Abstract
The application of genetic engineering and plant cell culture techniques to the production of flavorings and seasonings is now part of research programs in the flavor industry. The most important commercial flavor sources are plants of Allium species, particularly A.cepa, the onion, which is used as fresh vegetable, as dried flakes, or as concentrated onion oil. This chapter describes the basic information on the characteristics and biosynthesis of flavors in intact Allium. Flavor is produced from all parts of the plant, but particularly from the bulbs, when the tissue is crushed..The production of flavor in the onion is determined by a number of components. It is because of the activity of alliinase enzyme, the total amount of flavor precursors, and the amount of individual flavor precursors. There are a number of culture variables that affect the accumulation of any secondary product. These include the variation between explants, the length of time the tissue has been subcultured, and the degree of differentiation and morphogenesis in the culture.
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