ONION (ALLIUM-CEPA L.) THIOSULFINATES RESPOND TO INCREASING SULFUR FERTILITY

被引：51

作者：

RANDLE, WM ^{[1
]}

BLOCK, E ^{[1
]}

LITTLEJOHN, MH ^{[1
]}

PUTMAN, D ^{[1
]}

BUSSARD, ML ^{[1
]}

机构：

[1] SUNY ALBANY,DEPT CHEM,ALBANY,NY 12222

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1994年 / 42卷 / 10期

关键词：

ONION; ALLIUM CEPA; FLAVOR; FERTILITY; SULFUR; THIOSULFINATE;

D O I：

10.1021/jf00046a003

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Onions (Allium cepa L.) were greenhouse grown with various sulfur fertilities and assayed for changes in thiosulfinates and related compounds. The concentrations of methyl, n-propyl, and 1-propenyl thiosulfinates, the zwiebelanes, and the onion lachrymatory factor (LF) increased with a linear trend as sulfur fertility increased with the exception of methanesulfinothioic acid S-n-propyl ester (MeS(O)SPr-n) and methanesulfinothioic acid S-methyl ester (MeS(O)SMe). The (thiosulfinate plus zwiebelanes):LF ratio increased with increased sulfur fertility, suggesting that the former were being formed at a greater rate at higher sulfur fertility. Variation in absolute and relative concentrations of these three classes of sulfur compounds with changing S fertility could cause subtle flavor differences in onion.

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页码：2085 / 2088

页数：4

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