels of alk(en)yl cysteine sulfoxides and biosynthetic intermediates.

Randel W.M.; Lancaster J.E.; Shaw M.L.; Sutton K.H.; Hay R.L.; Bussard M.L.

Quantifying onion flavor compounds responding to sulfur fertility: sulfur increases levels of alk(en)yl cysteine sulfoxides and biosynthetic intermediates.

1995

Three onion (Allium cepa L.) cultivars were grown to maturity at five S fertility levels and analyzed for S-alk(en)yl-L-cysteine sulfoxide (ACSO) flavor precursors, gamma-glutamyl peptide (gamma-GP) intermediates, bulb S, pyruvic acid, and soluble solids content. ACSO concentration and composition changed with S fertility, and the response was cultivar dependent. At S treatments that induced S deficiency symptoms during active bulbing, (+)S-methyl-L-cysteine sulfoxide was the dominant flavor precursor, and the flavor pathway was a strong sink for available S. As S fertility increased to luxuriant levels, trans(+)-S-(1-propenyl)-L-cysteine sulfoxide (PRENCSO) became the dominant ACSO. (+)S-propyl-L-cysteine sulfoxide was found in low concentration relative to total ACSO at all S fertility treatments. With low S fertility, S rapidly was metabolized and low gamma-GP concentrations were detected. As S fertility increased, gamma-GP increased, especially gamma-L-glutamyl-S-(1-propenyl)-L-cysteine sulfoxide, the penultimate compound leading to ACSO synthesis. Nearly 95% of the total bulb S could be accounted for in the measured S compounds at low S fertility. However, at the highest S treatment, only 40% of the total bulb S could be attributed to the ACSO and gamma-GP, indicating that other S compounds were significant S reservoirs in onions. Concentrations of enzymatically produced pyruvic acid (EPY) were most closely related to PRENCSO concentrations. Understanding the dynamics of flavor accumulation in onion and other vegetable Alliums will become increasing important as the food and phytomedicinal industries move toward greater product standardization and characterization.

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AGROVOC Keywords

acide pyruvique acido piruvico allium cepa amino compounds application rates aroma azufre biochemical pathways biomasa biomass biomasse biosynthese biosynthesis bulbe bulbo bulbs cebolla chemical composition composition chimique compuestos del sabor contenido de materia seca disponibilidad de nutrientes dry matter content flaveur flavour flavour compounds hplc nutrient availability oignon onions organosulphur compounds peptide peptides pyruvic acid relaciones fuente sumidero relation source puits soufre source sink relations sulphur variedades varieties

Bibliographic information

Published in

American Society for Horticultural Science

Volume 120 ISSN 0003-1062

Pagination

v.1075-1081(6)

Other Subjects

Dose d' application; Biosintesis; Dosis de aplicacion; Compuestos de amina; Compuesto organico del azufre; Composicion quimica; Voie biochimique du metabolisme; Compose organosoufre; Via bioquimica del metabolismo; Peptidos; Variete; Compose de la flaveur; Compose amine; Disponibilite d' element nutritif; Teneur en matiere seche

Language

English

Note

references. AVAILABILITY: US (DNAL 81 SO12).

Type

Journal Article; Journal Part

Source

American-Society-for-Horticultural-Science (USA). (Nov 1995). v. 120(6) p. 1075-1081.

Corporate Author

University of Georgia, Athens, GA.

In AGRIS since: 2012-11-15

Format: AGRIS AP

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Quantifying onion flavor compounds responding to sulfur fertility: sulfur increases levels of alk(en)yl cysteine sulfoxides and biosynthetic intermediates.

1995

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Bibliographic information