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The Biosynthetic Pathways of Flavor Precursors and Its Control in Alliums
Zhen Xu, Yeong-Cheol Um1, Gang Lu, Chun-Hwan Kim1, De-Ping Guo*
Department of Horticulture, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310029, China; 1Subtropical Horticulture Division, National Institute of Subtropical Agriculture, Rural Development Administration, Jeju 690-150
Abstract: Flavor precursors in alliums， S-alk(en)yl-cysteine sulphoxides， are classes of non-protein sulfur-containing amino acids， which can be transformed enzymatically into flavors and odours by the enzyme allinase. The recent development in classes， role and control of the biosynthesis of flavor precursors in alliums are reviewed in this paper.
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