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Four cultivars of onion ( Allium cepa  L. `Primavera', `Granex 33', `Pegasus', and `Sweet Success') were grown to maturity in modified nutrient solutions with or without 2.0 mg·L -1  Na 2  SeO 4  (1.51 mg·L -1  SeO 4  -2 ). Selenium did not affect total flavor precursor content (ACSO) in `Granex 33', `Pegasus', and `Sweet Success'. However, Se affected several individual ACSOs and precursor intermediates. Selenium decreased γ-L-glutamyl- S -(1-propenyl)-L-cysteine sulfoxide and trans(+)- S -(1-propenyl)-L-cysteine sulfoxide content in all four cultivars. (+)- S -Methyl-L-cysteine sulfoxide content was higher while (+)- S -propyl-L-cysteine sulfoxide content was lower with the added Se for two cultivars. Selenium lowered total bulb S content in all cultivars, and increased the percentage of total S accumulated as SO 4  -2  in three cultivars. The effect of Se on the flavor pathway was similar to that found when onions were grown under low S-concentrations. Flavor changes can be expected when onions are grown in a high Se environment, however, specific changes may be cultivar dependent.

Selenium Affects the S-alk(en)yl Cysteine Sulfoxides among Short-day Onion Cultivars