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Factors Governing the Greening of Garlic Puree
Author(s) -
LUKES T. M.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb13869.x
Subject(s) - greening , food science , chemistry , allium sativum , alliin , cysteine , pigment , allicin , biochemistry , botany , biology , organic chemistry , ecology , enzyme
Storing garlic bulbs for a month at or above 23°C, prior to processing, prevented the production of a green pigment in the garlic puree. The amino acid S‐(1‐propenyl) cysteine sulfoxide was necessary for the development of the green color.