γ-Glutamyl peptides in the biosynthesis of S-alk(en)yl-l-cysteine sulphoxides (flavour precursors) in Allium

Add time:08/24/2019    Source:sciencedirect.com

Pulse-chase experiments with 35SO42− fed for 10 min to leaves of Allium cepa (onion), A. sativum (garlic) and 4 A. siculum showed that label appeared in γ-glutamyl peptides within 15 min, reached a maximum amount at 1 hr and had decreased by 6 hr. Label was not detected in free S-alk(en)yl-l-cysteine sulphoxides (flavour precursors) until 6 hr after pulse feeding, and then increased steadily for at least 24hr and for onions until day 3. It is concluded that glutathione, and γ-glutamyl peptides are intermediates in the biosynthetic pathway to flavour precursors in Allium spp.

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