Czech J. Food Sci., 2009, 27(10):S232-S235 | DOI: 10.17221/610-CJFS

Distribution of S-alk(en)yl-l-cysteine Sulfoxides in Garlic (Allium sativum L.)

J. Horníčková¹, J. Velíšek¹, J. Ovesná², H. Stavělíková²

¹ Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic

² Research Institute of Crop Production, 161 06 Prague, Czech Republic, *E-mail: jan.velisek@vscht.cz

This study was devoted to distribution of S-alk(en)yl-L-cysteine sulfoxides (particularly alliin, methiin, and isoalliin) in plants of Allium sativum L. and to diversity of selected groups of garlic clones representing the three basic garlic morfotypes (i.e. flowering plants, scape absent and semi-bolters - this classification is based on IPGRI descriptors). The content of S-alk(en)yl-L-cysteine sulfoxides, important non-volatile precursors flavour-active compounds, was determined in four parts (roots, bulbs, false stems, and leaves) of six different clones of garlic (Allium sativum L.) plants collected during the whole of vegetation - in March, April, May, June, and July. The contents of target S-alk(en)yl-L-cysteine sulfoxides were dependent not only on part of garlic plants but also on morfotype of garlic plants and vegetation period.

Keywords: garlic; Allium sativum; S-alk(en)yl-L-cysteine sulfoxides; alliin; methiin; isoalliin

Published: June 30, 2009  Show citation