Alliaceae

The bulb of the onion (Allium cepa L.) can be eaten raw or cooked after boiling, roasting or frying. More than 140 volatile compounds have been identified in onions. The characteristic onion flavour develops when the cells are disrupted. 

Shallots Allium ascalonicum) are an allium wherein the bulb laterals separate into individual bulbs. Apparently, shallots do not develop a lachrymatory factor, such as thiopropanal-S-oxide upon maceration [35]. The major aroma constituents in shallots are similar to those found in A.cepa. In raw shallots, the most important aroma compounds appear to be dipropyl disulfide, propyl ( )-prope-nyl disulfide, methyl propyl trisulfide, dimethyl trisulfide and dipropyl trisulfide (Table 7.5, Fig. 7.6) [35, 152, 153]. 

Key flavour compounds Onion Garlic Leek Shallot 

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A compound with the molecular formula C7///JNO3, determined by mass spectrometry, was isolated from the plant Petiveria alliacea (Phytolaccaceae). What is its structure given the set of NMR results 52 ... 

Tapiero H, Townsend D M and Tew K D (2004), Qrganosulfur compounds from the Alliaceae in the prevention of human pathologies , Biomed Pharmacother, 58,183-193. 

C02H Isolated from Petiveria alliacea No known bioactivity 242... 

Among the new anthocyanins, which have been reported after 1992, 47, 22, and 36 contain sophorose, rutinose, and sambubiose, respectively (Figure 10.5). Most of the anthocyanins containing sophorose were first isolated from species belonging to Convolvulaceae (22) and Cruciferae (13) (Table 10.2). This disaccharide has also been identified in new anthocyanins isolated from AJuga (Labiatae), " "" Consolida (Ranunculaceae)," Begonia (Begonia-ceae)," and in the flavonol unit of two covalent anthocyanin-flavonol complexes from Allium (Alliaceae)."... 

Altogether 36 anthocyanins with one or two acetyl groups have been identified (Appendix A). The number given in parenthesis shows the number of anthocyanins reported as novel pigments in species in the various families Verbenaceae (8), Liliaceae (5), Geraniaceae (6), Vitaceae (5), Nymphaeaceae (5), Alliaceae (1), Theaceae (1), Rutaceae (1), Melastomataceae (1), Labiatae (1), Leguminosae (1), and Blechnaceae (1). 

FIGURE 10.14 The structures represent a general presentation of all the anthocyanins identified in each of the families Alliaceae, Convolvulaceae, Cruciferae, Gentianaceae, Geraniaceae, and Labiatae. See Table 10.2 for abbreviations. 

Sophoroside-7-glucuronide Allium cepa guard cells Alliaceae 207... 

OH-7-OMe 6-Formyl, 8-Me C18H16O5 312 Leridal (Figure 15.2) Petiveria alliacea Phytolaccaceae Leaf 65... 

Delle Monache, F., Menichini, F., and Suarez, L.E.C., Petiveria alliacea. II. Further flavonoids and triterpenes, Gazz. Chim. Ital, 126, 275, 1996. 

Table 7.5 Key flavour compounds in Allium species (Alliaceae)... 

Garlic, Allium sativum L., is a species in the onion family, Alliaceae. Onion, shallot, and leek are close relatives. Garlic has been used throughout history for both culinary and medicinal purposes. It has a pungent hot sensation that mellows and sweetens considerably with cooking. A large number of sulfur compounds contribute to the smell and taste of members of the onion family. Diallyl disulfide and diallyl sulfide are... 

Alkyl sulfides and thiols. Some alkyl thiols and sulfides, notably those from commonly ingested Allium sativum (garlic) and Allium cepa (onion) (Alliaceae), are variously bioactive as odorants and antimicrobials. Propanethial S-oxide (CH3-CH2-CH=S=0) is a lachrymatory irritant principle of onion. Allicin (S-oxodiallydisulfide CH2=CH—CH2-SO-S-CH2— CH=CH2), diallyldisulfide (CH2=CH-CH2-S-S-CH2-CH=CH2) and diallylsulfide (CH2=CH—CH2—S—CH2-CH=CH2) are major odorants of garlic that are reactive and irritant because of the allyl groups. Dimethyl disulfide (CH3—S—S-CH3), dipropyl disulfide (CH3-CH2-CH2-S-S-CH2-CH2-CH3), methyl allyl disulfide (CH3-S-S-CH2-CH=CH2) and propane-1-thiol (CH3-CH2—CH2—SH) are further Allium odorants. Methane thiol (methyl mercaptan CH3—SH) is a widespread plant volatile and notably derives from anaerobic bacterial degradation of cysteine as in human flatus and bad mouth odour. The aliphatic disulfides allicin and ajoene inhibit proinflammatory expression of iNOS. 

Ajoene Allium sativum (garlic) (Alliaceae) Apoptotic (caspase 3... 

Allium porrum lectin Allium porrum (leek) (Alliaceae) Man... 

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