ENZYMATIC CONVERSION OF TRANS-(+)-S-1-PROPENYL-L-CYSTEINE S-OXIDE TO BITTER AND ODORBEARING COMPONENTS OF ONION

Trans-(+)-S-1-Propenyl-l-cysteine S-oxide, hitherto reported to be enzymatically transformed into the lachrymatory substance of freshly comminuted onion tissue, has now also been found to be the sole precursor of the substance responsible for the bitter taste in onion macerates. From a consideration of its concentration in onion, its properties as a substrate for enzyme action, and the relatively strong sensory responses elicited from such enzyme action, it is concluded this propenyl derivative is to a large degree responsible for the development of all of the sensory attributes perceived upon comminution of onion tissue. © 1968.