葱属蔬菜植物风味前体物质的合成途径及调节机制

The Biosynthetic Pathways of Flavor Precursors and Its Control in Alliums

葱属蔬菜植物风味前体物质S-烃基半胱氨酸亚砜是一类非蛋白含硫氨基酸(蒜氨酸类物质),在蒜氨酸酶的作用下形成独特的刺激性风味成分。现对风味前体物质的种类、功能、组织和亚细胞定位以及合成途径及合成过程的调控等方面的研究进展给予概述。

Flavor precursors in alliums, S-alk（en）yl-cysteine sulphoxides, are classes of non-protein sulfurcontaining amino acids, which can be transformed enzymatically into flavors and odours by the enzyme allinase. The recent development in classes, role and control of the biosynthesis of flavor precursors in alliums are reviewed in this paper.