Effect of low storage temperature on some of the flavour precursors in garlic (Allium sativum).

Garlic (Allium sativum) cloves were stored at ambient temperature and 4 degrees C for periods up to six months to establish the effect of position of the individual clove within the bulb and of low storage temperature on the composition of several flavours precursors and other organic sulphur compounds, measured by gradient High Pressure Liquid Chromatography. Levels of alliin, gamma glutamyl allyl cysteine sulphoxide and gamma glutamyl isoallyl cysteine sulphoxide were statistically significantly higher in outer than in inner cloves. There was no statistically significant change in levels of alliin, the major flavour precursor, in cloves stored at 4 degrees C, remaining in the average range 17.

Ethanol-inducible gene expression: first step towards a new green revolution?

The introduction of dwarf varieties of cereals was fundamental to the green revolution, but in the post-genomic era, the manipulation of plant morphology could be more sophisticated. A recent publication by Tahar Ait-ali et al. describes the use of the ethanol-inducible transgene expression system to re-examine plant architecture, and the genes that determine it.

Biosynthesis of the flavour precursors of onion and garlic.

Onion (Allium cepa), garlic (A. sativum) and other Alliums are important because of the culinary value of their flavours and odours. These are characteristic of each species and are created by chemical transformation of a series of volatile sulphur compounds generated by cleavage of relatively stable, odourless, S-alk(en)yl cysteine sulphoxide flavour precursors by the enzymes alliinase and lachrymatory-factor synthase.