Model studies on precursor system generating blue pigment in onion and garlic |
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| Authors: | Imai Shinsuke Akita Kaori Tomotake Muneaki Sawada Hiroshi |
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| Institution: | Somatech Center, House Foods Corporation, 1-4 Takanodai, Yotsukaido, Chiba 284-0033, Japan. s-imai@housefoods.co.jp |
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| Abstract: | Reactions involved in blue-green discoloration in a mixture of onion (Allium cepa L.) and garlic (Allium sativum L.) were investigated. Vivid-blue color was successfully reproduced by using a defined model reaction system comprising only trans-(+)-S-(1-propenyl)-L-cysteine sulfoxide (1-PeCSO) from onion, S-allyl-L-cysteine sulfoxide (2-PeCSO) from garlic, purified alliinase (EC 4.4.1.4), and glycine (or some other amino acids). Four reaction steps identified and factors affecting the blue color formation were in good agreement with those suggested by earlier investigators. When crude onion alliinase was used in place of garlic alliinase, less pigment was formed. This result was explained by a difference in the amount of thiosulfinates, colorless intermediates termed color developers, yielded from 1-PeCSO by these enzymes. |
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