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Formation of dimethyl sulphide from S ‐methylmethionine in onion seedlings ( Allium cepa )
Author(s) -
Hattula Tapani,
Granroth Bengt
Publication year - 1974
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740251212
Subject(s) - allium , bulb , chemistry , methionine , homoserine , liliaceae , flavour , decomposition , botany , horticulture , biology , food science , biochemistry , organic chemistry , amino acid , quorum sensing , virulence , gene
Abstract Homogenates of onion seedlings catalyse the decomposition of S ‐methyl‐methionine into dimethyl sulphide and homoserine. The reaction is rather slow and seems not to be of primary importance in onion flavour formation or S ‐methylmethionine metabolism. Extracts of scarlet runner bean seedlings are also active, whereas dormant onion bulb and other seedlings tested showed no or very low activity.