11 - Process flavors of Allium vegetables

Abstract

There are more than 600 different species in the genus Allium of the family of Liliaceae found throughout North America, Europe, North Africa, and Asia. However, only a few of them are considered to be important vegetables; the great majority of Allium species is considered to be wild plants and most of them have little or no economic importance. Among the Allium family, garlic (Allium sativum L.), onion (Allium cepa L.), leek Allium ampeloprasum L. var. porrum), scallion (Allium fistulosum L.), shallot (Allium ascalonicum auct.), great-headed (elephant) garlic (Allium ampeloprasum L. var. holmense), wild garlic (Allium ursinum), chive Allium schoenoprasum L.), and Chinese chive (Allium tuberosum L.) are vegetables, which have been widely used to flavor foods. The characteristic aromas of the Allium species are attributed to the sulfur-containing volatiles in these plants. It is known that sulfur-containing components are responsible for the flavor and pungency of Allium vegetables. Different Allium vegetables contain different types of flavor compounds. Diallyl disulfide is known as the characteristic aroma compound of cooked or processed garlic. This chapter discusses the process flavors of Allium vegetables.