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A comparison of flavour and odour compounds of onion, leek, garlic and Allium fistulosum in relation to germination of sclerotia of Sclerotium cepivorum
Author(s) -
COLEYSMITH J. R.
Publication year - 1986
Publication title -
plant pathology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.928
H-Index - 85
eISSN - 1365-3059
pISSN - 0032-0862
DOI - 10.1111/j.1365-3059.1986.tb02028.x
Subject(s) - sclerotium , allium fistulosum , allium , biology , flavour , germination , liliaceae , horticulture , botany , food science
The low ability of cullivars of leek to stimulate germination of sclerotia of Sclerotium cepivorum compared with those of onion, garlic and Allium fistulosum appears to be associated with their relative iv small seeds, the lower levels of flavour and odour precursors in their roots and the relatively high proportion of the inactive methyl radical in their flavour and odour profiles.