title: Changes in trans-S-1-Propenyl-l-cysteine Sulfoxide and Related Sulfur-Containing Amino Acids during Onion Storage.
abstract: trans-S-1-Propenyl-l-cysteine sulfoxide (PRENCSO) is the most abundant flavor precursor in onions. The changes in PRENCSO, its biosynthetic precursors, and cycloalliin contents in bulbs stored at 0 °C [i.e., recommended by the Food and Agriculture Organization of the United Nations (FAO)] are investigated. Ion-exchange high-performance liquid chromatography analysis revealed larger amounts of PRENCSO and cycloalliin, which were stoichiometrically balanced by the decrease in the combined amounts of the three biosynthetic precursors. The molar balance of the PRENCSO biosynthesis process during onion storage was explained well by the changes of these five compounds. High-throughput integrated liquid chromatography-tandem mass spectrometry analysis was employed to analyze multiple samples at 5 and 20 °C. The molar concentration data, converted using linear regression equations, showed a similar molar balance for the PRENCSO biosynthesis process comprising these five compounds during storage at all temperatures tested. Furthermore, the content of cycloalliin significantly increased at the expense of that of PRENCSO during storage at 20 °C.
authors.affiliation: Central Research & Development Institute, House Foods Group Inc. , 1-4 Takanodai, Yotsukaido 284-0033, Japan.
authors.forename: Yasuhiro
authors.initials: Y
authors.lastname: Kamata
authors.affiliation: Central Research & Development Institute, House Foods Group Inc. , 1-4 Takanodai, Yotsukaido 284-0033, Japan.
authors.forename: Morihiro
authors.initials: M
authors.lastname: Aoyagi
authors.affiliation: RIKEN Center for Sustainable Resource Science , 1-7-22 Suehiro, Tsurumi, Yokohama, Kanagawa 230-0045, Japan.
authors.forename: Yuji
authors.initials: Y
authors.lastname: Sawada
authors.affiliation: RIKEN Center for Sustainable Resource Science , 1-7-22 Suehiro, Tsurumi, Yokohama, Kanagawa 230-0045, Japan.
authors.forename: Ryo
authors.initials: R
authors.lastname: Nakabayashi
authors.affiliation: RIKEN Center for Sustainable Resource Science , 1-7-22 Suehiro, Tsurumi, Yokohama, Kanagawa 230-0045, Japan.
authors.forename: Masami Yokota
authors.initials: MY
authors.lastname: Hirai
authors.affiliation: RIKEN Center for Sustainable Resource Science , 1-7-22 Suehiro, Tsurumi, Yokohama, Kanagawa 230-0045, Japan.|Graduate School of Pharmaceutical Sciences, Chiba University , 1-8-1 Inohana, Chuo-ku, Chiba 260-8675, Japan.
authors.forename: Kazuki
authors.initials: K
authors.lastname: Saito
authors.affiliation: Central Research & Development Institute, House Foods Group Inc. , 1-4 Takanodai, Yotsukaido 284-0033, Japan.
authors.forename: Shinsuke
authors.initials: S
authors.lastname: Imai
mesh_terms: D000596:Amino Acids / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D003545:Cysteine / Q000031:analogs & derivatives* / Q000737:chemistry; D005504:Food Analysis; D061353:Food Storage; D019697:Onions / Q000737:chemistry*; D013454:Sulfoxides / Q000737:chemistry*; D053719:Tandem Mass Spectrometry; D013649:Taste; D013696:Temperature
chemical_list: C467561:1-propenylcysteine sulfoxide; D000596:Amino Acids; D013454:Sulfoxides; D003545:Cysteine
keywords: biosynthesis; flavor precursor; onion; storage