Claim · model-written summary
ACSO composition determines flavor differences among species.
_Allium_vineale_-_inflorescence_immature.jpg?width=60){kind=small}
AlliumNot reportedMaterialGeneOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_Allium_vineale_-_inflorescence_immature.jpg?width=500)
Verbatim
e0“ACSO composition determines among species flavor differences”
t0“Other Alliums”
Title
Modifying Flavor and Aroma from Cut Onions and Other Alliums
William M. Randle HortScience 1997. doi:10.21273/hortsci.32.3.554f
Other claims from this paper (7)
- Mechanism Allium aroma is dominated by organosulfur compounds produced after tissue disruption.
- Association ACSO concentration affects flavor and aroma intensity.
- Observation Cultivars differ in sulfur absorption and metabolism.
- Association Sulfur availability, growing temperature, and irrigation influence sulfur absorption and metabolism.
- Mechanism Differences in alliinase concentration and efficiency affect aroma generation.
- Observation Alliinase was cloned and antisense constructs were made.
- Observation An efficient vectoring system for Alliums has not been developed.