Allium cepa L. (Onion): In Vitro Culture and the Production of Flavor

  • H. A. Collin
  • G. Britton
Chapter
Part of the Biotechnology in Agriculture and Forestry book series (AGRICULTURE, volume 24)

Abstract

The Allium species have been a source of food flavors and medicinal compounds in many areas of the world for several thousand years. The attraction of the alliums as a flavor source is primarily the pungent volatile constituents which are released when the fresh tissue is cut or chewed, and also the presence of milder odors in the cooked vegetables. The major alliums used as food in Western Europe include the onion (Allium cepa L.), garlic (A. sativum L.), chives (A. schoenoprasum L.) and leek (A. porrum L.), but A. fistulasum L. and A. tuberosum are grown on a large scale and eaten raw or cooked in China, Japan, and South East Asia. All the alliums referred to may be eaten raw, or as a cooked vegetable, or used as a flavor additive to fresh or cooked foods (Freeman and Whenham 1975). On a commercial scale, the flavor may be added as a powder, an oil, or as dried shredded bulb tissue. The importance of Allium is indicated by the fact that flavor derived from this source (usually garlic or onions) is the major flavor additive to convenience foods.

Keywords

Allium Cepa Allium Species Secondary Pathway Onion Plant Flavor Precursor 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
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Copyright information

© Springer-Verlag Berlin Heidelberg 1993

Authors and Affiliations

  • H. A. Collin
    • 1
  • G. Britton
    • 2
  1. 1.Department of Genetics and MicrobiologyUniversity of LiverpoolLiverpoolUK
  2. 2.Department of BiochemistryUniversity of LiverpoolLiverpoolUK

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